If you’re looking for a hearty dinner that tastes like a steakhouse treat, look no further than the Grilled Steak Bite Loaded Baked Potatoes, a satisfying twist on a classic beef dinner.
Incredibly easy to prepare, this recipe is a go-to option for busy weeknights, and the garlic herb butter brings the same rich appeal as garlic butter chicken.
Did you know that russet potatoes bake up light and fluffy because of their high starch content? With just a few simple ingredients, you can serve a satisfying dinner that rivals the comfort of herb and garlic chicken with mashed potatoes.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Grilled Steak Bite Loaded Baked Potatoes
To create the perfect loaded baked potatoes, you’ll need the following ingredients:
Essential Ingredients
- 4 large russet potatoes scrubbed and dried for a fluffy interior
- 2 tablespoons olive oil for rubbing the potatoes
- 2 teaspoons kosher salt for the potatoes
- 3/4 cup sour cream for topping, at room temperature for easy spooning
- 1 cup pepper jack cheese shredded
- 1/4 cup fresh chives finely chopped
- 1/2 teaspoon kosher salt for the filling
- 1/4 teaspoon black pepper for the filling
- 1 pound filet mignon medallions cut into 1-inch cubes
- 1 tablespoon olive oil for searing the steak
- 1 teaspoon kosher salt for the steak
- 1/2 teaspoon black pepper for the steak
- 3 tablespoons unsalted butter softened
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
How to Bake the Potatoes
Start with the potatoes, since they need the longest time in the oven.
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes, pat them dry, and pierce each one several times with a fork.
- Coat the Potatoes: Rub each potato with the 2 tablespoons olive oil and sprinkle with the 2 teaspoons kosher salt.
- Bake Until Tender: Place the potatoes directly on the oven rack and bake for 55 to 60 minutes, until a fork slides easily through the center.
How to Sear the Steak Bites
While the potatoes bake, you can prepare the steak:
- Season the Steak: Pat the filet cubes dry, then toss them with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Sear the Steak: Heat a cast iron skillet or grill pan over high heat for 2 minutes, add the steak in a single layer, and cook for 3 to 4 minutes total, turning until browned on all sides and reaching 130°F (54°C) for medium-rare.
- Rest the Steak: Transfer the steak to a plate and tent loosely with foil for 5 minutes so the juices settle.
Making the Garlic Herb Butter
While the steak rests, mix up the garlic herb butter:
- Blend the Butter: In a small bowl, mash 3 tablespoons softened butter with 2 minced garlic cloves, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme until smooth.
- Divide the Butter: Portion the butter into four equal pieces so each potato gets about 3/4 tablespoon.
Assembly: Bringing It All Together
Once the potatoes and steak are ready, it’s time to assemble your loaded potatoes!
- Open and Butter: Slice each potato lengthwise, gently squeeze the ends to open the centers, and place one portion of garlic herb butter inside each potato.
- Season the Sour Cream: Stir 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper into the 3/4 cup sour cream until evenly combined.
- Load and Melt: Divide the steak bites and 1 cup shredded pepper jack among the potatoes, then return them to the 425°F oven for 3 to 5 minutes until the cheese melts.
- Garnish: Top each potato with a dollop of seasoned sour cream and sprinkle with the 1/4 cup chopped chives.
Variations and Customizations
One of the great things about loaded baked potatoes is their versatility!
- Cheese Swap: Try sharp cheddar, Monterey Jack, or Gruyère for a nuttier flavor.
- Sweet Potato Twist: Swap the russets for medium sweet potatoes and reduce the bake time to about 45 minutes.
- Spicy Kick: Stir 1/4 teaspoon red pepper flakes into the sour cream or add pickled jalapeños on top.
- Extra Toppings: Add crispy bacon bits or sautéed mushrooms for a heartier loaded potato.
Serving Suggestions
These loaded potatoes pair beautifully with a crisp side such as classic green beans almondine for a balanced plate.
For drinks, a bold Cabernet Sauvignon complements the seared steak, while sparkling water with lemon keeps the meal light.
Conclusion
In just a few simple steps, you’ve created loaded potatoes with tender steak bites and garlic herb butter that is sure to become a family favorite.
This recipe is ideal for a special weeknight dinner or a cozy weekend meal at home.
Don’t hesitate to get creative with your toppings and ingredients, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use a different cut of steak?
Yes, sirloin or ribeye works well, though the cook time may shift slightly depending on the thickness of your cubes.
How can I store leftovers?
Store the potatoes and steak separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently and warm the potatoes in a 350°F (175°C) oven until hot.
Can I make the potatoes ahead of time?
Yes, bake them up to a day ahead, let them cool, and refrigerate them. Reheat at 400°F (200°C) for 15 to 20 minutes before loading.
Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter
Ingredients
- 4 large russet potatoes scrubbed and dried for a fluffy interior
- 2 tablespoons olive oil for rubbing the potatoes
- 2 teaspoons kosher salt for the potatoes
- 3/4 cup sour cream for topping, at room temperature for easy spooning
- 1 cup pepper jack cheese shredded
- 1/4 cup fresh chives finely chopped
- 1/2 teaspoon kosher salt for the filling
- 1/4 teaspoon black pepper for the filling
- 1 pound filet mignon medallions cut into 1-inch cubes
- 1 tablespoon olive oil for searing the steak
- 1 teaspoon kosher salt for the steak
- 1/2 teaspoon black pepper for the steak
- 3 tablespoons unsalted butter softened
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes, pat them dry, and pierce each one several times with a fork.
- Coat the Potatoes: Rub each potato with the 2 tablespoons olive oil and sprinkle with the 2 teaspoons kosher salt.
- Bake Until Tender: Place the potatoes directly on the oven rack and bake for 55 to 60 minutes, until a fork slides easily through the center.
- Season the Steak: Pat the filet cubes dry, then toss them with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Sear the Steak: Heat a cast iron skillet or grill pan over high heat for 2 minutes, add the steak in a single layer, and cook for 3 to 4 minutes total, turning until browned on all sides and reaching 130°F (54°C) for medium-rare.
- Rest the Steak: Transfer the steak to a plate and tent loosely with foil for 5 minutes so the juices settle.
- Blend the Butter: In a small bowl, mash 3 tablespoons softened butter with 2 minced garlic cloves, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme until smooth.
- Divide the Butter: Portion the butter into four equal pieces so each potato gets about 3/4 tablespoon.
- Open and Butter: Slice each potato lengthwise, gently squeeze the ends to open the centers, and place one portion of garlic herb butter inside each potato.
- Season the Sour Cream: Stir 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper into the 3/4 cup sour cream until evenly combined.
- Load and Melt: Divide the steak bites and 1 cup shredded pepper jack among the potatoes, then return them to the 425°F oven for 3 to 5 minutes until the cheese melts.
- Garnish: Top each potato with a dollop of seasoned sour cream and sprinkle with the 1/4 cup chopped chives.
