Ready to knock dinner out of the park? My recipe for steak and baked potato with umami Parmesan butter is where it’s at. Juicy red meat, perfectly baked potatoes, and butter so rich and savory, it’s like a flavor explosion in your mouth.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Dinner Recipes
Alright, let’s talk about this dish. You’ve got juicy steak, pan-fried with garlic and rosemary, and baked potatoes that are fluffy on the inside with crispy skin. But the real star? That umami Parmesan butter! It’s got roasted garlic, Parmesan, soy sauce, Worcestershire sauce, and fish sauce—trust me, you won’t taste the fish sauce, but you’ll love the flavour.
This recipe is a hit every single time I make it, and it always gets rave reviews. If you’re looking to impress, this is your go-to.
👩🍳 You might like these beef recipes: my steak and mushroom sauce, spiced carne picada, comforting beef and mushroom stew, Tex Mex ground beef casserole, or Crying Tiger salad (perfect for summer).
What You’ll Need
Here is what you’ll need for these baked potatoes with steak and umami butter recipe. Find the full measurements in the recipe card below.
- For the steaks: I usually buy two large steaks (rump, ribeye, NY strip or sirloin) to feed 4 people, or you can also use 4 smaller steaks. Plus, some salt, pepper, olive oil and butter for frying, garlic, and rosemary. I pan-fry the steaks, but you could grill them. Learn about NY strip vs ribeye here.
- For the baked potatoes: I used 4 large Sebago potatoes so each person gets a whole spud to themselves. A little salt for seasoning. Swap Sebago potatoes for Russets or Yukon golds but adjust for size difference. Whole sweet potatoes are also delicious in this meal.
- For the umami butter: salted butter (you could use ghee for a slightly nuttier flavour that is also almost lactose-free), garlic (whole cloves which are roasted), fish sauce, soy sauce and Worcestershire sauce, and Parmesan cheese. Fish sauce can be swapped with 1-2 salted anchovies or you can add a little bit of regular salt.
How To Make Steak And Baked Potatoes With Umami Butter
Find the full recipe and nutritional information below. Here are some handy step-by-step photos how to make this steak and baked potato recipe.
- Bake the potatoes: Preheat oven to 200°C / 400°F. Scrub and pierce potatoes. Sprinkle with salt, if you wish. Bake directly on the oven rack for 50-60 minutes.
- Make umami butter: Roast garlic for 15 minutes (I do this at the same time as baked potatoes). Blend roasted garlic, butter, fish sauce, soy sauce, Worcestershire sauce, and grated Parmesan until smooth.
- Cook the steaks: Season steaks with salt. Heat olive oil and butter in a skillet. Cook steaks in olive oil and butter for 3.5-4 minutes per side with garlic and rosemary. Rest steaks, then slice.
- Assemble: Slice the top potatoes, and add umami butter. Serve steaks and potatoes with extra umami butter.
Watch The Video
Recipe Tips
- Make ahead: The umami butter can be made ahead of time. The baked potatoes can also be done prior and then reheat in the oven for 10-15 minutes. This would make it a faster dinner on weeknights.
- Variations: Swap the steak for chicken breasts or portobello mushrooms for a veggie option.
- Flavor Boost: Add a splash of red wine to the steak pan (after removing the pan) for a quick pan sauce.
- Not a fan of baked potatoes? Make mashed potatoes with the same umami butter or roast potatoes and melt umami butter on the steak instead.
Storage Tips & Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep everything juicy. I love using up any leftovers the next morning for a steak, potato, and eggs breakfast situation.
Leftover umami butter will keep for a couple of weeks. Use it in any dish that requires butter: scrambled eggs, spread on sourdough with some sliced fresh radishes, mashed potatoes, tossed through pasta, and extra Parmesan on top.
Serving Suggestions
Serve steak and baked potato with a simple side salad, my radish salad with peas and avocado, steamed asparagus or lemon garlic asparagus, or broccoli to balance out the richness. You can also drizzle a bit more of the umami butter over some roasted veggies for an extra flavor punch.
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Ingredients
For the steaks:
- 2 large steaks such as rump or sirloin, about 8 oz / 250 grams each
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs rosemary
- 2 cloves garlic
- ½ teaspoon pepper
For the baked potatoes:
- 4 large Sebago potatoes about 220-250 grams / 7-8 oz each, brushed clean and dried, see notes
- A few pinches of salt optional
Umami Parmesan butter:
- 3.5 oz butter cubed, softened to room temperature, 100 grams
- 2 cloves garlic large cloves or use 4 medium cloves
- 2 teaspoons fish sauce see notes
- 1 tablespoon soy sauce or Tamari for gluten-free
- 1 tablespoon Worcestershire sauce
- ½ cup grated Parmesan cheese
Instructions
- Bake the Potatoes: Preheat oven to 200°C / 400°F. Scrub and dry the potatoes. Pierce with a fork in about 6 places.
- Bake directly on the oven rack for 50-60 minutes until tender. You can sprinkle the top of potatoes with some salt, if you wish.
- Make Umami Butter: While baking potatoes, add 2-4 garlic cloves (in their shells) to the oven on a small tray or parchment paper. Roast for 15 minutes or until soft. Squeeze the roasted garlic into a blender or food processor. Add softened butter, fish sauce, soy sauce, and Worcestershire sauce. Blend until smooth. Set aside or store in the fridge if making ahead.
- Cook the Steaks: Take steaks out of the fridge 10-15 minutes before cooking. Season with salt. Preheat a skillet over medium-high heat. Add olive oil and butter. Cook steaks for 3.5-4 minutes on each side for medium. Add garlic cloves and rosemary sprigs to the pan, basting the steaks with the rosemary garlic butter. Remove steaks to a cutting board and let rest for a minute.
- Assemble: Slice the steaks and return them to the skillet, pouring any juices from the cutting board back over the steak. Remove potatoes from the oven, cut a deep cross on top, and gently squeeze to open. Add a dollop of umami butter to each potato and on top of the hot steak slices.
- Serve remaining butter on the table for extras.
Video
Notes
- Serving size: 1 baked potato, 200 grams steak, 1 tbsp umami butter.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep everything juicy. I love using up any leftovers the next morning for a steak, potato, and egg breakfast situation.
- Leftover umami butter will keep for a couple of weeks. Use it in any dish that requires butter: scrambled eggs, spread on sourdough with some sliced fresh radishes, mashed potatoes, tossed through pasta, and extra Parmesan on top.
- Make ahead: The umami butter can be made ahead of time. The baked potatoes can also be done prior and then reheated in the oven for 10-15 minutes. This would make it a faster dinner on weeknights.
- I used 4 large Sebago potatoes so each person gets a whole spud to themselves. Swap Sebago potatoes for Russets or Yukon golds but adjust for size difference. Whole sweet potatoes are also delicious in this meal.
- You can use ghee instead of butter for a slightly nuttier flavor that is also almost lactose-free.
- Fish sauce can be swapped with 1-2 salted anchovies or you can add a little bit of regular salt.
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