Description
This Steak Baked Potato recipe features tender, caramelized steak bites nestled inside a hot, salt-crusted baked Russet potato, topped with a rich and creamy horseradish cheddar cheese sauce. Enhanced with fresh rosemary and garlic in the steak, and a smooth cheese sauce with a kick of horseradish, this hearty dish is perfect for a satisfying meal.
Ingredients
Salt-Crusted Baked Potato
- 4 large Russet potatoes
- 1/4 cup olive oil
- 2 tbsp sea salt
Garlic Butter Steak Bites
- 2 lbs steak (NY strip, ribeye, or sirloin), cut into 1-inch bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- 1 tsp freshly ground black pepper
- 4 cloves fresh garlic, finely minced
- 2 tsp fresh rosemary, finely minced
- 3 tbsp unsalted butter
Horseradish Cheddar Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 2 tsp prepared horseradish
- 1/2 tsp garlic powder
- Pinch cayenne pepper
- 1 1/2 cups sharp cheddar cheese, hand-grated
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Prepare the Potatoes: Wash the Russet potatoes thoroughly and pat them dry. Prick each potato several times with a fork. Rub each potato evenly with olive oil and then generously sprinkle sea salt over them. Place the potatoes on a parchment-lined baking sheet and bake at 375°F for 1 hour until tender inside and crusty outside.
- Season the Steak Bites: Cut the steak into approximately 1-inch cubes. Season the steak pieces with salt and freshly ground black pepper evenly.
- Sear the Steak: Heat a cast-iron skillet over medium-high heat until hot. Add olive oil and swirl to coat the pan. Add the seasoned steak bites in a single layer without overcrowding. Sear for 3-4 minutes, stirring occasionally to brown all sides.
- Add Garlic and Rosemary: Once the steak is seared, add the butter, minced garlic, and rosemary to the skillet. Sauté together for about 1 minute until aromatic and the garlic is fragrant, ensuring the steak absorbs these flavors.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds to form a roux. Gradually whisk in whole milk to prevent lumps, stirring constantly. Continue cooking and whisking until the sauce thickens, about 3-5 minutes. Stir in Dijon mustard, horseradish, Worcestershire sauce, garlic powder, and cayenne pepper.
- Add Cheese and Season: Add the shredded sharp cheddar cheese gradually, stirring after each addition until fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Assemble the Dish: Slice the baked potatoes lengthwise, being careful not to cut all the way through. Gently press the sides to open a pocket. Fill each potato with the garlic butter steak bites, drizzle generously with the horseradish cheddar cheese sauce, and garnish with freshly chopped chives.
- Serve and Enjoy: Serve immediately while hot, enjoying the combination of crispy baked potato, tender steak bites, and the creamy cheese sauce with a subtle kick of horseradish.
Notes
- Use a cast-iron skillet for best searing results and flavor development in the steak bites.
- Do not overcrowd the steak bites in the pan to achieve proper caramelization; cook in batches if necessary.
- Ensure the potatoes are pricked before baking to allow steam to escape and prevent bursting.
- Adjust the horseradish quantity in the cheese sauce to your preferred heat level.
- Leftover steak bites and sauce can be stored separately in the fridge for up to 3 days.
- For a dairy-free variation, substitute butter and cheese with plant-based alternatives, though this will alter flavor and texture.
