Ingredients:

For the Potatoes:

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
For the Steak Bites:

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons cajun seasonings (low sodium is ideal, adjust salt accordingly)
4 tablespoons avocado oil, divided
6 tablespoons butter, softened
2 tablespoons garlic, minced (about 8-10 cloves)
1 teaspoon freshly cracked pepper
For the Parmesan Cream Sauce:

1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes

Instructions:

Preheat Oven:

Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
Bake Potatoes:

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.
Prepare 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.
Cook Steak:

In a cast iron or regular skillet, heat 2 tablespoons of avocado oil over medium-high heat.
Cook the steak undisturbed for about 2 minutes, or until golden. 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 and tent with foil to keep warm.
Make Parmesan Cream Sauce:

In the same pan, add 2 more tablespoons of butter and the remaining 1 tablespoon 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, whisk until the sauce thickens.
Adjust salt and pepper as needed. Off the heat, stir in parsley and lemon juice.
Finish Potatoes:

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