Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Coat russet potatoes in olive oil and sprinkle generously with sea salt. Bake for 50-60 minutes until skins are golden and fork tender.

Trim excess fat from steak and chop into 2-inch pieces. Combine with avocado oil and Cajun seasoning in a mixing bowl and let sit.

Heat a cast iron skillet over high heat and add the seasoned steak bites in a single layer. Sear undisturbed for 2 minutes until a golden crust forms. Flip and cook for an additional minute.

Reduce heat to medium, add minced garlic and butter, and sauté for about 30 seconds until aromatic. This adds depth to the flavor.

Transfer steak bites to a bowl. In the same skillet, melt another tablespoon of butter, add more minced garlic and whisk in heavy cream. Simmer for 2-3 minutes until sauce thickens. Stir in parmesan, parsley, lemon juice, and red pepper flakes.

Once baked potatoes are ready, tap each one to loosen insides and fluff with a fork. Add a pat of butter inside each potato.

Spoon steak into each potato and drizzle with creamy parmesan sauce. Garnish with parsley and serve hot.