Steak Baked Potato

This steak baked potato is loaded with juicy sliced steak and drizzled with a rich cream cheese sauce. An easy and seriously satisfying dinner!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Baking Tray
Sharp Knife & Chopping Board
Paper Towels (for patting steak dry)
Large Heavy-Based/Cast-Iron Pan & Tongs
Wooden Spoon

Ingredients

Baked Potatoes

2x large Baking Potatoes (~12oz/350g)
2 tbsp Butter
Olive Oil, as needed
Salt, as needed

Steak

1x 10oz/300g Steak (see notes)
1 tbsp Veg Oil
1 heaped tbsp Unsalted Butter (~25g)
2 sprigs of Thyme
1-2 cloves of Garlic, kept whole and lightly crushed/flattened with the side of a knife
Salt & Black Pepper, as needed

Steak Sauce

1 Shallot, very finely diced
1/2 cup / 120ml Beef Stock (use low/zero salt if you're sensitive to salt)
3.5oz / 100g full-fat Cream Cheese
1/2 tsp Dijon Mustard
1 tbsp finely diced Fresh Chives, to serve

Instructions

Preheat the oven to 180C/350F.
Place the potatoes on a baking tray and use a fork to pierce them all over. Rub in a glug of olive oil and a good pinch of salt, then bake for 1 hour and 20 minutes. After, crank the heat to 220C/430F and cook for another 10 minutes, or until deep golden and crisp on the outside and fluffy in the centre.
Towards the end of the cooking, prepare the steak. Use paper towels to pat it dry, then generously season both sides with salt and pepper.
Place a large heavy-based or cast-iron pan over high heat. Once hot, add the oil, leave for 5-10 seconds, then carefully add the steak. Leave to fry for around 2 minutes and 30 seconds, then flip and cook for another 1 minute and 30 seconds. Add the butter, thyme and whole garlic cloves and baste the steak for 1 further minute. Remove and place on a plate one side to rest, leaving any excess fat behind. Lower the temp to medium.
Let the pan cool down, then add the shallots to the leftover fat. Fry until soft and golden, then add the stock. Swiftly stir in the cream cheese until it blends into a sauce, then stir in the Dijon and resting juices from the steak. The sauce should be pretty thick already, but if it's not, just gently simmer for a couple of minutes to thicken it. If you over thicken the sauce, just stir in a splash more stock (or even water). Check for seasoning and adjust if needed.
To serve, slice the potatoes open, then add the butter and a hefty pinch of salt to each. Use a fork to mash the potatoes. Slice the steak into cubes and add to the potatoes, then drizzle over the sauce. Finish with a good pinch of black pepper and plenty of fresh chives, then tuck in and enjoy!

Video

Notes

a) What kind of steak to use? - I like to use a 10oz steak, so you both get a good amount of steak with each potato. I filmed with a rump, but you could use any cut you fancy (ribeye is particularly good and usually sold in 10oz cuts).

b) Prepping the steak - I like to bring the steak to room temp to help relax the meat and help it cook through evenly. Make sure you season the steak just before it hits the pan; otherwise, the salt will draw out moisture and dampen the surface, causing the steak to steam in the pan.

c) Timings – You'll have to use your best judgment based on how thick your steak is and how you like it cooked. But as guidance, my steak was around 2.5cm/1" thick and found 2 min 30 secs each side ended with it being medium-rare.

d) Potatoes - I typically buy potatoes that are literally called 'baking potatoes', but generally Maris Pipers or Russets are the best options.

e) Calories - Per potato assuming 1 tsp oil used per potato to bake.

Nutrition