Baked Potatoes with Cajun Steak Bites and Parmesan Cream (Print-Friendly Version)

Four baked russets are filled with steak bites and garlic Parmesan cream. Start the potatoes well before the steak, and divide the butter into three two-tablespoon portions: one for steak, one for sauce and one for the potato interiors. Check large steak pieces with a thermometer rather than a short searing timer.

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# Ingredients You’ll Need:

→ Baked Potatoes

01 - 4 large russet potatoes, scrubbed and dried

02 - 4 tablespoons olive oil

03 - Up to 1.5 tablespoons sea salt for potato skins, as needed

→ Steak Bites

04 - 900 grams boneless steak (NY strip, ribeye, sirloin, or tenderloin)

05 - Up to 2 teaspoons kosher salt for steak, adjusted for the Cajun seasoning

06 - 2 tablespoons low-sodium Cajun seasoning

07 - 4 tablespoons avocado oil, divided

08 - 2 tablespoons fresh parsley, minced

09 - Juice of 2 lemon wedges

→ Garlic Butter

10 - 6 tablespoons unsalted butter, softened

11 - 2 tablespoons garlic, minced (approximately 8–10 cloves)

→ Parmesan Cream Sauce

12 - 375 millilitres heavy cream

13 - 67 grams parmesan cheese, grated (approximately 2/3 cup)

14 - 0.5–1 teaspoon red pepper flakes

15 - 1 teaspoon freshly cracked black pepper

# How to Make It:

01 - Heat the oven to 425°F, pierce the scrubbed potatoes, coat with olive oil and a restrained amount of the skin salt, and bake on a suitable rimmed tray about 50–60 minutes or until fully tender, allowing longer for large potatoes.

02 - Trim steak, cut into even roughly two-inch pieces and season with Cajun blend and kosher salt cautiously; coat with two tablespoons avocado oil.

03 - Heat the other two tablespoons avocado oil, sear steak in uncrowded batches, then lower heat and continue until thick centers reach 145°F rather than following a fixed four-minute total.

04 - Add two tablespoons butter and one tablespoon garlic over low heat, toss briefly, then transfer steak to a clean plate and rest at least three minutes.

05 - In the pan gently warm another two tablespoons butter with the remaining garlic, add cream and simmer briefly; lower heat, melt in Parmesan and pepper flakes, then add parsley and lemon off the strongest heat.

06 - Split and fluff tender potatoes with a fork, divide the final two tablespoons butter inside, then add steak and warm sauce, serving excess filling on the side.

# Extra Suggestions:

01 - Nine hundred grams divided among four potatoes is about 225 grams raw steak per potato before trimming.

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