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Prepare the Potatoes:
Preheat oven to 425°F (220°C) and line a baking pan with parchment paper.
Rub potatoes with olive oil and sprinkle all sides with sea salt. Place on the prepared pan without poking any holes in them. Bake for 50-60 minutes or until tender when pierced with a fork.
Cook the Steak Bites:
While the potatoes bake, trim the steak of any excess fat or silver skin and cut into 2-inch pieces.
Drizzle the steak bites with 2 tablespoons of avocado oil. Coat liberally with cajun seasoning.
Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Cook steak pieces undisturbed for about 2 minutes until they have a golden color. Flip and cook for another minute. Reduce heat to low and cook for an additional minute.
Push the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the skillet. Sauté until fragrant, then toss the steak in the garlic butter to coat on all sides. Cook for another minute.
Remove steak and place it in a bowl, tented with foil to keep moist.
Make the Parmesan Cream Sauce:
In the same pan with the residual butter and garlic, add 2 more tablespoons of butter and the remaining 1 tablespoon of garlic. Sauté until fragrant.
Slowly whisk in the heavy cream and bring to a simmer. Allow it to reduce for 3-5 minutes.
Add red pepper flakes and parmesan cheese. Whisk until the sauce thickens. Taste and adjust salt and pepper as needed. Remove from heat and add parsley and the juice of two lemon wedges.
Finish & Assemble:
Once the potatoes are done, lift and drop each potato from about 12 inches off the pan to loosen the inside and make them fluffy. Cut the potatoes down the center and use a fork to fluff the inside, spreading the remaining butter.
Spoon the steak evenly among the four potatoes. Drizzle the parmesan cream sauce over the top of each potato and serve hot!
