Grilled Steak Bite Loaded Baked Potatoes
Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter – Steakhouse Comfort Food
These grilled steak bite loaded baked potatoes with garlic herb butter deliver the ultimate combination of steakhouse elegance and backyard comfort food in one incredible dish. This recipe features perfectly grilled russet potatoes loaded with creamy sour cream, melted pepper jack cheese, and fresh chives, then topped with juicy filet mignon steak bites seared to perfection. The garlic herb butter adds restaurant-quality richness that ties everything together beautifully.
Whether you’re hosting a special BBQ, celebrating Father’s Day, or simply treating yourself to an indulgent weeknight dinner, these loaded potatoes are guaranteed crowd-pleasers. The combination of tender, flaky potato flesh with premium steak bites creates an unforgettable dining experience. This recipe works perfectly as a hearty main course or an impressive side dish that steals the show. The grilling process adds subtle smokiness while the cast iron searing creates perfect caramelization on the steak. Perfect for impressing guests who appreciate both comfort food and gourmet flavors combined into one satisfying dish.
Mastering Grilled Potato and Steak Bite Techniques
The secret to exceptional grilled steak bite loaded potatoes lies in understanding proper grilling methods for both components that ensure optimal texture and flavor development. Grilling potatoes in foil creates the perfect steamy environment that produces fluffy, tender flesh while developing subtle smoky flavors. Choose large russet potatoes for their high starch content and fluffy texture when cooked. Pierce potatoes thoroughly before grilling to prevent bursting during the cooking process. The foil wrapping technique traps steam while allowing the grill’s heat to penetrate evenly. Cook potatoes over indirect heat to prevent burning while ensuring even cooking throughout. The 45-60 minute cooking time allows the starches to break down completely for optimal fluffiness.
For perfect steak bites, filet mignon provides the ideal tenderness and quick cooking time needed for this recipe. Cut medallions into uniform bite-sized pieces for even cooking and elegant presentation. Searing steak bites in a preheated cast iron skillet directly on the grill creates restaurant-quality caramelization. High heat is essential for developing the Maillard reaction that creates incredible flavor and beautiful color. The quick searing technique preserves the tender texture while adding rich, caramelized flavors. Avoid overcooking steak bites, as the residual heat will continue cooking them slightly after removal from heat.
The Science Behind Garlic Herb Butter and Flavor Enhancement
The distinctive appeal of these grilled steak bite loaded potatoes comes from the expertly crafted garlic herb butter that adds layers of aromatic richness to both components. Garlic provides essential aromatic compounds that enhance the natural flavors of both beef and potatoes. Gentle cooking of minced garlic in butter releases these compounds without burning, which would create bitter flavors. Fresh herbs like parsley, rosemary, and thyme contribute essential oils and aromatic complexity that elevate the entire dish. The combination creates a compound butter that serves multiple purposes – basting the steak bites and finishing the loaded potatoes.
The loaded potato filling combines multiple textures and flavors for optimal comfort food appeal. Sour cream adds tangy richness that balances the heavy elements while contributing creamy texture. Pepper jack cheese provides both melting properties and subtle heat that complements the steak perfectly. Fresh chives add mild onion flavor and bright color that enhances visual appeal. The mixture creates a cohesive filling that holds together while providing flavor contrast to the rich steak bites. The potato flesh acts as a neutral canvas that allows all the flavors to shine without competition.
Essential Tips and Variations for Perfect Loaded Steak Potatoes
Several key techniques ensure your grilled steak bite loaded potatoes turn out perfectly every time with steakhouse-quality results. Choose uniform-sized russet potatoes for even cooking and consistent presentation. Scrub potatoes thoroughly and pierce multiple times to prevent bursting during grilling. The olive oil and salt coating creates better texture and flavor on the potato skin. For time efficiency, partially cook potatoes in the microwave for 5-6 minutes before finishing on the grill. Use a reliable meat thermometer to check steak doneness – aim for 125-130°F internal temperature for medium-rare steak bites.
For variations, try different steak cuts like ribeye or strip steak for varying flavors and textures. Substitute different cheeses like sharp cheddar or smoked gouda for unique flavor profiles. Add diced jalapeños or hot sauce to the potato filling for extra heat. Consider adding crispy bacon bits for additional richness and texture. These loaded potatoes pair excellently with grilled asparagus, Caesar salad, or roasted vegetables. The garlic herb butter recipe makes extra, which can be used on other grilled meats or vegetables. Store leftover components separately and reheat gently to maintain optimal textures.
Ingredients
For the Grilled Potatoes:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Heavy-duty aluminum foil
The Loaded Filling:
- ¾ cup sour cream
- 1 cup pepper jack cheese, shredded
- ¼ cup fresh chives, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Filet Mignon Steak Bites:
- 1 lb filet mignon medallions, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon steak seasoning (SPG or Montreal)
Garlic Herb Butter:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon fresh rosemary, chopped
- ½ teaspoon fresh thyme leaves
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Prepare and Grill the Potatoes
Preheat your grill to medium-high heat (400-425°F) and set up for indirect cooking. Scrub the russet potatoes thoroughly under cold running water to remove all dirt and debris. Pat completely dry with paper towels. Using a fork, pierce each potato 8-10 times all over to prevent bursting during cooking.
Rub each potato with olive oil, ensuring complete coverage, then season generously with kosher salt, rubbing it into the skin. Wrap each potato individually in heavy-duty aluminum foil, creating a tight seal. Place wrapped potatoes on the cooler side of the grill for indirect cooking. Grill for 45-60 minutes, rotating every 15 minutes for even cooking. Test doneness by gently squeezing through the foil – they should give slightly when fully cooked. Remove from grill and let rest while preparing other components.
Step 2: Make the Garlic Herb Butter
In a small saucepan, melt the unsalted butter over medium-low heat, watching carefully to prevent browning. Once melted, add the minced garlic and cook for 30-60 seconds, stirring constantly, just until fragrant but not browned. Remove from heat immediately to prevent burning. Stir in the chopped fresh parsley, rosemary, thyme, and a pinch of kosher salt. Mix well to distribute herbs evenly throughout the butter.
The mixture should be aromatic and well-combined. Set aside at room temperature to keep liquid for easy drizzling. This garlic herb butter will be used both for the steak bites and as a finishing sauce for the loaded potatoes. The recipe makes enough for generous use on both components.
Step 3: Prepare and Sear the Steak Bites
Cut the filet mignon medallions into uniform 1-inch cubes for even cooking and elegant presentation. Pat the steak cubes completely dry with paper towels to ensure proper searing. In a large bowl, toss the steak bites with olive oil, kosher salt, black pepper, and optional steak seasoning until evenly coated. Place a cast iron skillet directly on the grill over high heat and let it preheat for 3-4 minutes until smoking hot.
Add the seasoned steak bites to the hot skillet in a single layer, being careful not to overcrowd. Sear for 2-3 minutes on the first side without moving them, allowing a beautiful crust to develop. Flip and sear for another 1-2 minutes for medium-rare doneness (125-130°F internal temperature). Remove from heat and immediately drizzle with 1 tablespoon of the prepared garlic herb butter. Toss gently to coat and set aside.
Step 4: Prepare the Potatoes and Filling
Carefully unwrap the grilled potatoes from the foil, being mindful of hot steam. Using a sharp knife, slice each potato lengthwise down the center, cutting about ¾ of the way through to create a deep opening without cutting completely in half.
Gently squeeze the ends of each potato to open the cut and create a pocket for the filling. The potato flesh should be fluffy and steaming hot. In a small bowl, mix together the sour cream, shredded pepper jack cheese, chopped chives, kosher salt, and black pepper until well combined. This mixture will be spooned directly into the potato openings rather than mixed with the potato flesh. Season the exposed potato flesh lightly with additional salt and pepper for extra flavor.
Step 5: Fill and Top the Potatoes
Place the cut-open potatoes on a serving platter or individual plates. Spoon the prepared sour cream and cheese mixture generously into the opening of each potato, allowing it to nestle into the fluffy potato flesh. The creamy mixture should fill the gap created by the cut and mound slightly above the potato surface.
Top each filled potato generously with the seared steak bites, distributing them evenly and allowing them to rest both in the opening and on top of the creamy filling. The steak should be prominently displayed and easily accessible for eating. Drizzle the remaining garlic herb butter generously over both the steak bites and the creamy filling, ensuring each portion gets adequate coverage.
Step 6: Garnish and Serve Immediately
Garnish each loaded potato with additional chopped fresh chives for color and extra flavor. Serve immediately while the potatoes are hot, the cheese is melted, and the steak bites are still warm. Provide steak knives and forks for easy eating, as guests can cut into the potato and enjoy bites that include the fluffy potato flesh, creamy filling, and tender steak together.
The combination of hot potato, melted cheese mixture, and perfectly seared steak creates an incredibly satisfying dining experience. Any leftover components can be stored separately in the refrigerator and gently reheated, though these are best enjoyed fresh and hot. The garlic herb butter can be made ahead and gently rewarmed before serving.
Grilled Steak Bite Loaded Baked Potatoes with Garlic Herb Butter
Ingredients
- – 4 large russet potatoes
- – 2 tablespoons olive oil
- – 2 teaspoons kosher salt
- – ¾ cup sour cream
- – 1 cup pepper jack cheese shredded
- – ¼ cup fresh chives finely chopped
- – ½ teaspoon kosher salt for filling
- – ¼ teaspoon black pepper
- – 1 lb filet mignon medallions cut into 1-inch cubes
- – 1 tablespoon olive oil for steak
- – 1 teaspoon kosher salt for steak
- – ½ teaspoon black pepper for steak
- – 1 teaspoon steak seasoning optional
- – 4 tablespoons unsalted butter
- – 2 garlic cloves minced
- – 1 tablespoon fresh parsley chopped
- – ½ teaspoon fresh rosemary chopped
- – ½ teaspoon fresh thyme leaves
- – Pinch of kosher salt for butter
Instructions
- Preheat grill to medium-high heat (400-425°F). Scrub potatoes, pierce with fork, rub with oil and salt. Wrap in foil and grill 45-60 minutes until tender.
- Make garlic herb butter by melting butter, adding garlic for 30 seconds, then stirring in herbs and salt. Set aside.
- Season steak cubes with oil, salt, pepper, and steak seasoning. Sear in hot cast iron skillet on grill 2-3 minutes per side until medium-rare. Drizzle with 1 tbsp herb butter.
- Cut grilled potatoes lengthwise ¾ through, squeeze ends to open. Mix sour cream, cheese, chives, salt, and pepper in bowl.
- Fill potato openings with sour cream mixture, top with steak bites, and drizzle with remaining garlic herb butter.
- Garnish with extra chives and serve immediately while hot.
Notes
– Don’t overcook steak bites – they continue cooking from residual heat
– Can partially microwave potatoes 5-6 minutes before grilling to save time
– Filet mignon can be substituted with ribeye or strip steak if preferred
Conclusion
These grilled steak bite loaded baked potatoes with garlic herb butter represent the perfect fusion of comfort food and steakhouse elegance that creates an unforgettable dining experience. The combination of perfectly grilled potatoes, premium filet mignon, and aromatic herb butter delivers restaurant-quality results that rival the best steakhouses. Whether you’re serving these alongside other grilled favorites for a complete BBQ feast or featuring them as the centerpiece of a special dinner, these loaded potatoes are guaranteed to impress.
That incredible garlic herb butter is so versatile, you’ll want to make extra for other grilled meats or use it as a finishing touch for vegetables. The beauty of this recipe lies in its ability to transform simple ingredients into something extraordinary through proper grilling techniques and quality components. Fire up your grill, prepare those premium ingredients, and get ready to create one of the most impressive and delicious comfort food dishes you’ve ever made!
Want more recipes like these? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.
ITEMS USED IN THIS RECIPE
Hasty Bake Charcoal Grill and Smoker
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