This easy steak and loaded baked potato recipe brings together the juicy, succulent flavors of a perfectly cooked steak with the heartiness of a fully-loaded baked potato.
Ingredients
Scale:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
Optional: 1 tablespoon Worcestershire sauce
2 large russet potatoes
2 tablespoons butter
½ cup sour cream
1 cup shredded cheddar cheese
¼ cup chopped green onions
½ cup cooked bacon bits (optional)
Salt and pepper to taste
Instructions
Prep the Potatoes: Preheat your oven to 425°F (220°C). Wash the russet potatoes thoroughly under cold water, scrubbing the skin with a brush to remove any dirt. Then prick them several times with a fork.
Season the Potatoes: Rub the potatoes with a little olive oil, coating them evenly, and sprinkle generously with salt.
Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the skin is crisp and a fork easily pierces the flesh inside.
Marinate the Steak: In a small bowl, combine olive oil, salt, pepper, garlic powder, smoked paprika, and Worcestershire sauce. Rub this mixture all over the steaks and let them sit at room temperature for about 15-20 minutes.
Preheat the Grill: If grilling, preheat your grill to high heat. If using a pan, heat a skillet over medium-high heat.
Cook the Steak: Place the steaks on the grill grates and cook for 4-5 minutes per side for medium-rare. For pan-searing, cook in the hot skillet for approximately the same time.
Rest the Steak: After cooking, remove the steaks from heat and let them rest for 5-10 minutes.
Prepare the Loaded Potato: Once the potatoes are done, remove them from the oven. Cut a slit down the center of each potato and gently fluff the insides with a fork. Add butter, sour cream, cheddar cheese, green onions, and bacon bits.
