Step 1: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly under cold running water. Pat them completely dry with paper towels.
Step 2: Pierce each potato several times all over with a fork. Rub each potato with 1 tablespoon of olive oil, then sprinkle generously with 1 teaspoon coarse salt and 1/2 teaspoon black pepper.
Step 3: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and the interiors are tender when squeezed. (Cooking time will vary based on potato size).
Step 4: While potatoes are baking, prepare the steak. Pat the steak dry with paper towels. Season both sides generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 5: Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steak in the hot skillet.
Step 6: Sear the steak for 3-5 minutes per side for medium-rare, or longer for your desired doneness. Use an instant-read thermometer to check internal temperature (130-135°F for medium-rare).
Step 7: Remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes before slicing against the grain into thin strips.
Step 8: Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, slice each potato lengthwise down the middle, being careful not to cut all the way through.
Step 9: Fluff the interior of each potato with a fork. Add 1 tablespoon of softened butter to each potato, letting it melt into the fluffy flesh.
Step 10: Top each potato generously with sliced steak, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions. Serve immediately and enjoy your ultimate comfort food dinner!