Garlic-Butter Steak Bites with Loaded Baked Potatoes

Instructions

step 1 Preheat the oven to 400°F (200°C).
/n step 2 Scrub the russet potatoes clean, pierce them with a fork, and bake for 50–60 minutes until tender.
/n step 3 Remove the potatoes from the oven, slice them open, and fluff the interior with a fork.
/n step 4 Add butter, shredded cheddar cheese, sour cream, chopped chives, and a pinch of salt to each potato.
/n step 5 Pat the steak cubes dry with paper towels and season with salt, black pepper, and garlic powder.
/n step 6 Heat olive oil in a large skillet over medium-high heat until very hot.
/n step 7 Add the steak cubes in a single layer and sear for about 2–3 minutes without moving them to develop a crust.
/n step 8 Stir and cook for another 1–2 minutes until browned on all sides but still tender.
/n step 9 Reduce the heat to medium and add butter, minced garlic, and thyme to the skillet.
/n step 10 Toss the steak bites in the melted garlic butter for about 1 minute until fragrant.
/n step 11 Sprinkle fresh parsley over the steak bites and remove from heat.
/n step 12 Serve the garlic-butter steak bites alongside the loaded baked potatoes.

Storage and Reheating Tips

Store leftover steak bites and baked potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over medium-low heat with a small amount of butter to keep it tender. Baked potatoes can be reheated in the microwave for 2–3 minutes or in the oven at 350°F until warmed through. Add fresh sour cream, cheese, and chives after reheating for the best flavor and texture.