A comforting dish that combines juicy steak with rich, creamy loaded baked potatoes.
Ingredients
Scale:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
4 large russet potatoes
2 tablespoons butter
½ cup sour cream
1 cup shredded cheddar cheese
½ cup cooked bacon bits (optional)
¼ cup chopped green onions
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (220°C). Scrub the russet potatoes under running water to remove any dirt. Pat them dry with a clean kitchen towel.
Using a fork, pierce each potato several times to allow steam to escape during baking. Rub each potato with olive oil and sprinkle generously with salt.
Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skin is crispy and a fork easily pierces the flesh.
Rub the steaks with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and pepper. Let the steaks sit at room temperature for about 15-30 minutes.
Heat a grill or skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare.
Remove the steaks from the heat and let them rest for 5-10 minutes.
Remove the baked potatoes from the oven. Cut a slit across the top of each potato and gently squeeze the ends to open it up.
Add 1 tablespoon of butter to each potato, followed by a dollop of sour cream. Sprinkle with shredded cheddar cheese, bacon bits (if using), and chopped green onions.
Slice the rested steaks and serve alongside the loaded baked potatoes.
