Steak and Twice-Baked Potatoes

25 Mar

Serves 2


  • 2 NY Strip Steaks, ~1 inch thick
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper
  • 2 large baking potatoes
  • olive oil
  • sea salt
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese + 2 Tbsp. for topping


  1. For Steak = Heat a heavy skillet over medium high heat.  Drizzle pan with 1 Tbsp. oil and 1 Tbsp. butter.  When skillet is hot but not smoking, carefully place steak in skillet and allow to cook for 2 minutes seasoning with salt and pepper.  Flip steak and allow another 3 minutes on the other side for medium.  Season other side with salt and pepper.  Repeat with remaining steak.  Allow steak to rest for 10 minutes before serving.
  2. For Potato = Preheat oven to 425F.  Rinse potatoes and then poke holes in them with a fork to allow steam to escape.  Place potatoes on foiled cookie sheet and drizzle with olive oil and salt turning to cover entire potato.  Bake in the middle rack for ~40-45 minutes until it can be easily pierced with a fork.  Cut tops off of potato and scoop centers out into a small mixing bowl.  Combine with milk, 1/4 cup Parmesan cheese, and salt and pepper.  Sprinkle remaining Parmesan cheese on potato and broil on low until cheese melts and turns golden.
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Posted by on March 25, 2012 in Entrees, Sides, Uncategorized


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