Garlic Butter Steak Loaded Potatoes

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.