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Ribeye Steak with baked loaded potato

Ribeye Steak with Loaded Baked Potato

A juicy, pan-seared ribeye steak served with a fluffy loaded baked potato topped with creamy, cheesy goodness. This high-protein meal is rich, satisfying, and perfect for a balanced dinner that feels indulgent while still supporting fitness and weight goals.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2
Course: dinner, high protien recipe, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • piece Ribeye steak 200–300 g
  • tbsp Olive oil
  • 1 tbsp Butter
  • Salt Salt To taste
  • Black pepper To taste
  • large Potato
  • 2 tbsp Greek yogurt Or sour cream
  • 2 tbsp Shredded cheese
  • 1 tbsp Bacon bits Cooked
  • 1 tbsp Chives Chopped
  • Salt To taste
  • Black pepper To taste

Equipment

  • Knife
  • Cutting board
  • Baking tray or oven rack
  • Large oven (or air fryer)
  • Non-stick pan or cast iron skillet
  • Tongs
  • Spoon (for basting)
  • Mixing bowl (optional for toppings)

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Wash and poke holes in the potato, then rub with oil and salt.
  3. Bake for 40–45 minutes until soft inside.
  4. Season the steak with salt and pepper.
  5. Heat oil in a pan and sear steak 3–4 minutes per side.
  6. Add butter and baste for extra flavor.
  7. Remove and rest steak for 5–7 minutes.
  8. Cut open baked potato and add toppings.
  9. Slice steak and serve with loaded potato.

Notes

  • Protein: ~60–90 g
  • Fat: ~35–45 g
  • Carbohydrates: ~40–50 g
Notes
  • Let steak rest before slicing for juiciness
  • Use Greek yogurt for a lighter option
  • Don’t skip seasoning the potato skin
  • Cook steak on high heat for best crust
  • Adjust toppings based on calorie goals