Step-by-step instructions
Prepare the Steaks: Let your steaks rest at room temperature for about 30 minutes. Season generously with Chef Bae Seasoning, black pepper, and garlic powder on both sides.
Sear the Steaks: Heat oil in a heavy skillet or grill pan over medium-high heat. Once hot, add the steaks and sear them for 3–4 minutes on each side, depending on thickness, until a nice crust forms.
Add Flavor: Lower the heat, then add butter and minced garlic to the pan. Spoon the garlic-infused butter over the steaks for an additional 1–2 minutes for that extra flavor burst.
Rest the Steaks: Remove the steaks from the heat and let them rest for about 5 minutes. Drizzle with pan juices before slicing.
Prepare the Potatoes: Cut the baked potatoes in half, gently scoop out some flesh (keeping enough for structure), and brush the skins with olive oil. Season with Chef Bae Seasoning and a sprinkle of paprika. Bake at 425°F for 10–12 minutes until crispy.
Stuff the Potatoes: Fill the crispy potato skins with cheese and crumbled bacon. Pop them back in the oven until the cheese melts. Finish with chopped chives.
Cook the Green Beans: Steam or blanch the green beans until they’re tender-crisp. In a skillet, melt butter over medium heat, then toss in the green beans along with Chef Bae Seasoning, garlic powder, and pepper until well coated.
How to serve
Elevate your dining experience by presenting the succulent steaks as your main attraction, accompanied by the stuffed potato halves scattered around. For an added dash of color, arrange the vibrant green beans along the side. You could also consider drizzling some sour cream on the potatoes and garnishing with fresh herbs for a pop of freshness. Pairing this meal with a simple side salad can also balance the richness, creating a fabulous Sunday dinner spread.
Keeping leftovers fresh
To extend the life of your delicious leftovers, store them in airtight containers. Both the steak and potatoes can be kept in the fridge for 3-4 days. When reheating, make sure to bring the steak back to a warm temperature gently to avoid drying it out. To reheat, use an oven set to a low temperature or a skillet on low heat, adding a little butter or broth to maintain moisture. For the green beans, a quick sauté can revive their flavor and texture.
Pro Chef Tips
- Letting the meat rest: This step is often overlooked but crucial. Resting helps redistribute the juices within the meat for a juicy bite.
- Baked potato skins: The key to crispy skins is drying them out well before adding oil and seasoning.
- Don’t rush the green beans: A quick steam or blanch can retain their bright color and crispiness, enhancing the dish’s overall appeal.
Creative twists
While this recipe is heavenly as is, feel free to mix things up! Swap the ribeye for chicken breasts or even a plant-based protein like portobello mushrooms for a vegetarian spin. You could also experiment with different cheeses in the baked potatoes, perhaps adding a spicy pepper jack for a zing. Lastly, why not sprinkle some fresh herbs into the green beans or serve with a honey glaze for a gourmet flair?
FAQs
What is the best way to determine when the steaks are done?
Using a meat thermometer, aim for an internal temperature of 130°F for medium-rare, which is often sought after with ribeye or strip steaks.
Can I make this meal ahead of time?
While the steaks are best cooked fresh, you can prepare the potatoes and green beans ahead. Just follow the storage advice mentioned above.
How do I handle leftovers safely?
Store any remaining food in airtight containers in the fridge and consume them within 3-4 days to ensure freshness and safety. When reheating, always heat to 165°F for safe consumption.
