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Preheat your oven or grill/smoker to 375°F (190°C).

Wash and dry the russet potatoes. Lather each potato with butter and season generously with salt. Place the buttered and salted potatoes directly on a baking rack.

Bake the potatoes in the preheated oven or grill/smoker for 45 minutes.

While the potatoes are baking, prepare the cowboy butter. In a small metal pan or heat-safe bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped chives, lemon juice, paprika, red pepper flakes, black pepper, salt, and cayenne pepper. Mix well.

After 45 minutes, carefully flip the potatoes using tongs. Continue baking for another 15-20 minutes, or until the internal temperature of the potatoes reaches 205–210°F (96-99°C).

While the potatoes finish baking, heat a flat-top griddle or large skillet over medium-high heat. Add oil to the hot surface.

Add the steak bites to the hot griddle/skillet and cook, flipping occasionally, until browned on all sides and cooked to your desired doneness, about 5-7 minutes for medium-rare.

If using a griddle, place the metal pan with the cowboy butter mixture next to the steak bites to allow it to melt and warm through. Whisk occasionally to combine the flavors.
Once the potatoes are done, remove them from the oven/grill and place them on a cutting board. Remove the cooked steak bites from the griddle/skillet and set aside.

To assemble each baked potato, make a lengthwise cut down the middle, but do not cut all the way through. Gently push the ends of the potato together to fluff up the inside.

Add a dollop of whipped butter into the potato, followed by a generous squeeze of sour cream. Sprinkle shredded cheddar cheese on top.

Place several cooked steak bites on top of the cheese. Spoon a generous amount of the melted cowboy butter mixture over the steak and potato.

Garnish with sliced green onions and serve immediately.


Preheat your oven or grill/smoker to 375°F (190°C).

Wash and dry the russet potatoes. Lather each potato with butter and season generously with salt. Place the buttered and salted potatoes directly on a baking rack.

Bake the potatoes in the preheated oven or grill/smoker for 45 minutes.

While the potatoes are baking, prepare the cowboy butter. In a small metal pan or heat-safe bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped chives, lemon juice, paprika, red pepper flakes, black pepper, salt, and cayenne pepper. Mix well.

After 45 minutes, carefully flip the potatoes using tongs. Continue baking for another 15-20 minutes, or until the internal temperature of the potatoes reaches 205–210°F (96-99°C).

While the potatoes finish baking, heat a flat-top griddle or large skillet over medium-high heat. Add oil to the hot surface.

Add the steak bites to the hot griddle/skillet and cook, flipping occasionally, until browned on all sides and cooked to your desired doneness, about 5-7 minutes for medium-rare.

If using a griddle, place the metal pan with the cowboy butter mixture next to the steak bites to allow it to melt and warm through. Whisk occasionally to combine the flavors.
Once the potatoes are done, remove them from the oven/grill and place them on a cutting board. Remove the cooked steak bites from the griddle/skillet and set aside.

To assemble each baked potato, make a lengthwise cut down the middle, but do not cut all the way through. Gently push the ends of the potato together to fluff up the inside.

Add a dollop of whipped butter into the potato, followed by a generous squeeze of sour cream. Sprinkle shredded cheddar cheese on top.

Place several cooked steak bites on top of the cheese. Spoon a generous amount of the melted cowboy butter mixture over the steak and potato.

Garnish with sliced green onions and serve immediately.
