Ingredients:

Steak and Parmesan Cream Sauce:
2 lbs steak (filet, ribeye, sirloin, etc.)
4-5 tablespoons avocado oil (for a higher smoke point)
5 tablespoons butter, divided
10 cloves garlic, minced and divided
1.5 cups heavy cream
2 green onions, diced (green and white parts)
1 teaspoon red pepper flakes (less if desired)
2/3 cup parmesan (grated/shredded/shaved)

Cheesy Mashed Potatoes:
4 lbs russet potatoes
1 cup half and half, warmed
6 tablespoons salted butter, melted
3/4 cup Monterey Jack cheese (shredded; mozzarella or pepper jack can also be used)
1 teaspoon garlic powder
3/4 teaspoon salt
Pepper to taste (about 1/2 teaspoon)

Homemade Blackened Seasoning:
2 tablespoons smoked paprika (or regular paprika)
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Instructions:

Prep the Ingredients:
Prepare the Steak: Cut the steak into 2-3″ pieces. Rub evenly with avocado oil and season well on all sides with the homemade blackened seasoning. Let the steak sit for 10-15 minutes at room temperature to remove the chill while preparing the potatoes.
Prepare the Potatoes: Peel and quarter the potatoes. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain, then put them in a pot of salted water and boil until fork-tender.
Cook Steak and Potatoes:
Cook the Steak: Heat 2-3 tablespoons of avocado oil in a large skillet over medium-high heat. Add the steak pieces to the hot skillet (cook in batches to avoid overcrowding). Cook undisturbed for about 2 minutes until they achieve a good golden color. Flip just once and cook for another minute, then reduce heat to low and cook for 1 more minute. Remove steak and place in a bowl.
Add Garlic Butter: In the same pan, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant. Toss the steak in the garlic butter to coat on all sides, cooking for another minute. Remove steak and tent with foil to keep moist.
Make the Cream Sauce & Serve:
Prepare the Parmesan Cream Sauce: In the same pan with the residual butter and garlic, add 2 more tablespoons of butter and the remaining minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
Prepare the Cheesy Mashed Potatoes: Drain the boiled potatoes. Add the melted butter and warmed half and half, mashing until smooth. Mix in the cheese, garlic powder, salt, and pepper until well combined.
Finish the Sauce: Into the sauce, add the red pepper flakes, scallions, and parmesan cheese. Whisk until the sauce thickens. Taste and adjust salt and pepper as needed.
Serve: Plate the steak over the cheesy mashed potatoes and generously spoon over the parmesan cream sauce. Enjoy!