Ingredients:

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasoning (low sodium is ideal, adjust salt accordingly)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

Instructions:

1. Bake the Potatoes:

Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan.
Bake for about 50-60 minutes, or until tender when pierced with a fork.
2. Prepare the Steak:

Trim excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat liberally with cajun seasoning.
3. Cook the Steak:

Heat 2 tablespoons of avocado oil in a cast iron or regular skillet over medium-high heat.
Add the steak pieces and cook undisturbed for about 2 minutes, or until golden brown. Flip and cook for an additional minute.
Reduce heat to low and cook for another minute.
Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic to the other side. Sauté until fragrant.
Toss the steak in the garlic butter and cook for another minute. Remove the steak from the pan and tent with foil to keep warm.
4. Make the Parmesan Cream Sauce:

In the same pan, add 2 more tablespoons of butter and the remaining 1 tablespoon of garlic. Sauté until fragrant.
Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes.
Add red pepper flakes and parmesan cheese, whisking until the sauce thickens. Adjust salt and pepper as needed.
Off the heat, stir in the parsley and lemon juice.
5. Finish the Potatoes:

Lift and drop each potato from about 12 inches above the pan to fluff the inside.
Cut the potatoes down the center to open. Fluff with a fork and spread with the remaining butter.
6. Serve:

Top each potato with the steak bites and drizzle with Parmesan cream sauce.

Enjoy!