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steakhouse baked potatoes

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Steakhouse Baked Potatoes

On weekends, we often have salad, steak and a baked potato. This twist on that classic steakhouse dinner combines all three into one easy dish.

Ingredients:

  • 4 large baking potatoes
  • 2 boneless beef ribeye steaks (6 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, melted
  • toppings: fresh arugula, blue cheese salad dressing, sour cream and crumbled blue cheese

Directions:

  1. Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.
  2. Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat.
  3. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

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