braydon.eats

Loaded Steak Baked Potato

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Crispy baked potato loaded with juicy garlic butter steak, creamy Dijon sauce, quick-pickled onions & a crispy-edged fried egg…

For the Steak:
1 thin-cut ribeye or New York strip
Salt & black pepper
1 tbsp butter
1 garlic clove

For the Creamy Dijon Sauce:
2 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
Salt & black pepper, to taste

For the Quick Pickled Onions:
1/4 red onion, thinly sliced
2 tbsp rice vinegar or white vinegar
1/2 tsp honey
Pinch of salt

For the Loaded Potato:
1 large russet potato
1 tsp olive oil
Salt
1–2 tbsp butter
2 eggs
Fresh chives or green onion, chopped
Hot honey, optional

Instructions:
Preheat oven to 450°F. Scrub the potato, pat completely dry, then rub with olive oil and season generously with salt. Pierce a few times with a fork and bake directly on the oven rack for 45–60 mins, or until crispy on the outside and completely tender inside
Brush all over with neutral oil and let it bake for another 15 minutes
Thinly slice the red onion. Toss with vinegar, honey & salt, then let sit for at least 10–15 mins while you prepare everything else
Mix Greek yogurt, mayonnaise, Dijon, lemon juice, salt & black pepper until smooth. Set aside
Pat the steak dry & season generously with salt & black pepper. Heat a skillet over high heat, then sear the steak for 2–3 mins per side, depending on thickness & desired doneness
Lower the heat, add butter & garlic, then baste the steak for 30–60 seconds. Remove from the pan & let rest for 5 mins before slicing thinly against the grain
When the potato is done, carefully slice it open lengthwise and gently squeeze the ends to open it up. Fluff the inside with a fork, then add butter and a pinch of salt
Add a little more butter or olive oil to the skillet. Crack in 2 eggs & cook until the whites are set and the edges are crispy while keeping the yolks runny. Season with salt & black pepper
Load the baked potato with the sliced garlic butter steak, creamy Dijon sauce, pickled onions & crispy fried egg
Finish with fresh chives, cracked black pepper & a drizzle of hot honey if desired. Dig in while everything is hot and enjoy immediately.

PS I forgot the creamy Dijon Sauce… but if you make this I would HIGHLY recommend

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