There’s something irresistibly satisfying about a perfectly cooked steak paired with a loaded baked potato. The juicy, tender meat, seared to perfection, contrasts beautifully with the fluffy interior and crispy skin of the potato. Add a generous dollop of sour cream, melted butter, chives, and maybe a sprinkle of cheese or bacon, and you’ve got a hearty, comforting meal that hits every craving. It’s simple, indulgent, and always a classic crowd-pleaser.
Steak baked potato- ingredient list!
Here is the list of ingredients for the baked potato;
2 jacket potatoes
Here is the list of ingredients of ingredients you need in order to make the onions and mushrooms;
Two tablespoons of olive oil
An unsalted butter knob
Cut two large onions into thin rounds.
200g/7oz of sliced button or chestnut mushrooms
For the steak;
Two 150g/5½oz lean rump or sirloin steaks
To brush salt and freshly ground black pepper, use olive oil.
To serve;
2 large knobs of butter
mustard, horseradish sauce, Worcestershire sauce or béarnaise sauce
salt and freshly ground black pepper
Steak baked potato- step by step instruction method;
Step 1
To make the baked potatoes, preheat the oven to 220C/200C Fan/Gas 7.
Step 2
Always bake your potatoes unwrapped and resist the urge to prick them with a fork before cooking. Leaving the skins intact helps them develop that deliciously crispy, golden exterior while keeping the insides light and fluffy. Wrapping them in foil or piercing them lets steam escape, which softens the skin and takes away that perfect texture you’re after.
Step 3
As for timing, it really depends on the size of the potato. A good rule of thumb is this: if the potato fits comfortably in the palm of your hand, aim to bake it at around 200°C/400°F for about 1 hour and 30 minutes. This allows the heat to penetrate fully and cook the center evenly. If you’re working with larger potatoes — the kind that feel hefty or oversized — plan on at least 1 hour and 30 minutes, possibly up to 2 hours, depending on your oven and how many you’re baking at once.
Step 4
Patience pays off here, so don’t rush it — the longer, slower cook helps intensify the flavor and gives you that perfect baked potato texture every time.
Step 5
You can tell when a baked potato is perfectly cooked by giving it a gentle squeeze — but be careful, it’ll be hot! Use a clean kitchen towel or oven mitt to protect your hands. Give the potato a light press on the sides; if it yields easily and feels soft throughout, as though you could almost squish it with gentle pressure, it’s ready.
Step 6
The skin should feel crisp and slightly crackly, while the inside should be fluffy and tender. If the potato still feels firm or resists when you try to squeeze it, it needs more time in the oven. A fully cooked potato will almost feel hollow inside when tapped lightly, and you might even see the skin starting to separate slightly from the fluffy interior — a good sign it’s perfectly baked.
Step 7
To prepare the fried onions and mushrooms, start by heating a generous glug of oil along with a knob of butter in a large frying pan set over medium heat. Once the butter has melted and begins to foam slightly, add the sliced onions. Stir them to coat in the fat, then let them cook slowly, stirring every few minutes to prevent sticking or burning.
Step 8
Be patient — this step is all about coaxing out their natural sweetness. After about 15 minutes, the onions should be soft, golden, and slightly caramelized around the edges, with a rich, savory aroma. At this point, carefully remove them from the pan using a slotted spoon and set them aside, keeping them warm — you can cover them with foil or place them in a low oven while you cook the mushrooms in the same pan.
Step 9
After adding the mushrooms to the pan, sauté them for five minutes, turning them regularly, until they are soft and golden brown. Take off and remain warm.
Step 10
To prepare the steak, begin by taking the steaks out of the fridge about 30 minutes before cooking to allow them to come up to room temperature — this helps them cook more evenly. Once they’ve rested, lightly brush both sides with a neutral oil such as vegetable or sunflower oil, which has a high smoke point and won’t interfere with the flavor of the meat. Generously season each side with salt and freshly ground black pepper, pressing the seasoning gently into the surface so it adheres well.
Step 11
Place a heavy-based frying pan or a ridged griddle pan over high heat. Allow the pan to get extremely hot — it should be smoking slightly before you add the meat. This high heat is essential for achieving a good sear and that beautiful golden-brown crust. Once the pan is ready, carefully lay the steaks in without overcrowding the surface; if you’re cooking more than two, do it in batches.
Step 12
Let the steaks sear undisturbed for 2 to 3 minutes on each side for a rare to medium-rare finish. If you prefer your steak more well done, simply leave it in the pan for a minute or two longer on each side, flipping occasionally to ensure even cooking. For an extra touch of flavor, you can add a knob of butter, a few sprigs of thyme or rosemary, and a smashed garlic clove to the pan during the last minute of cooking, spooning the melted butter over the steaks as they finish.
Step 13
Once the steaks are cooked to your liking, remove them from the pan and place them on a warm chopping board or plate. Let them rest for at least 5 minutes before slicing or serving — this allows the juices to redistribute throughout the meat, keeping it tender and flavorful.
Step 14
Cut a large cross in the top of each spud and gently push the sides to release it so it can be served. Season with a generous amount of salt and pepper and add a large chunk of butter. Place the mushrooms and fried onions on top. Slice the steaks thinly and place them over the mushrooms and onions. Serve right away with a dollop of horseradish sauce, Worcestershire sauce, béarnaise sauce, or mustard. You could even try a combination of all four!
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