Garlic butter steak loaded potatoes combine fluffy baked Russet potatoes hollowed and filled with pepper jack cheese, sour cream, and cilantro, then generously topped with juicy pan-seared ribeye steak cubes. This one-plate comfort meal delivers tender potatoes and savory steak in every bite.
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Preheat your oven to 400°F (200°C).
Wash the potatoes and poke them all over with a fork.
Rub each potato with oil and sprinkle generously with coarse salt.
Wrap each potato tightly in aluminum foil and place on a baking sheet.
Bake for about 1 hour, or until tender.
While the potatoes are baking, cube the ribeye steak.
Season the steak cubes with chili powder, garlic powder, paprika, salt, and pepper.
Heat a cast iron skillet over high heat. Add a piece of steak fat to render and oil the pan.
Once the pan is smoking hot, add the steak cubes in a single layer and cook for about 2 minutes without moving.
Toss the steak and add 2 tablespoons of butter to the pan. Once melted, add about 4 cloves of minced garlic and cook until fragrant.
Turn off the heat and stir in the chopped cilantro. Remove the steak from the pan and set aside.
Once the potatoes are cooked, carefully unwrap them. Slice the top off each potato lengthwise.
Scoop the cooked potato flesh into a large bowl, leaving the skins intact to form shells.
To the hot potato flesh, add the shredded pepper jack cheese, the remaining 1 tablespoon of butter, sour cream, the remaining 2 cloves of minced garlic, and a bit more chopped cilantro.
Season the filling with the same spice blend used for the steak (chili powder, garlic powder, paprika).
Mash and mix everything together until smooth and well combined.
Spoon the filling back into the potato skins.
Top each potato generously with the garlic butter steak bites and drizzle with any remaining pan sauce.
Optionally, finish with a drizzle of warm queso before serving.
Store leftovers in an airtight container for up to 3 days. Reheat potatoes loosely covered at 350°F for 15 minutes; reheat steak separately in a skillet over medium heat to avoid drying out.
large baking sheet · cast-iron skillet or stainless steel pan (recommended for steak searing)
Yes. Bake and hollow the potatoes, mix the filling with cheese and sour cream, then refrigerate in an airtight container for up to 2 days. Stuff and top with steak just before serving.
New York strip or filet mignon are excellent substitutes. Avoid very lean cuts like sirloin, which can become tough when cubed and pan-seared quickly.
Pierce with a fork; the potato should feel tender throughout with no resistance. Baking time is typically 45–60 minutes at 400°F depending on size.
Yes. Double or triple all ingredients proportionally. Bake potatoes in batches if needed, and cube and sear the steak in multiple batches to avoid crowding the pan.
Use medium-high heat. The pan should be hot enough that the steak develops a golden crust in 2–3 minutes per side while remaining medium-rare inside.
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