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Loaded Steak Potatoes

A hearty meal combining perfectly baked potatoes, tender steak, and a creamy parmesan sauce, perfect for cozy dinners or impressing guests.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 850 kcal

Ingredients
  

For the Potatoes

  • 4 large russet potatoes, scrubbed clean and patted dry
  • 4 tablespoons olive oil
  • 1.5 tablespoons sea salt for baked potato skins

For the Steak

  • 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons cajun seasoning, low sodium
  • 4 tablespoons avocado oil, divided
  • 6 tablespoons butter, softened
  • 2 tablespoons garlic, minced (about 8-10 cloves)

For the Sauce

  • 1.5 cups heavy cream
  • 2/3 cup parmesan, grated
  • 2 tablespoons fresh parsley, minced
  • 2 wedges lemon, juice of
  • 0.5-1 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked pepper

Instructions
 

Preparation

  • Preheat your oven to 425°F.
  • Line your baking pan with parchment paper.
  • Rub the scrubbed russet potatoes with olive oil and sprinkle with sea salt.
  • Bake the potatoes for about 50-60 minutes or until fork-tender.

Cooking the Steak

  • Trim the steak of any excess fat and silver skin, then cut into 2-inch pieces.
  • Drizzle steak with avocado oil and coat with cajun seasoning.
  • Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat.
  • Add the steak bites in a single layer and sear undisturbed for about 2 minutes.
  • Flip the steak and cook for an additional minute.
  • Reduce heat and allow the steak to cook for another minute.
  • Move steak to one side of the skillet and add 2 tablespoons of butter and 1 tablespoon of garlic to the other side.
  • Sauté garlic until fragrant, about 30 seconds, then toss with the steak.

Making the Sauce

  • In the same skillet, add 2 tablespoons of butter and remaining garlic, sautéing until fragrant.
  • Gradually whisk in the heavy cream and bring to a gentle simmer.
  • Let the mixture reduce for around 3-5 minutes while stirring frequently.
  • Add red pepper flakes and grated parmesan cheese, whisking until thickened.
  • Season with salt and freshly cracked pepper to taste, and mix in parsley and lemon juice.

Assembly

  • Once potatoes are baked, cut a slit down the center of each and fluff the inside with a fork.
  • Spread the remaining butter inside each potato.
  • Divide the cooked steak evenly among the potatoes and spoon over the parmesan cream sauce.
  • Serve immediately.

Notes

For extra flavor, garnish with fresh parsley and serve with a wedge of lemon. Pair with a fresh green salad or roasted vegetables.
Keyword Baked Potatoes, Comfort Food, Creamy Sauce, Loaded Steak Potatoes, Steak Dinner