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 sprinkle with sea salt. Place them on the baking pan and bake for 50-60 minutes, until fork-tender.

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

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

Move the steak to one side of the pan. Add 2 tablespoons 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 tablespoons 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. Then, add fresh parsley and lemon juice.

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

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