Ingredients
4 large baking potatoes2 boneless beef ribeye steaks (6 ounces each)1/2 teaspoon kosher salt1/2 teaspoon pepper1 tablespoon olive oil2 tablespoons butter, meltedToppings: Fresh arugula, blue cheese salad dressing, sour cream and crumbled blue cheese
Preparation
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.
Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat.
With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.
