Experience the perfect harmony of smoky, tender steak bites paired with fluffy, creamy baked potatoes in this Grilled Steak Bite Loaded Baked Potatoes dish. The marriage of juicy beef medallions, spiced pepper jack cheese, and a smooth sour cream blend will instantly become a family favorite.
Finished with a fragrant garlic herb butter that seeps into every crevice, this recipe elevates the humble baked potato into a gourmet delight, ideal for casual dinners or impressing guests with minimal fuss.
- Perfectly grilled russet potatoes provide a tender, flavorful base for vibrant fillings.
- Juicy steak bites add richness and heartiness, making it a complete meal.
- Garlic herb butter enhances flavor depth with fresh aromatics and creamy texture.
- Simple ingredients with easy preparation make it approachable for any home cook.
Ingredients
- Large russet potatoes: Four starchy potatoes provide a fluffy interior that crisps beautifully on the grill.
- Olive oil: Two tablespoons to coat and flavor potatoes and beef for enhanced grilling.
- Sour cream: Three-quarters cup lends a creamy, tangy touch to fill the potatoes.
- Pepper jack cheese: One cup shredded for a spicy, melty contrast in the potato filling.
- Beef medallions: One pound of tender, cubed steak bites perfect for quick searing.
- Unsalted butter: Four tablespoons melted with herbs create the luxurious garlic herb butter topping.
- Fresh parsley: Adds bright, earthy notes to the garlic butter infusion.
- Fresh rosemary: Woody and fragrant, it deepens the savory herb flavor.
- Fresh thyme: Offers subtle floral aroma and complexity to the butter sauce.
- Salt: Enhances all natural flavors across potatoes, meat, and butter.
- Black pepper: Freshly ground to spice the beef and balance richness.
- Minced garlic: Injects bold flavor directly into the melted herb butter.
Instructions
- Prepare and Grill the Potatoes
Start by scrubbing your russet potatoes until clean. Pierce them several times with a fork to allow steam to escape during cooking. Rub them thoroughly with olive oil and sprinkle with salt, then wrap each potato individually in foil. Grill on medium-high heat at 400-425 °F for 45-60 minutes, turning occasionally, until soft and tender when pierced with a fork. This method yields crispy skins and perfectly cooked interiors.
- Create Garlic Herb Butter
In a small saucepan over medium heat, melt the unsalted butter gently. Add freshly minced garlic along with chopped parsley, rosemary, and thyme. Simmer the mixture until fragrant and infused, about 3-5 minutes, then remove from heat. This fragrant herb butter will add richness and deep flavor to your steak and potatoes.
- Season and Sear Beef Medallions
Coat the beef cubes evenly with olive oil, salt, and freshly ground black pepper. Heat a cast iron skillet or heavy pan over high heat until smoking hot. Add the beef and sear each side for 2-3 minutes to develop a flavorful crust while keeping the inside juicy and tender. Remove from heat once cooked to medium rare or preferred doneness.
- Assemble Loaded Potatoes
Once the potatoes are grilled and tender, carefully slice them open lengthwise without cutting all the way through. In a bowl, combine the sour cream with shredded pepper jack cheese, mixing well. Spoon this creamy mixture into each potato, then top generously with the warm steak bites. Drizzle the prepared garlic herb butter over the loaded potatoes just before serving to add glossy richness and aromatic depth.
- The foil wrapping ensures even cooking and prevents the potatoes from drying out on the grill.
- Use a cast iron skillet for searing beef to achieve a beautiful crust and rich flavor.
- Adjust the herb butter amounts to suit your taste preferences; it’s the finishing touch.
Storage Tips
Store any leftover loaded baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain the potato texture and keep the steak juicy.
Serving Suggestions
Serve these grilled steak bite loaded baked potatoes alongside a crisp green salad or steamed vegetables for a balanced meal. A chilled glass of red wine or craft beer complements the dish beautifully.
- Choose uniform-sized russet potatoes to ensure even grilling and consistent cook time.
- Let the grilled potatoes rest briefly after cooking to redistribute steam inside for creamier texture.
- Use fresh herbs rather than dried to brighten the garlic butter’s flavor profile.
- For added smoky flavor, incorporate wood chips or use a charcoal grill if possible.
FAQs
- Can I use other types of potatoes?
While russet potatoes work best for their fluffy interior, Yukon Gold can be used but may yield a creamier texture instead of fluffy.
- How do I know when the beef bites are done?
Sear the beef for about 2-3 minutes per side. For medium rare, use a meat thermometer targeting 130-135°F internal temperature.
- Can I prepare this recipe indoors?
Yes, bake potatoes in the oven at 400°F for 45 minutes and sear beef on a stovetop for similar results.
- What can I substitute for pepper jack cheese?
Monterey Jack or mild cheddar cheese both provide great meltability and a milder flavor alternative.
- Is it necessary to wrap potatoes in foil?
Wrapping in foil helps trap moisture and cooks the potato evenly on the grill, but you can try direct grilling for crispier skin.
- Can I make the garlic herb butter ahead of time?
Yes, prepare in advance and store in the refrigerator. Warm gently before drizzling over the dish.
- How do I store leftovers properly?
Refrigerate in airtight containers for up to 3 days and reheat in an oven or air fryer to keep flavors fresh.
Grilled Steak Bite Potatoes
Equipment
- 1 grill medium-high heat
- 1 cast iron skillet
- 1 small saucepan
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 3/4 cup sour cream
- 1 cup shredded pepper jack cheese
- 1 lb beef medallions cut into 1-inch cubes
- 4 tablespoons unsalted butter
- Fresh herbs parsley, rosemary, thyme, minced
- Salt and pepper to taste
- Minced garlic amount as preferred
- Chives for mixing with sour cream
Instructions
- Preheat the grill to medium-high heat, around 400-425°F.
- Scrub potatoes clean, pierce with fork, rub with olive oil and salt, then wrap each in foil.
- Grill the wrapped potatoes for 45-60 minutes until they are tender.
- In a small saucepan, melt butter over medium heat, then add minced garlic and fresh herbs to make garlic herb butter.
- Season beef medallions with olive oil, salt, and pepper.
- Sear the beef cubes in a hot cast iron skillet for 2 to 3 minutes per side until browned.
- Carefully cut open grilled potatoes lengthwise, fill with sour cream mixed with shredded cheese and chives.
- Top the filled potatoes with seared beef bites and drizzle generously with the garlic herb butter before serving.
Notes
- Use fresh herbs for the best garlic herb butter flavor.
- Wrap potatoes tightly in foil to ensure even cooking on the grill.
- Leftover beef can be stored in the fridge up to 3 days.
- For a spicier kick, add jalapeños to the sour cream mixture.
