Succulent Butter Basted Steak & Baked Potatoes

This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com and follow at https://www.facebook.com/DanishCreamery/, https://www.instagram.com/danishcreamery, https://www.tiktok.com/@danishcreamery TELL ME WHATS BETTER THAN STEAK AND POTATOES! BUTTER MAKES IT BETTER BUTTER MAKES THE WORLD GO ROUND THIS IS A CLASSIC BUTTER BASTED STEAK AND BAKED POTATO PERFECT PAIRING POWER COUPLE RECIPE TO IMPRESS YOURSELF AND YOUR FRIENDS AND YOUR LOVERS! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: For the Steak 2 (2 ½ pound) bone-in steaks 4 sticks Danish Creamery unsalted butter 1 garlic head, split in half 1 bunch thyme 1 bunch rosemary Kosher salt and black pepper, to taste For the Twice Baked Potatoes 4 Russet potatoes 2 sticks unsalted Danish Creamery butter 1 (8 ounce) package sharp cheddar 1 bunch chives ½ pound bacon, diced Kosher salt and black pepper, to taste COOKING METHOD: 1. Preheat the oven to 425°F. 2. Add the potatoes to a sheet tray and bake until fork tender, 45-60 minutes. Remove the potatoes from the oven and let them cool slightly. 3. In a small pot over medium heat, add the diced bacon and 2 tablespoons of water. Cook, stirring frequently, until crispy and deeply golden brown. Using a slotted spoon, transfer to a paper towel lined bowl and set aside. 4. Once the potatoes are easier to handle, cut the potatoes in half. Using a spoon, scrape 90% of the potato out and place in the bowl of a stand mixer. Repeat with all potatoes. Set the potato skins back onto the sheet tray. 5. Add the butter to the potato mixer and use a whisk or a potato masher to incorporate the butter into the potato. Taste and season with salt. 6. Use a large spoon and fill the potatoes back up with the buttery potato mixture. 7. Place the potatoes back into the oven and bake until the top of the filling is golden brown, about 20 minutes. While the potatoes are baking, make the steak. 8. Preheat a large rondeau or cast iron skillet over medium heat. Season the steak generously with salt. Add 2 sticks of butter to the skillet. 9. Once the butter has melted and begins to sizzle, add the steak. Let the steak cook for 5-6 minutes, then once the seared side begins to turn golden brown flip the steaks and add the remaining butter. Add the fresh herbs and split garlic. 10. Using a large spoon, baste the top of the steak with melted butter. Once the steak reaches 125°F, remove it and place it onto a racked sheet tray. Allow it to rest for at least 10 minutes before slicing.