Loaded Steak Potatoes with Savory Cream Sauce
A delightful fusion of tender steak served atop fluffy baked russet potatoes, generously drizzled with a rich and creamy sauce, perfect for any occasion.
Ingredients
Main Protein
- 1 lbs Juicy cut of steak (NY strip, ribeye, sirloin, or tenderloin) Trim off excess fat and cut into bite-sized pieces.
Starch
- 4 medium Russet potatoes Wash, dry, and poke holes in the potatoes.
Seasoning
- 2 tbsp Cajun seasoning Offers a delicious kick; adjust according to spice preference.
Liquids/Dairy
- 1 cup Heavy cream Ensure it's fresh for the best flavor.
- 2 tbsp Butter For making the cream sauce.
Aromatics & Vegetables
- 2 cloves Garlic, minced Mince just before cooking for maximum flavor.
Optional Finishing Ingredients
- 2 tbsp Fresh parsley, chopped For garnish.
- 1 tbsp Lemon juice To balance the rich flavors.
Instructions
Preparation
- Preheat the oven to 400°F.
- Wash and poke holes in the russet potatoes, then place them on a baking tray.
- Drizzle the potatoes with olive oil and sprinkle with sea salt.
Roasting & Cooking
- Bake the potatoes for about 45 minutes or until fork-tender and golden brown.
- In a large skillet, heat avocado oil over medium-high heat.
- Season the steak with kosher salt and cajun seasonings and sear for 3-4 minutes per side until a nice crust forms. Let the steak rest.
Making the Sauce
- In the same skillet, reduce heat to medium and melt butter.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and simmer for 5 minutes, stirring occasionally. Add parmesan and red pepper flakes.
Combining & Serving
- Slice the baked potatoes open and fluff their insides.
- Add the steak pieces on top and drizzle with the cream sauce.
- Garnish with fresh parsley and a squeeze of lemon.
Notes
Enhance flavor with a splash of Worcestershire sauce. Customize with different proteins or add toppings like cheddar and bacon.