Go Back
Kenya's Kitchen88

Juicy Steak & Cheesy Baked Potatoe Dinner

The tender and flavorful steaks are paired with a cheesy baked potato, and mushrooms sautéed in some olive oil and spices. This is a tasty and elegant meal to cook without breaking the bank.
 
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Servings: 2
Course: dinner, lunch
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 2 Ribeye Steaks
  • 2 Russet Potatoes
  • 8 oz Mushrooms (Sliced)
  • Shredded Cheese (Cheddar & Parmesan)
  • ½ Tbsp Olive Oil
  • 2 Tbsp Butter
  • ½ tsp Garlic Salt
  • ½ tsp McCormick Salt-Free Garlic & Herb Seasoning
  • 1 tsp Black Pepper
  • ½ tsp Lawry's Casero Total Seasoning
  • ½ tsp Onion Powder
  • ½ tsp Oregano
  • Splash of Half & Half or Milk
  • Optional: Pinch of Montreal Steak Seasoning

Method
 

Ribeye Steaks:
  1. First allow the steaks to come to room temperature (30 minutes minimum); so that it cooks more evenly throughout.
  2. Season the ribeye steaks with garlic salt, black pepper, and the Lawry’s Casero Total seasoning.
  3. In a skillet on medium-high heat, drizzle a little bit of olive oil and allow the oil to get hot.
  4. Add the seasoned steak to the skillet and pan sear the steak on one side for 2 to 5 minutes.
  5. Flip the steak over to sear on the other side for a few more minutes. (Cooking time will vary & is based on how well you like your steak doneness: medium-rare or well done etc.)
  6. Once the steaks have reached your desired doneness or temperature, melt some butter and spoon the melted butter over the steaks.
  7. *Optional: In the last few minutes of cooking time, you may add a pinch of your favorite steak house seasoning (Ex: Montreal Steak Seasoning) on top of the ribeye steaks.
Sauteed Mushrooms:
  1. Tip: Once you cook the ribeye steak and remove the cooked steak from the skillet, you will use the same skillet to sauté the mushrooms in.
  2. Clean & prep the mushrooms by rinsing them off under cold water quickly, then set the mushrooms to the side.
  3. On medium-high heat, in the same skillet add the mushrooms.
  4. Season the mushrooms with the oregano, McCormick Salt-Free Garlic & Herb, and Onion Powder.
  5. Sauté the mushrooms for 3 to 5 minutes or until it reaches your desired level of tenderness.
Cheesy Baked Potato:
  1. Tip: Please poke holes into the potatoes before baking.
  2. Clean and scrub the potatoes beforehand.
  3. Preheat the oven to 350 degrees.
  4. With a fork, pierce or poke some holes into the potato.
  5. Drizzle some olive oil & sprinkle a little bit of salt over the potatoes. (Rub the olive oil/salt onto the potatoes.)
  6. Wrap each potato in aluminum foil but leave a little opening for the steam to escape.
  7. Bake for 1 Hour to 1 Hour and 10 minutes in the oven @ 350 Degrees.
  8. Remove the potatoes from the oven, they should feel soft but crisp. (Allow the potato to cool, it will be HOT HOT‼️)
  9. Once the potatoes cool down, cut the potato in half & scoop out the filling into a bowl.
  10. Mash the potato filling with a masher or fork.
  11. Season the potato filling with McCormick Salt-Free Garlic & Herb seasoning, Black Pepper, and Salt. (About ¼ to ½ tsp of each seasoning or to your liking)
  12. Add as much Parmesan cheese and Cheddar cheese to the filling as you like.
  13. Then, add a splash of milk or Half & Half to make the potatoes filling creamy and stir everything together.
  14. Scoop the filling mixture back into the potato and add a little more cheddar cheese on top.
  15. Bake in the oven uncovered for 10 to 12 minutes @350 Degrees or until the cheese is melted.
  16. Once the baked potatoes are done, remove from the oven & garnish with a little parsley.