Wagyu Ribeye Steak with Loaded Baked Potato

Ingredients

• 1 Russet potato (large, scrubbed clean)
• 2 tsp Olive oil (for coating the potato and steak)
• Kosher salt (to taste)
• 12 oz Wagyu ribeye steak (room temperature)
• Black pepper (to taste)
• 2 tbsp Unsalted butter (divided; for potato and steak basting)
• 2 Garlic cloves (smashed, for basting steak)
• 1 sprig Fresh rosemary (for basting steak)
• 0.25 cup Shredded cheddar cheese (for potato topping)
• 2 tbsp Sour cream (for potato topping)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Scrub the potato clean and pat it dry.

2. 2

   Prick the potato several times with a fork. Rub the skin with a small amount of olive oil and a generous pinch of salt.

3. 3

   Place the potato directly on the oven rack and bake for 50-60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

4. 4

   While the potato finishes, prepare the steak. Pat the Wagyu ribeye dry with paper towels and season both sides generously with salt and black pepper.

5. 5

   Heat a cast iron skillet over high heat until smoking. Add a thin layer of olive oil to the pan.

6. 6

   Place the steak in the hot skillet. Sear for 2-3 minutes without moving it to develop a deep brown crust.

7. 7

   Flip the steak. Add 1 tablespoon of butter, the smashed garlic cloves, and the rosemary sprig to the pan.

8. 8

   As the butter melts and foams, tilt the pan and use a spoon to continuously baste the steak with the flavored butter for another 2-3 minutes for medium-rare.

9. 9

   Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes before slicing.

10. 10

    Remove the baked potato from the oven. Slice it open lengthwise and fluff the inside with a fork.

11. 11

    Add the remaining tablespoon of butter, shredded cheddar cheese, and a dollop of sour cream to the potato.

12. 12

    Slice the rested steak against the grain and serve immediately alongside the loaded baked potato.

Notes

Wagyu beef has a high fat content and cooks faster than standard beef; monitor the internal temperature closely. Resting the steak is crucial to keep the juices inside.

Nutrition per serving

• main
• dinner
• steak
• wagyu
• baked potato
• high-protein
• pan-seared
• baked