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Tender steak chunks in garlicky butter nestled inside a fluffy steakhouse-style spud, all drenched in a rich parm cream sauce - talk about the ultimate comfort dinner! This combo brings together juicy seared meat pieces and perfectly baked potatoes for a meal that's both homey and impressive.
What Makes This Meal Special
This dish is a dream come true for anyone who can't resist steaks and potatoes. It's filling, packed with amazing flavors, and can easily be dressed up when you're celebrating birthdays or special events. You just can't turn down those succulent garlic butter steak pieces with that velvety parm sauce all tucked into a hot baked potato.
What You'll Need to Grab
- Russet Potatoes: Big ones, washed well and patted dry.
- Steak: Pick what you like - Sirloin, NY Strip, Ribeye, or Filet work great.
- Garlic: Freshly chopped for the best taste kick.
- Butter: You'll need this for the spuds, meat, and that creamy sauce.
- Seasonings: Some Cajun mix, red pepper bits, sea salt, and fresh ground pepper.
- Heavy Cream: This makes your parm sauce smooth and rich.
- Parmesan: Grated up for that thick, dreamy sauce topping.
- Lemon: Just a squeeze adds that nice zip.
- Parsley: Chopped fresh for color and extra flavor pop.
- Avocado & Olive Oil: These won't burn when you're cooking at high heat.
How To Make Garlic Butter Steak Potato Boats
- Get Those Potatoes Ready
- Turn your oven to 425°F (220°C) and put some parchment on a baking sheet. Coat your potatoes with olive oil, throw on some sea salt, and let them bake about 50-60 minutes till they're soft when you poke them.
- Get Your Steak Going
- Cut away any extra fat and chop your steak into 2-inch chunks. Pour a bit of avocado oil over them and sprinkle with cajun spices. Get a cast iron pan really hot, toss in the meat, and don't touch it for 2 minutes. Flip once, wait another minute. Then add your butter and garlic, roll the meat around to get it all coated, and cook one minute more. Take it off the heat and cover with foil.
- Whip Up Your Sauce
- Using that same pan, melt some butter with garlic. Pour in your heavy cream and let it bubble away for 3-5 minutes till it thickens up. Mix in the parmesan, red pepper flakes, salt and pepper. Turn off the heat, then stir in your parsley and a squeeze of lemon.
- Put It All Together
- Take each hot potato and drop it from about a foot above your counter to fluff up the insides. Cut them open, add a pat of butter, and push down gently to make room. Fill them up with your steak pieces, pour that creamy sauce all over, and dig in.
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Great for Every Dinner Table
This stuffed potato creation works just as well for a regular Tuesday night as it does for Christmas dinner. The deep flavors and filling ingredients will have everyone asking for seconds.
Frequently Asked Questions
- → What's the best type of steak to use?
NY strip, ribeye, sirloin or tenderloin all work well. Choose based on your preference and budget. Ensure it's well marbled for best results.
- → Why not poke holes in the potatoes?
Keeping the skin intact helps create steam inside for a fluffier potato. The salt and oil create a crispy skin naturally.
- → Can I make components ahead?
You can bake potatoes and make sauce ahead. Reheat gently and cook steak fresh for best results.
- → Why use avocado oil for the steak?
Avocado oil has a higher smoke point than olive oil, making it better for high-heat searing without burning.
- → What makes the potatoes fluffy inside?
Dropping them after baking breaks up the inside without piercing the skin. This creates the perfect fluffy texture.