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TEST KITCHEN APPROVED

Steakhouse Baked Potatoes

Name: Steakhouse Baked Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. + standing Bake: 1-1/4 hours.

By Taste Of Home Editorial Team

Recipe by Debbie Glasscock

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

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. —Debbie Glasscock, Conway, Arkansas

TEST KITCHEN APPROVED

Steakhouse Baked Potatoes

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:1 hour 15 min

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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

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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.