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Loaded steak potatoes topped with savory cream sauce and fresh herbs

Loaded Steak Potatoes

A comforting dish featuring fluffy potatoes topped with succulent steak and a rich, savory cream sauce, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Scrub and poke holes before cooking.
  • 2 pounds steak (such as NY strip, ribeye, sirloin, or tenderloin) Season with kosher salt and cajun seasoning.
  • 1.5 tablespoons sea salt For seasoning the potatoes.
Oils and Butter
  • 4 tablespoons olive oil For coating potatoes.
  • 2 tablespoons avocado oil For cooking steak.
  • 6 tablespoons softened butter For the cream sauce.
Seasonings
  • 2 teaspoons kosher salt For seasoning steak.
  • 2 tablespoons cajun seasoning (low sodium) Add warmth and depth of flavor.
  • 1/2 teaspoon red pepper flakes For seasoning to taste.
  • 1 teaspoon freshly cracked pepper For added spice.
Cream Sauce Ingredients
  • 1.5 cups heavy cream Creates a rich sauce.
  • 2/3 cup grated parmesan For thickening the sauce.
  • 2 tablespoons minced garlic For flavoring the sauce.
  • 2 tablespoons minced fresh parsley For garnish at the end.
  • 2 wedges lemon (juiced) To enhance flavors.

Method
 

Preparation of Potatoes
  1. Preheat your oven to 425°F (220°C). Wash the russet potatoes and poke several holes in each with a fork. Coat them with olive oil and sprinkle sea salt evenly on all sides.
  2. Bake the potatoes for about 45 minutes or until fork-tender, indicating they're ready.
Cooking the Steak
  1. Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
  2. Season the steak with kosher salt and cajun seasonings. Cook for about 4-5 minutes on each side for medium-rare or until desired doneness. Remove from heat and let rest.
Making the Cream Sauce
  1. In the same skillet, reduce the heat to medium and add 6 tablespoons of butter. Once melted, stir in minced garlic, cooking for 1 minute until fragrant.
  2. Slowly whisk in heavy cream and grated parmesan, cooking until the sauce thickens, about 3-4 minutes.
Combining and Serving
  1. Remove the baked potatoes from the oven and cut a slit down the center. Fluff the inside with a fork.
  2. Slice the rested steak thinly and layer it on top of the potatoes. Drizzle the creamy sauce generously over everything.
Garnishing
  1. Finish by sprinkling fresh parsley, squeezing lemon juice, and adding a pinch of red pepper flakes for flavor.

Notes

For extra flavor, consider adding sautéed mushrooms or onions to the cream sauce. Serve with a side of garlic bread for a complete meal.