Tell me what’s better than steak and potatoes! Butter makes it better. Butter makes the world go round. This is a classic butter-basted steak and baked potato — perfect pairing, power couple, a recipe to impress yourself, your friends, and your lovers!
Ingredients
For the Steak:
- 2 (2½ pound) bone-in steaks
- 4 sticks high-quality unsalted butter
- 1 garlic head, split in half
- 1 bunch thyme
- 1 bunch rosemary
- Salt and pepper to taste
For the Twice-Baked Potatoes:
- 4 Russet potatoes
- 2 sticks high-quality butter
- 1 (8 oz) package sharp cheddar
- 1 bunch chives
- ½ pound bacon, diced
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F.
- Bake the potatoes on a sheet tray until fork tender, 45–60 minutes. Remove and let cool slightly.
- In a small pot over medium heat, add the diced bacon and 2 tbsp of water. Cook, stirring frequently, until crispy and golden brown. Transfer to a paper towel-lined bowl and set aside.
- Once cool enough to handle, cut the potatoes in half. Scoop out about 90% of the insides and place in the bowl of a stand mixer. Return the potato skins to the tray.
- Add butter to the mixer bowl and mash or whisk to combine with the potatoes. Season with salt to taste.
- Refill the potato skins with the buttery mixture using a large spoon.
- Return potatoes to the oven and bake until the tops are golden brown, about 20 minutes.
- While potatoes bake, prepare the steak. Preheat a large cast iron skillet or rondeau over medium heat. Season steaks generously with salt.
- Add 2 sticks of butter to the skillet. Once melted and sizzling, add the steaks. Cook 5–6 minutes, then flip once golden brown. Add the remaining butter, herbs, and split garlic.
- Baste the steak continuously with the melted butter until it reaches 125°F for medium rare. Remove and let rest on a racked sheet tray for at least 10 minutes before slicing.
