Description
A comforting dish combining baked potatoes and succulent steak topped with a creamy parmesan sauce, perfect for any occasion.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt (for baked potato skins)
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasonings (low sodium)
- 4 tablespoons avocado oil, divided
- 6 tablespoons butter, softened
- 2 tablespoons garlic, minced (about 8–10 cloves)
- 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 the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil and coat them with sea salt. Bake for 50-60 minutes until fork-tender.
- While the potatoes bake, trim excess fat from the steak, cut into 2-inch pieces, drizzle with avocado oil, and coat with cajun seasoning. Heat a skillet over medium-high heat, add avocado oil, and cook steak for about 2 minutes on each side until golden brown.
- Move the steak to one side, add butter and minced garlic to the other, sauté until fragrant, then toss the steak in the garlic butter. Transfer to a bowl and cover with foil to keep warm.
- In the same skillet, add more butter and garlic, sauté until fragrant, then whisk in heavy cream. Bring to a simmer for 3-5 minutes, stir in red pepper flakes and parmesan, and adjust seasoning. Remove from heat and stir in parsley and lemon juice.
- Once potatoes are done, gently cut them open, fluff the insides, add butter, fill with steak, and spoon over the creamy sauce. Serve immediately.
Notes
Customize seasonings and toppings to your liking. A perfect dish for a cozy dinner or gathering.
- Prep Time: 10
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg