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

Rub the potatoes with olive oil, then sprinkle all sides with sea salt. Place them on the prepared pan and bake for about 50-60 minutes until tender.

Trim any excess fat from the steak and chop it into 2-inch pieces. Drizzle the steak bites with 2 tablespoons of avocado oil.

Coat the steak with cajun seasoning. In a skillet, heat 2 tablespoons of avocado oil over medium-high heat.

Cook the steak undisturbed for about 2 minutes until golden brown, then flip and cook for an additional minute. Lower the heat and let it cook for another minute.

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

Remove the steak and place it in a bowl, tented with foil to keep it moist while you finish.

Add 2 more tablespoons of butter and the remaining garlic to the same pan. Sauté until fragrant.

Whisk in the heavy cream slowly and bring to a gentle simmer. Allow it to reduce for 3-5 minutes.

Stir in red pepper flakes and parmesan cheese, whisking until the sauce thickens. Off the heat, add fresh parsley and lemon juice.

Lift and drop each potato from about 12 inches above the pan to loosen the insides. Cut the potatoes down the center and fluff the insides with a fork, spreading with the remaining butter.

Spoon in the steak, dividing it among the potatoes. Drizzle the creamy parmesan sauce over the top and serve immediately.