Succulent Butter Basted Steak & Baked Potatoes | Cookin' Somethin' w/ Matty Matheson

Introduction

In this tutorial, you'll learn how to prepare a succulent butter-basted steak paired perfectly with twice-baked potatoes. This classic recipe is designed to impress friends and family, while also being straightforward enough for anyone to master. Get ready to elevate your cooking skills with this delicious combination!

Step 1: Prepare the Ingredients

Before you start cooking, gather all necessary ingredients:

For the Steak

• 2 (2 ½ pound) bone-in steaks
• 4 sticks Danish Creamery unsalted butter
• 1 head of garlic, split in half
• 1 bunch of thyme
• 1 bunch of rosemary
• Kosher salt and black pepper to taste

For the Twice Baked Potatoes

• 4 Russet potatoes
• 2 sticks unsalted Danish Creamery butter
• 1 (8-ounce) package sharp cheddar cheese
• 1 bunch of chives
• ½ pound bacon, diced
• Kosher salt and black pepper to taste

Step 2: Bake the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Place the Russet potatoes on a sheet tray and bake them until fork-tender, approximately 45-60 minutes.
3. Once done, remove the potatoes from the oven and let them cool slightly.

Step 3: Cook the Bacon

1. In a small pot over medium heat, add the diced bacon and 2 tablespoons of water.
2. Cook while stirring frequently until the bacon is crispy and golden brown.
3. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined bowl and set aside.

Step 4: Prepare the Twice Baked Potatoes

1. Once the potatoes are cool enough to handle, cut them in half.
2. Using a spoon, scrape out about 90% of the potato flesh and place it in a stand mixer bowl.
3. Set the empty potato skins back on the sheet tray.

Step 5: Mix the Potato Filling

1. Add 2 sticks of butter to the potato flesh in the mixer.
2. Use a whisk or potato masher to combine the butter evenly.
3. Taste and season with salt and black pepper as needed.

Step 6: Fill and Bake the Potatoes

1. Use a large spoon to fill the potato skins with the buttery potato mixture.
2. Return the filled potatoes to the oven and bake until the tops are golden brown, about 20 minutes.

Step 7: Cook the Steak

1. While the potatoes are baking, preheat a large rondeau or cast iron skillet over medium heat.
2. Generously season the steaks with kosher salt.
3. Add 2 sticks of butter to the skillet and allow it to melt and sizzle.
4. Once the butter is sizzling, add the steaks to the skillet. Cook for about 5-6 minutes until the seared side is golden brown.
5. Flip the steaks, add the remaining butter, fresh herbs (thyme, rosemary), and split garlic.

Step 8: Baste the Steak

1. Using a large spoon, baste the top of the steak with the melted butter mixture.
2. Continue cooking until the steak reaches an internal temperature of 125°F (52°C).
3. Remove the steaks from the skillet and place them on a rack over a sheet tray to rest for at least 10 minutes before slicing.

Conclusion

Now you have a delicious butter-basted steak and twice-baked potatoes ready to serve! This meal combines rich flavors and textures that are sure to impress anyone at your dinner table. Enjoy your culinary creation, and consider experimenting with different seasonings or sides for future meals. Happy cooking!