Preheat the oven to 400°F. Scrub the potatoes to remove dirt, rinse, and dry thoroughly. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle the potatoes lightly with olive oil and generously sprinkle each with kosher salt. Bake for 55-65 minutes until fork tender.

When the potatoes are almost finished baking, cut the steak into ½-inch pieces and sprinkle generously with kosher salt and black pepper.

Heat a heavy flat-bottomed stainless skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat the pan. Add half of the meat, cooking for 1 minute before flipping and cooking for another minute. Transfer to a plate and repeat with remaining meat.

Tent the cooked steak bites with foil. Add the remaining tablespoon of butter to the hot skillet, scraping up any pan drippings. Pour the drippings over the steak bites.

When the potatoes are finished, remove from the oven and slice down the center. Fluff the inside with a fork, top with steak, and add additional toppings of choice.