Garlic Butter Potatoes (Print Version)
# Ingredients:
→ Potatoes (Oven-Baked)
01 -
4 russet potatoes (big ones), cleaned and dried
02 -
1.5 tablespoons flaky sea salt for the skins
03 -
4 tablespoons of olive oil
→ Meat
04 -
2 pounds of steak (sirloin, ribeye, tenderloin, or NY strip)
05 -
2 tablespoons cajun spice mix, low sodium if possible
06 -
2 teaspoons kosher salt
07 -
4 tablespoons avocado oil, split into two parts
→ Sauce & Garlic Butter
08 -
6 tablespoons softened butter
09 -
2 tablespoons minced garlic (use around 8-10 cloves)
10 -
⅔ cup shredded parmesan cheese
11 -
½ to 1 teaspoon red chili flakes
12 -
1 teaspoon cracked black pepper
13 -
1½ cups cream (heavy)
14 -
Juice from 2 lemon wedges
15 -
2 tablespoons freshly chopped parsley
# Instructions:
01 -
Set oven to 425°F and lay out parchment paper on a pan. Coat potatoes in olive oil, dust with salt, and line them on the pan. Bake for 50-60 minutes or until tender enough to easily pierce.
02 -
Trim away fat and slice the steak into chunky pieces, about 2 inches each. Pour 2 tablespoons of avocado oil over them and toss with cajun seasoning so every piece is covered.
03 -
Warm up 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Without stirring, cook steak chunks 2 minutes for browning, flip them, cook 1 more minute, then turn heat down and cook another minute.
04 -
Slide steak to one side of your pan. Toss in 2 tablespoons of butter and 1 tablespoon of garlic, cooking it until you can smell that aroma. Give the steak a quick mix in the garlic-buttery goodness, then pop it in a bowl covered with foil.
05 -
Add 2 more tablespoons of butter into the pan, tossing in the rest of the garlic. Stir until fragrant, then slowly whisk in heavy cream. Let it bubble gently for 3-5 minutes. Mix in chili flakes and parmesan, stirring until it’s nicely thickened. Lastly, add parsley and lemon juice after removing from heat.
06 -
Drop each potato onto a hard surface from about a foot high to loosen the insides. Slice through the middle, fluff the inside with a fork, and smear it with leftover butter.
07 -
Split the steak chunks between all the potatoes. Pour the creamy sauce over everything, and dig in while it’s warm.
# Notes:
01 -
Go for good-quality steak for the tastiest results.
02 -
Avocado oil works great because it handles high heat well.
03 -
You can prep ahead and warm it up later if you want.