Steak N Baked
Indulge in the ultimate comfort meal with our "Steak N Baked" recipe, a delectable pairing of perfectly seared ribeye steaks and loaded baked potatoes. Featuring juicy, tender steaks basted with rosemary-infused garlic butter and fluffy russet potatoes topped with sour cream, cheddar cheese, and fresh chives, this recipe brings steakhouse-quality dining straight to your home. With just 15 minutes of prep time and straightforward instructions, "Steak N Baked" is perfect for date nights, special occasions, or simply treating yourself to a hearty, flavor-packed dinner. Elevate this classic steak-and-potatoes combination with a crisp crust on the steaks and golden, crispy-skinned baked potatoes that are sure to impress.
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Recipe Information
Ingredients
- 2 pieces ribeye steak (or cut of choice)
- 2 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 pieces garlic cloves
- 2 sprigs fresh rosemary sprigs
- 4 tablespoons sour cream
- 4 tablespoons shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape during cooking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle them generously with 1 teaspoon of kosher salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the skin is crisp and the insides are soft when pierced with a knife.
About 10 to 15 minutes before the potatoes are done, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 3-4 minutes.
Pat the steaks dry with paper towels and season both sides generously with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
Add 1 tablespoon of olive oil to the hot skillet, then place the steaks in the pan. Sear for 3-4 minutes on the first side, without moving the steaks, to develop a golden crust.
Flip the steaks and add 2 tablespoons of unsalted butter, the smashed garlic cloves, and rosemary sprigs to the pan. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics for 2-3 minutes.
Check the internal temperature of the steaks with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remove the steaks when they are 5°F below your desired doneness as they will continue to cook while resting.
Transfer the steaks to a plate, tent with aluminum foil, and let rest for at least 5 minutes.
When the potatoes are done, slice them open lengthwise and fluff the insides with a fork. Add 1 tablespoon of butter, 2 tablespoons of sour cream, 2 tablespoons of shredded cheddar cheese, and a sprinkle of chopped chives to each potato.
Plate the steaks alongside the loaded baked potatoes and serve immediately. Enjoy your hearty 'Steak N Baked' meal!
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.2 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 464 mg | 36% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5269 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
