Summer afternoons at our house are a blend of laughter, chasing grandkids around the backyard, and someone always sneaking off with a piece of food before dinner is ready. I had a flash of an old Sunday supper we used to make when my kids were little: baked potatoes loaded with steak and a rich, creamy sauce and it’s name Loaded Garlic Butter Steak And Potato Bake.

More seasoned, more buttery, and a lot more flavorful. I peeled off my gardening gloves, grabbed four russet potatoes, and got to work. My oldest granddaughter hovered around the kitchen island, fascinated by the sizzling steak bites and the bubbling parmesan cream sauce.

By the time I fluffed up those golden potatoes and spooned everything on top, the kitchen had quieted into a happy hum the kind of calm that only comes from feeding people you love. We served them on the patio, each potato overloaded and unapologetic, with steak so tender you barely needed a knife. Warm, comforting, and generously made, food like this has a way of making summer memories feel even sweeter.

Short Description

Baked russet potatoes are topped with juicy Cajun-seasoned steak bites, tossed in garlic butter, and smothered in a luscious parmesan cream sauce.

Key Ingredients

For the Potatoes:

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for potato skins)

For the Steak:

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces
2 teaspoons kosher salt
2 tablespoons Cajun seasoning (low sodium)
4 tablespoons avocado oil (divided)

For the Garlic Butter:

6 tablespoons butter, softened
2 tablespoons garlic, minced (about 8-10 cloves)

For the Parmesan Cream Sauce:

1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 lemon wedges
1/2 to 1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper

Tools Needed

Large baking sheet
Cast iron skillet
Medium saucepan
Mixing bowls
Chef’s knife and cutting board

Cooking Instructions

Step 1: Bake the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Rub each potato with 1 tablespoon of olive oil, then coat generously with sea salt on all sides. Bake for 50 to 60 minutes, or until fork-tender with a crispy, crackly skin.

Step 2: Prepare the Steak Bites
While the potatoes are baking, trim and cube your steak into 2-inch chunks. In a bowl, toss the steak with 2 tablespoons avocado oil, kosher salt, and Cajun seasoning. Heat a cast iron skillet over medium-high heat. Add the remaining 2 tablespoons of avocado oil. Sear the steak bites in batches to avoid overcrowding.

Let each side sear undisturbed for 2 minutes, then flip and cook for 1 more minute. Push the steak to one side, reduce heat to low, and stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook until fragrant, about 30 seconds, then toss everything together. Remove from heat and cover with foil.

Step 3: Make the Parmesan Cream Sauce
In the same skillet or a clean saucepan, melt 2 tablespoons butter over medium heat. Add the remaining 1 tablespoon of minced garlic and sauté until aromatic. Slowly pour in the heavy cream, whisking constantly. Let the mixture simmer for 3-5 minutes until slightly thickened. Add red pepper flakes, black pepper, and parmesan. Stir until melted and smooth. Remove from heat and stir in lemon juice and chopped parsley.

Step 4: Assemble the Loaded Potatoes
Once the potatoes are done, let them cool slightly and gently smack each one on the counter to loosen the interior. Cut a slit down the center and fluff the insides with a fork. Add a small pat of butter, then pile on the garlic butter steak bites. Generously spoon the parmesan cream sauce over the top and serve immediately.

Why You’ll Love This Recipe

– Perfect blend of creamy, buttery, and savory flavors

– Customizable with your favorite steak cuts and spice levels

– Impressive enough for guests, easy enough for weeknights

– Rich in protein and satisfying textures

– One-pan steak and sauce for minimal cleanup

– Great way to use up pantry staples

– Comfort food with a gourmet touch

Mistakes to Avoid & Solutions

Mistake 1: Overcrowding the skillet
Solution: Sear the steak in batches to get proper browning.

Mistake 2: Undercooking the potatoes
Solution: Test with a fork they should pierce easily.

Mistake 3: Boiling the cream sauce
Solution: Simmer gently and stir constantly to avoid separation.

Mistake 4: Skipping the buttered potato step
Solution: Toss fluffed potatoes with butter for added richness.

Mistake 5: Using cold steak
Solution: Let the steak sit at room temperature for 20 minutes before cooking.

Serving and Pairing Suggestions

– Serve as a hearty main course with a crisp green salad

– Pair with roasted broccoli or charred asparagus

– Great for buffet-style gatherings or backyard dinners

– Add a drizzle of hot sauce or extra red pepper for a spicy kick

– Serve with crusty bread to soak up extra cream sauce

Storage and Reheating Tips

– Store leftovers in an airtight container in the fridge for up to 3 days

– Reheat steak and sauce gently in a skillet over low heat

– For potatoes, microwave in 30-second intervals or reheat in the oven at 350°F

– Avoid high heat when reheating cream sauce to prevent splitting

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the steak and sauce a day ahead. Reheat gently before serving.

2. Can I use a different type of potato?
Yukon golds or sweet potatoes work too, but russets give the crispiest skins.

3. Is there a dairy-free alternative for the sauce?
Try using full-fat coconut milk and nutritional yeast instead of cream and parmesan.

4. What’s the best steak cut for this recipe?
Ribeye gives you the richest flavor, but sirloin is leaner and still tender.

5. Can I grill the steak instead?
Absolutely! Just season as directed and grill over high heat, then toss in garlic butter afterward.

Tips & Tricks

– Pat steak dry before seasoning for a better sear

– Warm the cream slightly before adding to the pan to prevent curdling

– Use a microplane for finely grated parmesan that melts smoothly

– Add a pinch of nutmeg for a subtle depth in the cream sauce

– Rest the steak after cooking for juicier bites

Recipe Variations

Tex-Mex Style: Use taco seasoning instead of Cajun and top with shredded cheddar and pico de gallo

Mushroom Lovers: Sauté sliced mushrooms in garlic butter and add to the sauce

Low-Carb Version: Swap potatoes for roasted cauliflower steaks

Truffle Twist: Finish with a drizzle of truffle oil over the potatoes

Final Thoughts

Loaded Garlic Butter Steak & Potato Bake brings together everything I love about summer cooking: bold flavor, minimal fuss, and the joy of feeding hungry loved ones after a day of sunshine and stories. It’s hearty without being heavy, indulgent without being fussy.

The crispy potato skins, the garlicky steak, the creamy sauce every element works together to create something unforgettable. And when you share it around a table filled with chatter and clinking glasses, it becomes more than dinner. It becomes a memory you want to return to, again and again.

Buttery Loaded Garlic Butter Steak And Potato Bake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Potatoes:
4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for potato skins)
For the Steak:
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces
2 teaspoons kosher salt
2 tablespoons Cajun seasoning (low sodium)
4 tablespoons avocado oil (divided)
For the Garlic Butter:
6 tablespoons butter, softened
2 tablespoons garlic, minced (about 8-10 cloves)
For the Parmesan Cream Sauce:
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 lemon wedges
1/2 to 1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper

Instructions

Step 1: Bake the Potatoes
Rub russet potatoes with olive oil and sea salt. Bake at 425°F (220°C) for 50–60 minutes until crispy and fork-tender.

Step 2: Cook the Steak Bites
Cube the steak, season with oil and Cajun spices. Sear in batches until browned, then toss with garlic and butter. Cover and set aside.

Step 3: Make the Parmesan Cream Sauce
Sauté garlic in butter, then whisk in heavy cream. Simmer until thickened. Stir in parmesan, spices, lemon juice, and parsley.

Step 4: Assemble
Slice open baked potatoes, fluff the insides, add butter, top with steak bites, and pour over the creamy parmesan sauce. Serve hot.