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

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.

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.

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.

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.

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.

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.

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.

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