Description
A delicious combination of baked potatoes and seasoned steak bites, topped with a rich parmesan cream sauce.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
- 900 grams (2 lbs) NY strip, ribeye, sirloin, or tenderloin steak
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasoning, low sodium preferred
- 4 tablespoons avocado oil, divided
- 6 tablespoons unsalted butter, softened, divided
- 2 tablespoons garlic, minced (about 8–10 cloves), divided
- 360 ml (1 1/2 cups) heavy cream
- 60 grams (2/3 cup) parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- Juice of 2 lemon wedges
- 0.5–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 220°C. Line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle with sea salt on all sides. Arrange on the prepared pan without piercing the skin. Bake for 50-60 minutes or until tender when pierced with a fork.
- While the potatoes bake, trim excess fat and silver skin from the steak. Cut into 5 cm pieces. Drizzle with 2 tablespoons of avocado oil and season generously with cajun seasoning. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Sear steak bites uncovered for 2 minutes until deeply browned. Flip once, cook 1 minute, reduce heat to low, and cook 1 more minute.
- Move steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Sauté until fragrant, then toss steak bites to coat evenly in the garlic butter for an additional minute. Transfer steak to a bowl and tent with foil to keep warm.
- In the same skillet with pan drippings, melt remaining 2 tablespoons butter and sauté final 1 tablespoon garlic until aromatic. Gradually whisk in heavy cream and bring to a simmer. Reduce gently for 3-5 minutes. Add red pepper flakes and parmesan, whisking until the sauce thickens. Season with salt and black pepper. Off the heat, stir in parsley and lemon juice.
- Lift and drop each potato onto the pan to loosen the interior. Slice down the center and fluff with a fork, spreading a little of the reserved butter inside. Divide steak bites evenly among potatoes. Top generously with parmesan cream sauce and serve while hot.
Notes
- For a spicier sauce, increase the amount of red pepper flakes.
- Choose steak cuts according to preference; ribeye offers more marbling for juiciness.
- Ensure potatoes are fully baked before slicing for optimal fluffiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 115mg