Ingredients
- Steak (Ribeye or Sirloin) – 2 (8-10 oz)
- Russet Potatoes – 2 lbs, peeled and cubed
- Cheddar Cheese – 2 cups, shredded
- Heavy Cream – 1 cup
- Garlic – 6 cloves, minced
- Butter – 1/2 cup, divided
- Fresh Parsley – 1/4 cup, chopped
- Salt & Pepper – to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and set aside.
- Step 2: While potatoes are boiling, prepare the garlic butter. Melt 4 tablespoons of butter in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat.
- Step 3: In a large bowl, combine the cooked potatoes, heavy cream, garlic butter (reserve a tablespoon for steak), and 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste. Transfer the potato mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese over the top.
- Step 4: Season the steaks with salt and pepper. Melt the remaining 4 tablespoons of butter in the same skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. During the last minute of cooking, brush the reserved garlic butter over the steaks.
- Step 5: Bake the potato bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Let the steak rest for 5-10 minutes before slicing and serving with the potato bake. Garnish with fresh parsley.
Notes
- For easier reheating and to prevent drying, add a splash of milk or cream to the potato bake before microwaving.
- Slice the steak thinly against the grain for maximum tenderness and flavor when serving.
- Store leftover potato bake in an airtight container in the refrigerator for up to 3 days.
- Don't overcrowd the skillet when searing the steak to ensure a beautiful crust forms, searing in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American