Description
A hearty and indulgent meal featuring fluffy baked russet potatoes topped with tender steak bites and a rich parmesan cream sauce.
Ingredients
Scale
For the Baked Potatoes:
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
For the Steak Bites:
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8–10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasoning (adjust salt if needed)
- 4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce:
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Rub the potatoes with olive oil and sprinkle with sea salt. Bake for 50-60 minutes or until tender.
- Trim excess fat from the steak and cut into 2-inch pieces. Coat with avocado oil and cajun seasoning.
- In a skillet over medium-high heat, cook steak bites for 2 minutes on each side, then reduce heat and cook for an additional minute.
- Add butter and garlic to the skillet, sauté until fragrant, then combine with steak.
- For the sauce, sauté remaining butter and garlic, whisk in heavy cream, and simmer for 3-5 minutes. Stir in parmesan, parsley, and lemon juice.
- Fluff the baked potatoes and serve topped with steak bites and parmesan cream sauce.
Notes
- Adjust seasoning to your preference.
- Make sure to not overcrowd the skillet when cooking steak.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato with steak
- Calories: 800 kcal
- Sugar: 2 g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 20 g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60 g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120 mg