Description
Steak and Loaded Baked Potato
Ingredients:
2 steaks (sirloin or ribeye)
4 large russet potatoes
1/2 cup sour cream or heavy cream
1/4 cup grated cheddar cheese
2 tablespoons butter
1 clove garlic, minced
1/2 cup beef broth
Salt and pepper, to taste
Fresh parsley, chopped
Instructions:
Bake the Potatoes:
Preheat your oven to 400°F (200°C).
Scrub the potatoes and pierce them a few times with a fork.
Bake the potatoes directly on the oven rack for about 45 minutes, or until soft when pierced with a fork.
Cook the Steak:
While the potatoes are baking, season the steaks with salt and pepper.
Heat a skillet over medium-high heat, add a little oil, and cook the steaks for about 4-5 minutes per side (or to your preferred doneness).
Let the steaks rest for a few minutes before cutting them into bite-sized cubes.
Prepare the Creamy Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
Pour in the beef broth and bring to a simmer. Let it cook for 3-4 minutes to reduce.
Stir in the sour cream or heavy cream and cheese, and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
Assemble the Dish:
Once the baked potatoes are done, slice them open and fluff the insides with a fork. Add a little butter, salt, and pepper to taste.
Top each potato with the diced steak, then drizzle the creamy sauce over the top.
Garnish and Serve:
Sprinkle fresh parsley over the top and serve immediately.
This Steak and Loaded Baked Potato dish makes for an indulgent and filling meal. Perfect for steak lovers! Enjoy!
Step-by-Step Guide
For perfect results, follow this detailed process. First, scrub and dry your russet potatoes thoroughly. Pricking them with a fork is essential to let steam escape and prevent bursting. For crispier skins, rub them lightly with oil and salt before baking. While they bake, pat your steaks completely dry with paper towels; this is key for a good sear. Season generously just before cooking. After searing the steaks, ensure they rest on a cutting board for at least 5-7 minutes to allow juices to redistribute. For the sauce, deglaze the skillet with beef broth, scraping up all the flavorful browned bits (fond) from the steak. When adding the cream or sour cream, lower the heat to prevent curdling and stir constantly until smooth and thickened.
Serving Suggestions
This hearty dish is a complete meal, but it pairs wonderfully with lighter sides to balance its richness. Consider a simple arugula salad with a lemon vinaigrette or steamed green beans with almonds. For a more casual presentation, serve the loaded potato halves on a large platter for sharing. To elevate the meal, offer additional toppings like crispy fried onions, crumbled blue cheese, sautéed mushrooms, or a dash of hot sauce.
How-to Summary
Bake potatoes at 400°F until tender. Sear seasoned steaks in a hot skillet, then rest and cube. In the same skillet, make a sauce with butter, garlic, beef broth, and cream/cheese. Split potatoes, fluff, and season. Top with steak cubes, drizzle with sauce, and garnish with parsley.
Frequently Asked Questions
Can I prepare the potatoes ahead of time? Yes. You can bake the potatoes fully, let them cool, and refrigerate for up to 2 days. Reheat in the oven or microwave before assembling.
What’s the best steak cut for this recipe? Sirloin offers great flavor and value, while ribeye provides exceptional tenderness and marbling. Flank or skirt steak, sliced thinly against the grain, are also excellent, budget-friendly options.
How can I make the sauce thicker? If your sauce is too thin, let it simmer a bit longer to reduce. You can also create a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
My sour cream sauce is curdling. How do I fix it? Curdling occurs from too high heat. Remove the skillet from heat immediately and whisk vigorously. You can also try blending in a splash more cold broth or cream to smooth it out.
Can I make this dish in an air fryer? Absolutely. Cook the potatoes in the air fryer at 400°F for 35-45 minutes. Cook the steak in a skillet or use the air fryer for the steak, but sear in a hot pan afterward for best flavor.
Common Mistakes to Avoid
- Not Drying the Steak: A wet steak will steam instead of sear. Always pat it dry.
- Skipping the Resting Time: Cutting the steak immediately causes all the flavorful juices to run out onto the cutting board.
- Overcrowding the Skillet: Cook steaks one or two at a time to ensure a proper, crusty sear.
- Adding Cold Dairy to High Heat: To prevent sauce separation, let sour cream or cream come to room temperature and add it over medium-low heat.
- Underseasoning the Potato Interior: After fluffing, season the inside of the potato with salt and pepper for flavor in every bite.
Conclusion
This Steak and Loaded Baked Potato recipe combines two classic comfort foods into one spectacular, restaurant-quality meal. By mastering the sear on the steak, building a flavorful pan sauce, and avoiding common pitfalls, you can create an indulgent dinner that is sure to impress. It’s a versatile dish perfect for a weeknight treat or a special occasion. With the provided tips and serving ideas, you can easily adapt it to your taste. Dig in and enjoy the delicious, satisfying results of your effort.