Description
Fluffy oven-baked russet potatoes stuffed with juicy garlic butter steak bites and topped with a rich, silky parmesan cream sauce infused with lemon and fresh herbs. This steakhouse-inspired comfort meal is bold, hearty, and satisfying.
Ingredients
- Potatoes:
- 4 large russet potatoes, scrubbed and dried
- 4 tablespoons olive oil
- 1 1/2 tablespoons coarse sea salt
- Steak:
- 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin), cut into 2-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons low-sodium Cajun seasoning
- 4 tablespoons avocado oil, divided
- Garlic Butter:
- 6 tablespoons unsalted butter, softened and divided
- 2 tablespoons fresh garlic, minced
- Parmesan Cream Sauce:
- 1 1/2 cups heavy cream
- 2/3 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, finely minced
- 1 tablespoon lemon juice (from 2 wedges)
- 1/2 to 1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Rub potatoes with olive oil and coat evenly with coarse sea salt. Bake 50–60 minutes until fork-tender and skins are crisp.
- Toss steak cubes with 2 tablespoons avocado oil, kosher salt, and Cajun seasoning until evenly coated.
- Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Sear steak in a single layer for 2 minutes undisturbed. Flip and cook 1 minute. Reduce heat to low and cook 1 more minute.
- Push steak to one side. Add 2 tablespoons butter and 1 tablespoon garlic to the empty space. Sauté 30 seconds, then toss steak in garlic butter. Cook 1 additional minute. Transfer steak to a bowl and tent loosely with foil.
- In the same skillet, add remaining 2 tablespoons butter and garlic. Sauté briefly. Slowly whisk in heavy cream and simmer 3–5 minutes until slightly thickened.
- Stir in red pepper flakes and parmesan cheese, whisking until smooth. Remove from heat and mix in parsley, lemon juice, and black pepper. Adjust seasoning if needed.
- When potatoes are done, gently drop each on the counter to loosen the interior. Slice open and fluff with a fork. Spread remaining butter inside each potato.
- Divide steak evenly among potatoes and spoon parmesan cream sauce generously over the top. Serve immediately.
Notes
- Do not wrap potatoes in foil to maintain crispy skins.
- Sear steak in batches if necessary to avoid overcrowding.
- Use freshly grated parmesan for a smooth sauce texture.
- Sirloin is a leaner option for a lighter version.
- Best served immediately for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 890 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 62 g
- Saturated Fat: 28 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 185 mg
