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

By Matty Matheson · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Bake the potatoes on a sheet tray until fork tender, 45–60 minutes. Let them cool slightly.
3. In a small pot over medium heat, cook the diced bacon with 2 tablespoons of water, stirring often, until crispy and deeply golden. Transfer to a paper towel-lined bowl with a slotted spoon.
4. Once the potatoes are easy to handle, halve them. Scoop out 90% of the flesh into a stand mixer bowl and set the skins back on the sheet tray. Repeat with all the potatoes.
5. Add the butter to the potato flesh and mash or whisk it in. Taste and season with salt.
6. Spoon the buttery potato back into the skins.
7. Return the potatoes to the oven and bake until the filling tops are golden brown, about 20 minutes. Meanwhile, make the steak.
8. Preheat a large rondeau or cast iron skillet over medium heat and season the steaks generously with salt. Melt 2 sticks of butter in the pan until it sizzles, then add the steaks.
9. Sear for 5–6 minutes until the underside turns golden, then flip the steaks, add the remaining butter, the herbs and the split garlic.
10. Baste the steaks with the melted butter using a large spoon. Remove them once they reach 125°F and rest on a rack-lined sheet tray for at least 10 minutes before slicing.

Summarized from Matty Matheson's video. Watch it for the details.

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