Garlic Butter Potatoes (Print-Friendly Version)
Satisfy your cravings with buttery baked potatoes packed with tender steak bites and velvety parmesan cream. It's pure comfort in every bite.
# Ingredients:
→ Baked Potatoes
01 -
4 large russet potatoes, washed and dried
02 -
1.5 tablespoons coarse sea salt for skins
03 -
4 tablespoons extra virgin olive oil
→ Steak
04 -
4 tablespoons avocado oil, split
05 -
2 pounds steak (tenderloin, sirloin, NY strip, or ribeye)
06 -
2 tablespoons cajun blend (low sodium suggested)
07 -
2 teaspoons kosher salt
→ Garlic Butter & Sauce
08 -
6 tablespoons room-temperature butter
09 -
8-10 garlic cloves, minced (about 2 tablespoons)
10 -
1 teaspoon black pepper, freshly cracked
11 -
½-1 teaspoon chili flakes
12 -
2 wedges of lemon, squeezed for juice
13 -
2 tablespoons chopped parsley
14 -
⅔ cup grated parmesan cheese
15 -
1½ cups heavy cream
# Steps:
01 -
Set your oven to 425°F and prep a baking tray with parchment paper. Rub the potatoes in olive oil, sprinkle salt generously on the skins, and arrange them on the tray. Bake for 50-60 minutes or until a fork slides in easily.
02 -
Trim off extra fat from the steak and slice into chunks about 2 inches wide. Coat pieces with 2 tablespoons of avocado oil, then rub them well with cajun seasoning.
03 -
Heat your cast iron pan on medium-high with 2 tablespoons avocado oil. Place steak chunks in the pan and let them sear untouched for 2 minutes. Flip them, cook for another minute, then turn the heat down and cook 1 minute longer.
04 -
Move the steak to one side of the skillet. Toss in 2 tablespoons butter and a tablespoon of garlic, cooking until it smells great. Stir the steak around in the melted garlic butter for a minute, then transfer it to a bowl and loosely cover with foil.
05 -
Using the same skillet, melt another 2 tablespoons of butter with the rest of the garlic. Let it sizzle a bit, then pour in the heavy cream while swirling with a whisk. Once it gently bubbles, stir in parmesan and chili flakes until smooth. Take it off the heat, adding parsley and lemon juice last.
06 -
Drop the baked potatoes from about a foot above the counter to loosen them up. Slice into the middle, fluff the interior with a fork, and slather on the rest of the butter.
07 -
Evenly split the steak chunks among the potatoes. Pour that creamy parmesan sauce over each, then dig in while it's hot!
# Notes:
01 -
Pick good-quality steak for the tastiest meal.
02 -
Avocado oil works great because it handles high heat really well.
03 -
This can be prepped ahead and warmed up later.