Juicy Steak with Loaded Baked Potato, Asparagus, and Scalloped Potatoes
Ingredients:
For the Steak:
2 ribeye or strip steaks (1–1½ inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
1 sprig rosemary or thyme (optional)
For the Loaded Baked Potato:
2 large russet potatoes
½ cup shredded cheddar cheese
¼ cup crispy bacon, crumbled
2 tbsp sour cream
2 tbsp green onions, chopped
Salt and pepper to taste
For the Scalloped Potatoes:
2 lbs russet potatoes, thinly sliced
1½ cups heavy cream
1½ cups shredded cheddar cheese
1 tbsp butter
1 garlic clove, minced
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme or rosemary (optional)
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
1 tbsp lemon juice (optional, for garnish)
Instructions:
Prepare the Baked Potatoes:
Preheat oven to 400°F (200°C).
Wash and scrub potatoes, pierce with a fork, and bake for 45–60 minutes until soft.
Slice a cross on top and fluff the insides with a fork.
Top with shredded cheddar cheese, crumbled bacon, sour cream, and green onions. Season with salt and pepper.
Make the Scalloped Potatoes:
Preheat oven to 375°F (190°C).
Butter a baking dish and layer the thinly sliced potatoes.
In a saucepan, heat butter over medium heat, add garlic, and cook until fragrant. Stir in heavy cream, salt, and pepper.
Pour the cream mixture over the potatoes and top with shredded cheddar cheese.
Bake for 45–50 minutes until golden and bubbly.
Cook the Steak:
Season steaks generously with salt and pepper.
Heat olive oil in a skillet over high heat. Add steaks and sear for 3–4 minutes per side for medium-rare.
Add butter, garlic, and rosemary in the last minute and baste the steak with the melted butter.
Let the steak rest for 5–10 minutes before slicing.
Cook the Asparagus:
Heat olive oil in a pan over medium heat.
Add asparagus and sauté for 5–7 minutes until tender and slightly charred.
Season with salt and pepper, and finish with a squeeze of lemon juice for brightness.
Assembly:
Plate the steak in the center of a white plate, sliced to reveal the juicy interior.
Place the loaded baked potato on one side, topped with cheese, bacon, and green onions.
Add a portion of golden, cheesy scalloped potatoes and tender asparagus spears for color and texture contrast.
Garnish with additional green onions or a sprig of rosemary for a fresh finish.
Serve immediately and enjoy this hearty, comforting meal with a beautiful balance of flavors and textures.