Bake the Potatoes

1. Preheat your oven to 425 °F (≈220 °C) and line a baking sheet with parchment paper.
2. Rub each russet potato all over with olive oil, then sprinkle sea salt on all sides.
3. Place them directly on the lined baking sheet. Do not poke holes in them; the skin helps seal moisture in.
4. Bake for 50–60 minutes, until the potatoes are tender when pierced with a fork.

2. Prepare the Steak Bites

1. While the potatoes bake, trim any excess fat or silver skin from the steak and cut into ~2​‑inch pieces.
2. Drizzle 2 tablespoons of the avocado oil over the steak pieces (avocado oil handles high heat well).
3. Generously coat the steak with Cajun seasoning.
4. Warm a cast‑iron (or heavy) skillet over medium-high heat, then add the remaining 2 tablespoons of avocado oil.
5. Add the steak bites in one even layer, letting them cook undisturbed for about 2 minutes, to get a good sear.
6. Flip each piece once; cook 1 more minute, then reduce heat to low and cook an additional minute.
7. Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sauté briefly until fragrant.
8. Toss steak in the garlic-butter, coating all sides, for another minute or so.
9. Remove steak to a bowl and tent with foil to keep warm and moist.

3. Make the Parmesan Cream Sauce

1. In the same skillet (with residual butter and garlic bits), add 2 more tablespoons butter and the remaining 1 tablespoon garlic. Sauté until fragrant.
2. Slowly whisk in the heavy cream, bringing the mixture to a gentle simmer. Let it reduce for 3–5 minutes until it thickens a bit.
3. Stir in red pepper flakes and Parmesan cheese, whisking until smooth and thickened.
4. Taste and adjust salt and pepper if needed.
5. Off the heat, add the parsley and lemon juice to brighten up the sauce.

4. Finish & Assemble

1. Once the potatoes are done, lift and drop each potato from about 12″ off the baking sheet — this “wacks” the potato to loosen the interior, making it fluffy.
2. Slice open the top of each potato lengthwise and use a fork to fluff the inside. Spread with any remaining butter.
3. Evenly divide the steak bites into the four potatoes, spooning them inside.
4. Generously drizzle the Parmesan cream sauce over each loaded potato. Serve immediately.