Delicious steak and potatoes is the perfect recipe for date night in. The twice bake potatoes alone are enough to impress the socks off your loved one.
If you’re one of many, many people who prefer to stay in on date night (or Valentine’s day), you need a killer recipe that is sure to wow your significant other. Enter: Steak and potatoes for two. Juicy steak basted with garlic and thyme butter served with the most insanely delicious, cheesy twice baked potatoes you’ve ever tasted.
To be honest, you can give me a tray of the twice baked potatoes by themselves and I’d swoon but served with the steak they make the most delicious, treat meal.
What steak is best to pan fry?
How to make twice baked potatoes
Bake whole potatoes until a sharp knife can easily be inserted. Halve the baked potatoes and carefully scoop out the flesh. Drizzle the skins with a little olive oil and bake for 10 minutes to crisp up. Mash the cooked potato flesh with cream cheese, grated cheddar cheese, chopped chives and a generous seasoning of salt and pepper. Spoon the filling back into the crisp potato skins then top with grated cheese and bake for 10-15 minutes until golden and bubbling.
What goes with steak and potatoes
- Easy side salad with lemon dressing
- Easy marinated cucumber salad
- Farmers market salad with buffalo mozzarella
- Marinated zucchini salad with goat’s cheese and pine nuts
Steak and potatoes for two
For the twice baked potatoes
- 2 large potatoes
- 2 tbsp cream cheese
- 1 cup grated cheddar cheese + more for topping
- 2 tbsp chopped chives
- salt and pepper to taste
For the garlic thyme butter steak
- 400 g sirloin steak, on the bone (Rib-eye, fillet or rump can be substituted)
- 2 tbsp butter
- 4 garlic cloves
- 2 sprigs fresh thyme
- juice of ½ lemon
- salt and pepper to taste
- For the twice baked potatoes: Pre-heat the oven to 180°C/350ºF. Place the potatoes on a baking sheet then bake until a sharp knife can easily be inserted (approximately 30-45 minutes.)
- Remove from the oven and halve the baked potatoes. Carefully scoop out the flesh. Drizzle the potato skins with a few teaspoons of olive oil then place back in the oven and allow to bake for 10-15 minutes until crisp.
- Mash the cooked potato with cream cheese, grated cheese and chives and season to taste. Spoon the filling back into the potato skins and top with more grated cheese. Place back in the oven to bake for another 10-15 minutes or until golden and bubbling.
- To cook the steak, heat a cast-iron pan over high heat.
- Season the steak generously with salt then place in the pan to sear for 2 minutes per side, depending on thickness and required doneness.
- Add butter to the pan along with thyme and garlic then baste the steak with the flavored butter for another 1-2 minutes or until steak is cooked to your preference. Keep in mind that the steak will continue cooking while it's resting so it's a good idea to remove it from the pan just before done to your preference. For a rare steak, remove it from the pan when the internal temperature reads 55ºC/130ºF on a meat thermometer, for medium rare remove when it's at 60ºC/135ºF.
- Remove the steak from the pan and allow to rest for 5-10 minutes before carving and serving with the twice baked potatoes.
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