Description
Steak & Loaded Baked Potato with Cream Sauce
Ingredients:
For the Potato:
2 large russet potatoes
1 tbsp olive oil
Salt to taste
For the Steak:
1 lb steak (sirloin or tenderloin), cubed
2 tbsp olive oil
Salt, pepper, and garlic powder for seasoning
For the Cream Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and bake for 45-60 minutes until tender.
Cook the Steak:
Season the steak cubes with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the steak pieces for 2-3 minutes per side until browned. Set aside.
Make the Cream Sauce:
In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese until smooth.
Assemble the Dish:
Slice open the baked potatoes and fluff the inside with a fork. Top with steak pieces and drizzle with the creamy sauce. Garnish with fresh parsley.
A comforting combination of crispy baked potatoes, tender steak bites, and a rich, garlicky cream sauce. Perfect for a hearty dinner!
Step-by-Step Guide
1. Bake the Potatoes: After rubbing with oil and salt, place potatoes directly on the oven rack for even heat circulation. For extra crisp skin, bake for the full 60 minutes.
2. Rest and Cube the Steak: Pat the steak dry with paper towels before cubing. This ensures a superior sear. Let the cubed steak sit at room temperature for 15 minutes before cooking.
3. Sear the Steak: Ensure your skillet is very hot before adding oil. Add steak in a single layer, avoiding overcrowding. Sear undisturbed to develop a flavorful crust.
4. Deglaze for Sauce: After removing the steak, add a splash of beef broth or white wine to the skillet to loosen the browned bits (fond) before making the sauce. This adds incredible depth.
5. Finish the Sauce: When adding Parmesan to the cream, remove the skillet from direct heat to prevent the cheese from becoming grainy. Stir until fully incorporated and silky.
Serving Suggestions
Serve this hearty dish immediately while the components are hot. For a complete meal, pair with a simple side salad dressed with a sharp vinaigrette to cut through the richness. Steamed green beans or roasted asparagus also make excellent accompaniments. For a casual gathering, set up a “loaded potato” bar with extra toppings like crispy bacon bits, chopped chives, sour cream, or sautéed mushrooms.
How-to Summary
This dish involves three main components: baking seasoned potatoes until tender, searing seasoned steak cubes to perfection, and crafting a simple pan sauce by sautéing garlic in butter, adding cream, and melting in Parmesan. Assemble by splitting the baked potato, topping it with steak, and generously drizzling with the creamy garlic sauce.
Frequently Asked Questions
Can I prepare the potatoes ahead of time? Yes. You can bake the potatoes fully, let them cool, and reheat them in the oven or microwave before assembling. The skin may lose some crispness but the flavor remains.
What’s the best cut of steak for this recipe? Sirloin offers great flavor and value, while tenderloin is more tender. Ribeye is another excellent choice for its marbling and richness.
How can I make the cream sauce lighter? Substitute half-and-half or whole milk for the heavy cream, but simmer gently to avoid curdling. The sauce will be thinner and less rich.
My sauce broke or became grainy. How can I fix it? A broken sauce is often caused by too high heat. Remove it from the burner and vigorously whisk in a tablespoon of cold cream or butter until it re-emulsifies.
Can I use pre-shredded Parmesan cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Freshly grated Parmesan from a block yields a far superior, silky sauce.
Common Mistakes to Avoid
- Avoid wrapping potatoes in foil before baking, as this steams them and results in a soggy skin.
- Do not move the steak cubes around in the pan immediately after adding them. Let them sear to develop flavor.
- Do not add Parmesan cheese to the sauce over high heat, as it will clump and become oily.
- Avoid cutting open the baked potatoes immediately after removing them from the oven. Let them rest for 5 minutes to allow the steam to redistribute.
Conclusion
This Steak & Loaded Baked Potato with Cream Sauce transforms simple, quality ingredients into a decadent and satisfying meal. By mastering the sear on the steak and building a smooth, flavorful pan sauce, you create a restaurant-worthy dish at home. Its combination of textures and rich flavors makes it a guaranteed crowd-pleaser for any dinner occasion. Remember the key tips: pat your steak dry, don’t rush the sear, and grate your cheese fresh for the perfect finish.