Step-by-Step Instructions
Prep and Bake Potatoes:
Preheat your oven to four twenty five degrees and line a baking pan with parchment paper. Rub each clean russet potato with olive oil and roll in sea salt to fully coat the skin. Arrange on the pan with space between each and bake for fifty to sixty minutes until you can easily pierce them with a fork. Do not poke holes before baking as this keeps the inside fluffy.
Prep and Sear the Steak:
While potatoes bake trim off any visible fat or silver skin from your steak and cut into roughly two inch cubes for bite sized pieces. Toss the steak bites in half of the avocado oil and sprinkle generously with cajun seasoning and kosher salt to evenly coat. Set a cast iron skillet over medium high heat and let it get hot then swirl in the remaining avocado oil Add steak cubes, allowing space between them and do not disturb for about two minutes until seared and golden. Flip each piece just once then cook for another minute. Reduce heat to low and cook another minute to finish.
Make Garlic Butter Steak:
Scoot cooked steak over to one side of the pan and add two tablespoons butter and half of the minced garlic to the empty spot. Let it sizzle until fragrant, then toss steak in the garlic butter so each piece is coated. Let it finish sizzling another minute. Transfer steak bites to a bowl and tent with foil to keep warm and juicy.
Make the Parmesan Cream Sauce:
In the same skillet melt remaining butter with the rest of the garlic and let it foam up until the garlic smells aromatic but not brown. Slowly whisk in heavy cream scraping up any browned bits and bring to a gentle simmer. Let it reduce for three to five minutes so it thickens slightly. Sprinkle in red pepper flakes and parmesan then whisk until the sauce is smooth and coats the spoon. Taste and add more salt and pepper if needed. Remove from heat and stir in chopped parsley and a generous spritz of lemon juice for brightness.
Stuff and Serve the Potatoes:
Give each baked potato a quick drop from about a foot above the counter to loosen the inside. Use a knife to slice each potato deeply but not all the way through. Fluff the steamy insides with a fork and spread a little butter inside for extra richness if desired. Pile in the steak bites dividing them equally between potatoes. Spoon over the warm parmesan cream sauce letting it drip into every crevice. Serve piping hot.
You Must Know
- Steak bites stay juicy if you do not overcrowd the pan
- This whole meal is naturally gluten free
- Can be prepped ahead and assembled just before serving
Steak and potatoes is always a big hit in my house but the sauce on top makes it truly restaurant quality Every time I make this dish my kids battle for the potato with the most sauce so I always make extra
Storage Tips
Store leftover steak stuffed potatoes in an airtight container in the fridge for up to two days For best texture reheat in the oven covered with foil and finish with extra sauce to keep them moist You can also freeze the steak and sauce separately for up to two months It is best not to freeze the assembled potatoes as the texture gets mealy
Ingredient Substitutions
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