Description
These grilled steak bite loaded baked potatoes combine smoky, tender russet potatoes with a creamy sour cream and pepper jack filling, topped with perfectly seared filet mignon medallions and drizzled with flavorful garlic herb butter. A delicious steakhouse-style comfort food that is both hearty and elegant.
Ingredients
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
Filling
- ¾ cup sour cream
- 1 cup pepper jack cheese, shredded
- ¼ cup fresh chives, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Steak and Seasoning
- 1 lb filet mignon medallions, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon steak seasoning (optional)
Garlic Herb Butter
- 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
Instructions
- Prepare and grill potatoes: Preheat your grill to medium-high heat (400-425°F). Scrub the russet potatoes thoroughly, pierce each with a fork several times, then rub them evenly with 2 tablespoons olive oil and 2 teaspoons kosher salt. Wrap each potato tightly in aluminum foil and place them on the preheated grill for 45 to 60 minutes, or until they are tender when pierced with a fork.
- Make the garlic herb butter: In a small pan or skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Remove from heat and stir in the fresh parsley, rosemary, thyme, and a pinch of kosher salt. Set this flavorful garlic herb butter aside for later use.
- Season and sear the steak bites: Toss the filet mignon cubes with 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the optional steak seasoning until well coated. Heat a cast iron skillet on the grill to high heat. Add the steak cubes and sear them for 2 to 3 minutes per side, aiming for medium-rare doneness. Once cooked, remove from heat and drizzle with 1 tablespoon of the prepared garlic herb butter for added richness.
- Prepare the potato filling: Once the grilled potatoes are cool enough to handle, cut each lengthwise about three-quarters through without slicing all the way. Gently squeeze the ends to open them up. In a bowl, combine the sour cream, shredded pepper jack cheese, chopped chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, mixing until smooth and creamy.
- Assemble the loaded potatoes: Spoon the sour cream and cheese mixture generously into the openings of each potato. Top with the seared steak bites, then drizzle the remaining garlic herb butter evenly over the top. Garnish with extra chopped chives if desired, and serve immediately while hot for the best flavor experience.
Notes
- Choose uniform-sized russet potatoes to ensure even cooking on the grill.
- Do not overcook the steak bites; they will continue to cook slightly from residual heat after searing.
- To save time, you can microwave the potatoes for 5-6 minutes before wrapping in foil and grilling.
- Filet mignon can be substituted with ribeye or strip steak based on preference and availability.
