Indulge in this hearty, satisfying meal featuring tender garlic butter steak bites, fluffy baked potatoes, and a rich Parmesan cream sauce.
INGREDIENTS:
For the Potatoes:
• 4 large russet potatoes, scrubbed and dried
• 4 tbsp olive oil
• 1.5 tbsp sea salt
For the Steak Bites:
• 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces
• 2 tsp kosher salt
• 2 tbsp Cajun seasoning (low sodium)
• 4 tbsp avocado oil, divided
• 8-10 cloves garlic, minced (about 2 tbsp)
• 6 tbsp butter, softened, divided
For the Parmesan Cream Sauce:
• 1½ cups heavy cream
• 2/3 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, minced
• Juice of 2 lemon wedges
• 1/2-1 tsp red pepper flakes (optional, for heat)
• 1 tsp freshly cracked black pepper
INSTRUCTIONS:
Bake the Potatoes:
Preheat oven to 425°F (220°C). Rub each potato with olive oil and sprinkle sea salt over all sides. Place on a lined baking sheet and bake for 50-60 minutes, or until fork-tender.
Prepare the Steak Bites:
In a bowl, drizzle the steak pieces with 2 tbsp avocado oil and coat with Cajun seasoning.
Cook the Steak Bites:
In a skillet over medium-high heat, add the remaining 2 tbsp avocado oil. Place the steak pieces in the skillet and cook undisturbed for about 2 minutes until golden brown. Flip and cook another minute, then reduce heat to low and cook for an additional minute.
Garlic Butter Finish for Steak:
Move the steak to one side of the pan. Add 2 tbsp butter and 1 tbsp minced garlic to the empty side, sautéing until fragrant. Toss the steak in the garlic butter and cook for another minute. Remove the steak bites from the pan and tent with foil to keep warm.
Make the Parmesan Cream Sauce:
In the same pan, melt 2 more tbsp butter and add the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream, bringing it to a gentle simmer. Let the sauce reduce for 3-5 minutes, then add red pepper flakes and Parmesan cheese, stirring until smooth and thickened. Season with salt and pepper to taste. Off the heat, stir in parsley and lemon juice.
Finish the Potatoes:
Once baked, lift and gently drop each potato from about 12 inches above the pan to fluff the insides. Cut a slit down the center, fluff the interior with a fork, and spread each potato with a bit of the remaining butter.
Assemble and Serve:
Open each potato, top with garlic butter steak bites, and generously drizzle with the Parmesan cream sauce. Garnish with fresh parsley and cracked pepper. Serve immediately for a satisfying, comforting meal.
Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins
Servings: 4 | Calories per Serving: ~700 kcal | Protein per Serving: ~40g