Garlic Butter Steak & Loaded Potato

• Beef steak(800 g)
• Potato(4)
• Bacon(120 g)
• Cheddar cheese(160 g)
• Sour cream(120 g)
• Chives(15 g)
• Butter(50 g)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Arugula(80 g)
• Lemon(1)
• Dijon Mustard(1 tbsp)

Method

1. 1

   Heat the oven to 220°C. Scrub the {Potato}, prick them all over, then rub with {Olive oil}, {Salt}, and a little of the {Black pepper}.

   ~5 min

2. 2

   Bake the {Potato} directly on the oven rack for 25 minutes, until tender when pierced. Spread the {Bacon} on a tray and add it to the oven for the last 12 minutes, until crisp.

   ~25 min

3. 3

   Meanwhile, finely chop the {Garlic} and {Chives}, grate the {Cheddar cheese}, and toss the {Arugula} with the juice of half the {Lemon} and the {Dijon Mustard}.

   ~8 min

4. 4

   Pat the {Beef steak} dry and season all over with the remaining {Black pepper} and a generous pinch of the {Salt}. Heat a large pan over high heat with a little {Olive oil}, then cook the steaks for 3-4 minutes per side for medium-rare, or until your preferred doneness.

   ~8 min

5. 5

   Lower the heat and add the {Butter} and {Garlic} to the pan. Baste the {Beef steak} for 1 minute until glossy and lightly golden at the edges, then transfer to a board to rest for 5 minutes.

   ~6 min

6. 6

   Split the baked {Potato} and fluff the centers. Top with the {Cheddar cheese}, {Sour cream}, crisp {Bacon}, and most of the {Chives}. Serve each plate with a rested {Beef steak}, the dressed {Arugula}, and the remaining {Chives} scattered over the top.

   ~2 min