Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Wash and dry the russet potatoes. Rub with olive oil and salt.
- Place potatoes directly on the oven rack and bake for 60 minutes or until soft and fluffy inside.
- Meanwhile, pat the steaks dry for better searing.
- Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat a cast-iron skillet or grill over high heat. Add olive oil.
- Sear the steak for 3–4 minutes per side for medium-rare (adjust timing as desired).
- Add butter to the pan and baste the steak for rich flavor.
- Remove the steak and let it rest for 5 minutes.
- Slice open the baked potatoes, fluff with a fork, and add butter, sour cream, cheese, and chives.
- Serve the potatoes alongside the steak and enjoy a restaurant-quality meal at home.
Notes
- For the juiciest steak, always let it rest for at least 5 minutes before slicing. This helps the juices redistribute and keeps the meat tender. - Use ribeye, New York strip, or sirloin for the best flavor and texture. Thicker cuts (1–1.5 inches) sear beautifully.
- Russet potatoes are the best choice for baking because they become extra fluffy inside with a crispy skin.
- Avoid wrapping potatoes in foil—this steams them instead of making the skin crispy.
- For restaurant-style flavor, baste the steak with butter, garlic, and herbs (rosemary or thyme) during the last minute of cooking.
- Check doneness using a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Add toppings like cheddar cheese, sour cream, bacon bits, and chives to give your baked potato a steakhouse finish.
- If grilling the steak, preheat grill to high heat and sear 3–4 minutes per side.
- Leftovers: Slice steak thinly and store in an airtight container. Potatoes can be reheated in the oven or air fryer to restore crispiness.
