Instructions

1. 1

   Preheat your oven to 425°F and line a baking pan with parchment paper.

2. 2

   Rub the cleaned and dried russet potatoes with olive oil, then generously sprinkle all sides with sea salt. Place the potatoes on the prepared baking pan and bake for 50-60 minutes, or until fork-tender.

3. 3

   While the potatoes are baking, trim any excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoon of avocado oil and coat with Cajun seasoning.

4. 4

   Heat the remaining 2 tablespoon of avocado oil in a cast-iron skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes, then flip and cook for an additional minute. Reduce heat to low and cook for one more minute.

5. 5

   Move the steak to one side of the pan and add 2 tablespoon of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the steak in the garlic butter.

6. 6

   In the same skillet, add the remaining 2 tablespoon of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then whisk in the heavy cream. Bring to a simmer and reduce for 3-5 minutes.

7. 7

   Stir in the grated parmesan cheese, red pepper flakes, and a pinch of salt and pepper to taste. Finish by stirring in fresh parsley and lemon juice.

8. 8

   Lightly drop each baked potato to loosen the interior, then cut a slit down the center and fluff with a fork. Spread softened butter inside each potato.

9. 9

   Divide cooked steak bites among the potatoes and spoon creamy parmesan sauce over the top. Serve immediately, garnished with additional fresh parsley if desired.