Loaded Potato with Steak Bites

This hearty loaded baked potato with steak bites has transformed my weeknight dinners from ordinary to extraordinary. Combining crispy-skinned potatoes with perfectly seared steak in a rich garlic butter sauce creates a restaurant-quality meal right in your own kitchen.

I first made this dish when trying to recreate my husband's favorite steakhouse side dish. Now it's become our Sunday night tradition, with everyone fighting over who gets the last bite of garlic butter soaked steak.

Ingredients

• Russet potatoes: Chosen for their fluffy interior and ability to develop crispy skins
• Olive oil: Helps achieve that perfect crispy potato exterior
• Sea salt: Creates that classic steakhouse potato crust
• Quality steak: Whether you splurge on ribeye or use budget friendly sirloin, the technique makes any cut shine
• Cajun seasoning: Delivers complex flavor in one easy step
• Avocado oil: Crucial for its high smoke point when searing steak
• Fresh garlic: Nothing compares to the aroma and flavor of freshly minced cloves
• Butter: Creates richness in both the potato and the steak sauce
• Heavy cream: Forms the base of our luxurious sauce
• Parmesan cheese: Adds umami depth and slight thickening to the sauce
• Fresh parsley: Brightens the dish with color and fresh flavor
• Lemon juice: Cuts through the richness with necessary acidity

Step-by-Step Instructions

Prepare the potatoes:

Preheat your oven to 425°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Thoroughly scrub potatoes under cold water to remove all dirt, then completely dry them with paper towels. Any moisture left will steam rather than crisp the skin.

Season potato exteriors:

Drizzle each potato generously with olive oil, using your hands to massage it into every crevice. The oil conducts heat evenly and helps the salt adhere. Sprinkle sea salt liberally all over the potatoes, creating a seasoned crust. Place them directly on the parchment paper with space between each potato.

Bake to perfection:

Bake potatoes for 50-60 minutes without poking holes. This might seem counterintuitive, but allowing the natural steam to build inside creates the fluffiest interior. You'll know they're done when a fork slides easily into the center with little resistance. The skin should be crispy and slightly wrinkled.

Prepare the steak:

While potatoes bake, trim any excess fat or silver skin from your steak. The silver skin is the tough connective tissue that won't break down during cooking. Cut steak into uniform 2-inch chunks for even cooking. Coat steak pieces with 2 tablespoons avocado oil, ensuring each piece is lightly coated.

Season and prepare for cooking:

Season steak pieces generously with cajun seasoning, pressing it into the meat to adhere well. Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium high heat until it shimmers but doesn't smoke. The heavy skillet provides even heat distribution for perfect searing.

Sear the steak:

Add seasoned steak pieces to the hot skillet without crowding. Leave them completely undisturbed for 2 minutes to develop a beautiful golden crust. Resist the urge to move them sooner. Flip each piece just once and cook for another minute before reducing heat to low for the final minute of cooking.

Create the garlic butter:

Push steak to one side of the pan and add 2 tablespoons butter and minced garlic to the empty space. The residual heat will melt the butter and cook the garlic just enough to release its aroma without burning. Toss the steak pieces in this fragrant mixture, coating all sides for one final minute of cooking.

Rest the meat:

Transfer steak pieces to a bowl and cover loosely with foil. This critical resting period allows juices to redistribute throughout the meat instead of rushing out when cut. Let rest at least 5 minutes while finishing the potatoes and sauce.

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My family absolutely adores the garlic butter component of this dish. My teenage son has been known to grab a spoon and scrape every last bit from the pan when he thinks nobody is watching. The combination of butter, garlic, and steak juices creates something almost magical that elevates simple ingredients to something truly special.

Perfect Potato Selection

Choosing the right potato makes all the difference in this recipe. Look for russet potatoes that are roughly the same size to ensure even cooking times. Select potatoes with unblemished skin and avoid any with green spots or sprouts. Medium to large potatoes weighing around 8-10 ounces each are ideal for this recipe. The starchy content of russets creates that fluffy interior texture that serves as the perfect base for our steak and toppings.

Steak Variations and Cooking Tips

The beauty of this recipe lies in its flexibility with different cuts of steak. Ribeye offers exceptional marbling and flavor but comes at a premium price. New York strip provides excellent texture with good fat content. Sirloin offers great flavor at a more budget friendly price point. For special occasions, splurge on tenderloin for unmatched tenderness. Regardless of cut, the key is not overcrowding the pan which causes steaming instead of searing. For medium rare steak bites, follow the timing in the recipe. Add 1 minute for medium, or subtract 30 seconds for rare.

Customization Options

Transform this dish into a family style affair by serving with additional toppings. Set out small bowls of sour cream, extra shredded cheese, chives, bacon bits, steamed broccoli, or sautéed mushrooms. This creates an interactive dining experience where everyone can customize their loaded potato exactly to their preference. For a lighter version, substitute Greek yogurt for sour cream and use half and half instead of heavy cream in the sauce. Create a thematic variation with Mexican inspired toppings like guacamole, salsa, and black beans for a fusion twist.

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Frequently Asked Questions

→ What type of steak works best for this dish?

You can use NY strip, ribeye, sirloin or tenderloin depending on your preference and budget. Each cut brings different textures and flavors - ribeye offers more marbling for richness, while tenderloin provides the most tender result. Sirloin makes an excellent budget-friendly option while still delivering great flavor.

→ Why shouldn't I poke holes in the potatoes before baking?

Contrary to some cooking methods, not poking holes allows the potatoes to steam internally while developing a crispier skin. This creates the perfect contrast between the crispy exterior and fluffy interior. However, be sure your potatoes are completely dry before baking to prevent them from bursting in the oven.

→ How do I know when the steak bites are perfectly cooked?

For medium-rare steak bites (recommended), they should have a golden-brown crust on the outside while remaining pink and juicy in the center. The 2-minute first sear followed by 2 additional minutes of cooking as described in the instructions typically achieves this for 2-inch pieces. For medium doneness, add about 1 minute to the final cooking time.

→ Can I prepare any components ahead of time?

The potatoes can be baked up to a day ahead and refrigerated. To serve, reheat them in a 350°F oven for about 15-20 minutes until warmed through. The steak bites should be prepared just before serving to maintain their tender texture and prevent overcooking when reheated.

→ What can I substitute for cajun seasoning?

If you don't have cajun seasoning, you can make your own blend with paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper. Alternatively, a simple combination of salt, pepper, garlic powder, and smoked paprika will create a delicious alternative that complements both the steak and potatoes.

→ Why use avocado oil instead of olive oil for cooking the steak?

Avocado oil has a much higher smoke point (about 520°F) compared to olive oil (about 375-405°F), making it better suited for the high-heat searing needed to properly cook steak bites. This higher smoke point prevents the oil from burning and developing bitter flavors, resulting in a cleaner-tasting sear on your steak.