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