Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter

Get ready for an explosion of flavor with these incredible Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter. This recipe takes classic comfort food to a whole new level, combining tender, juicy grilled steak bites with perfectly baked potatoes and a rich, aromatic garlic herb butter. It’s the ultimate satisfying meal that’s surprisingly easy to make, perfect for a weeknight treat or impressing guests at your next barbecue. The savory steak, creamy potato filling, and fragrant butter create a dish that’s simply irresistible, making it a new favorite for any occasion.

Gather your ingredients for the ultimate Loaded Baked Potatoes. You’ll need hearty russet potatoes, flavorful filet mignon medallions, and the essential components for the rich garlic herb butter. The creamy filling, featuring sour cream and shredded cheese, perfectly complements the grilled steak bites, making every forkful a delight. This recipe for Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter is designed for maximum taste with minimal fuss.

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• ¾ cup sour cream
• 1 cup pepper jack cheese shredded
• ¼ cup fresh chives finely chopped
• ½ teaspoon kosher salt for filling
• ¼ teaspoon black pepper for filling
• 1 lb filet mignon medallions cut into 1-inch cubes
• 1 tablespoon olive oil for steak
• 1 teaspoon kosher salt for steak
• ½ teaspoon black pepper for steak
• 1 teaspoon steak seasoning (optional)
• 4 tablespoons unsalted butter
• 2 garlic cloves minced
• 1 tablespoon fresh parsley chopped
• ½ teaspoon fresh rosemary chopped
• ½ teaspoon fresh thyme leaves
• Pinch of kosher salt for butter

Achieve the best results by using high-quality ingredients. Russet potatoes provide the ideal fluffy texture for baking and loading. For the steak, filet mignon offers tenderness, but sirloin or ribeye can also work.

• Potatoes: If russets aren’t available, Yukon Golds can be used, though they may result in a denser potato.
• Cheese: Colby Jack, cheddar, or a Mexican blend can substitute for pepper jack if you prefer less spice.
• Herbs: Feel free to use dried herbs in a pinch, using about one-third the amount of fresh herbs called for.
• Steak Cubes: Beyond filet mignon, consider sirloin, ribeye, or even sirloin tips for great flavor and texture.
• Garlic: Roasted garlic paste can be used for a milder, sweeter garlic flavor.

Step 1: Prepare and Grill the Potatoes

Begin by preheating your grill to a medium-high heat, aiming for 400-425°F. Thoroughly scrub the russet potatoes clean under running water. Pierce each potato a few times with a fork to allow steam to escape. Rub the exterior of each potato with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Wrap each potato tightly in aluminum foil. Place the foiled potatoes directly on the grill grates and cook for 45-60 minutes, or until they are tender when pierced with a knife.

Step 2: Make the Garlic Herb Butter

While the potatoes are grilling, prepare the flavorful garlic herb butter. In a small saucepan over low heat, melt the 4 tablespoons of unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic. Remove from heat and stir in the chopped fresh parsley, rosemary, thyme leaves, and a pinch of kosher salt. Mix well and set aside. This butter will be used to finish the steak and top the potatoes.

Step 3: Season and Cook the Steak Bites

Pat the filet mignon medallions dry with paper towels. Cut them into uniform 1-inch cubes. In a bowl, toss the steak cubes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. For extra flavor, you can add 1 teaspoon of your favorite steak seasoning. Heat a cast-iron skillet on the grill over medium-high heat until very hot. Sear the seasoned steak cubes in the hot skillet for 2-3 minutes per side, aiming for a perfect medium-rare. Remove the skillet from the heat and immediately drizzle 1 tablespoon of the prepared garlic herb butter over the steak bites.

Step 4: Prepare the Potato Filling

Once the potatoes are fork-tender, carefully remove them from the grill (they will be hot!). Let them cool slightly. Make a lengthwise cut about three-quarters of the way through each potato. Gently squeeze the ends of the potato towards the center to open it up and create a cavity for the filling. In a medium bowl, combine the sour cream, shredded pepper jack cheese, ¼ cup of finely chopped fresh chives, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Mix until all ingredients are well combined and creamy.

Step 5: Assemble and Serve

Carefully spoon generous amounts of the sour cream and cheese mixture into the opened cavity of each grilled potato. Arrange the seared steak bites on top of the filling. Drizzle the remaining garlic herb butter generously over the steak bites and filling. Garnish with additional finely chopped fresh chives for a pop of color and freshness. Serve your Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter immediately while they are hot and the cheese is melty.

These loaded baked potatoes are a meal in themselves, but a few simple additions can round out the dining experience beautifully.

• Serve with a crisp green salad dressed with a light vinaigrette.
• Pair with grilled asparagus or corn on the cob for a complete grilled meal.
• Offer extra toppings like sour cream, salsa, or a dollop of guacamole on the side.

Leftover Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter are best stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can place them in a preheated oven at 350°F (175°C) until heated through, or gently reheat them in a skillet over medium-low heat, being careful not to dry out the steak.

Can I use a different cut of steak?

Yes, while filet mignon is tender, other cuts like sirloin, ribeye, or even sirloin tips can be used. Just adjust cooking time slightly based on thickness.

Can I make this recipe indoors?

Absolutely! You can bake the potatoes in the oven and pan-sear the steak bites on the stovetop in a hot skillet. Follow the same timings as indicated for the best results.

What if I don’t have fresh herbs for the butter?

You can substitute dried herbs, using about one-third the amount of fresh herbs. For example, if the recipe calls for 1 tablespoon of fresh parsley, use about 1 teaspoon of dried parsley.

How spicy is this dish?

The spice level comes mainly from the pepper jack cheese. If you prefer less heat, you can use cheddar or a mild Monterey Jack cheese instead.

If you enjoyed these Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter, you’ll want to explore these other delicious recipes:

• Irresistibly Quick Keto Pepperoni Cheese Roll-Ups to Savor
• High-Protein Bowl with Juicy Steak and Crispy Potatoes
• Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter

These Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter offer a truly spectacular meal that’s both satisfying and surprisingly simple. The robust flavor of perfectly grilled steak combined with a creamy potato filling and an aromatic garlic herb butter creates a harmonious and delicious dish. This recipe is ideal for casual gatherings, barbecues, or when you simply crave a hearty, comforting meal that feels a little special. Don’t hesitate to try this fantastic variation on loaded baked potatoes; it’s sure to become a family favorite!

Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender grilled steak bites meet crispy baked potatoes and creamy garlic herb butter in this indulgent comfort dish. Perfect for weeknights or gatherings, this hearty meal delivers bold flavors and satisfying textures in every bite.

• Author: basma
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking, Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

4 large russet potatoes
2 tablespoons olive oil
2 teaspoons kosher salt
¾ cup sour cream
1 cup pepper jack cheese, shredded
¼ cup fresh chives, finely chopped
½ teaspoon kosher salt for filling
¼ teaspoon black pepper for filling
1 lb filet mignon medallions, cut into 1-inch cubes
1 tablespoon olive oil for steak
1 teaspoon kosher salt for steak
½ teaspoon black pepper for steak
3 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C)
Prick potatoes with a fork and rub with 1 tablespoon olive oil. Season with 2 teaspoons salt
Place potatoes directly on oven rack and bake 60 minutes or until tender
In a small bowl, mix softened butter, garlic, parsley, and thyme
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Season steak cubes with salt and pepper, then sear 2-3 minutes per side until browned
Assemble potatoes by slicing open, topping with sour cream, shredded cheese, chives, and a pat of garlic herb butter
Serve immediately with steak bites on the side

Notes

For a smoky flavor, use a cast iron skillet for steak
Swap pepper jack for cheddar or gouda if preferred
Leftovers can be refrigerated for 3-4 days; reheat in 350°F oven

Nutrition

• Serving Size: 1 potato plus 4-5 steak bites
• Calories: 550
• Sugar: 3g
• Sodium: 350mg
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg