Baked Potatoes with Cowboy Butter Steak Bites
Baked Potatoes with Cowboy Butter Steak Bites
Ingredients
For the Baked Potatoes
- 4 russet potatoes
- 2 tablespoons butter, for lathering
- 1 teaspoon salt, or to taste
- 1/4 cup whipped butter, for topping, as needed
- 1/2 cup sour cream, for topping, as needed
- 1 cup shredded cheddar cheese, for topping, as needed
- 2 tablespoons green onions, sliced, for topping, as needed
For the Cowboy Butter
- 1 stick unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon parsley, fresh, chopped
- 1 tablespoon chives, fresh, chopped
- 1 teaspoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
For the Steak Bites
- 1 1/2 pounds steak, such as sirloin or ribeye, cut into 1-inch bites
- 2 tablespoons oil, for cooking steak
Instructions
- 1
Preheat your oven or grill/smoker to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
Bake the potatoes in the preheated oven or grill/smoker for 45 minutes.
⏱️ 45 min•🌡️ 375
- 4
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.
⏱️ 10 min
- 5
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).
⏱️ 20 min•🌡️ 375
- 6
While the potatoes finish baking, heat a flat-top griddle or large skillet over medium-high heat. Add oil to the hot surface.
⏱️ 2 min
- 7
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.
⏱️ 7 min
- 8
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.
⏱️ 5 min - 9
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.
⏱️ 1 min
- 10
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.
⏱️ 1 min
- 11
Add a dollop of whipped butter into the potato, followed by a generous squeeze of sour cream. Sprinkle shredded cheddar cheese on top.
⏱️ 1 min
- 12
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.
⏱️ 1 min
- 13
Garnish with sliced green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Baked Potatoes
- 4 russet potatoes
- 2 tablespoons butter, for lathering
- 1 teaspoon salt, or to taste
- 1/4 cup whipped butter, for topping, as needed
- 1/2 cup sour cream, for topping, as needed
- 1 cup shredded cheddar cheese, for topping, as needed
- 2 tablespoons green onions, sliced, for topping, as needed
For the Cowboy Butter
- 1 stick unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon parsley, fresh, chopped
- 1 tablespoon chives, fresh, chopped
- 1 teaspoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
For the Steak Bites
- 1 1/2 pounds steak, such as sirloin or ribeye, cut into 1-inch bites
- 2 tablespoons oil, for cooking steak
Instructions
- 1
Preheat your oven or grill/smoker to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
Bake the potatoes in the preheated oven or grill/smoker for 45 minutes.
⏱️ 45 min•🌡️ 375 - 4
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.
⏱️ 10 min - 5
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).
⏱️ 20 min•🌡️ 375 - 6
While the potatoes finish baking, heat a flat-top griddle or large skillet over medium-high heat. Add oil to the hot surface.
⏱️ 2 min - 7
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.
⏱️ 7 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 1 min - 10
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.
⏱️ 1 min - 11
Add a dollop of whipped butter into the potato, followed by a generous squeeze of sour cream. Sprinkle shredded cheddar cheese on top.
⏱️ 1 min - 12
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.
⏱️ 1 min - 13
Garnish with sliced green onions and serve immediately.
⏱️ 1 min