Steak and Twice Baked Potatoes
2 steaks of choosing Steak seasoning of choice 2 Tbsps. unsalted butter, softened to room temperature 1 cloves garlic, minced 1 sprig fresh thyme, leaves removed, stem discarded 1 large baking potato 2-4 Tbsps. unsalted butter, to taste ¼ cup sour cream ¼ cup shredded Mexican blend cheese, more or less to taste ¼ cup heavy cream Salt and pepper and garlic powder, to taste Thoroughly clean potato and pierce each side with a fork 3-5 times. Microwave 5 minutes at a time until cooked through and soft, flipping potato each time. Allow to cool enough to handle potato. Preheat oven to 350°F. Place 2-4 tablespoons butter in small bowl. Cut potato in half lengthwise. Scrape out potato insides into bowl leaving small rim of potato intact for support. Lay hollowed out potato skins on baking sheet covered with parchment paper. Mash butter into potato in bowl. When butter is completely melted add sour cream, shredded cheese, milk and season with salt and pepper. Mash until completely blended together. Add mixture back to potato skins. If desired, top with more cheese. Bake in oven 15-20 minutes or until cheese is melted and potato is heated through. In small bowl, mix two tablespoons butter with minced garlic and thyme. Heat skillet over medium high heat 2-3 minutes or until lightly smoking. Season both sides of steak to taste. Place steak on hot skillet. Cook 3 minutes on each side for medium rare, 4-5 minutes for medium, 6-7 minutes for welldone depending on your own preferences. Allow steak to rest 5 minutes. Top with garlic butter mixture and serve with hot potato. Pair it with a salad and a dinner roll for a nice, complete meal.