1. Preheat your oven to 425°F and line a baking pan with parchment paper. Rub the scrubbed and dried russet potatoes with olive oil, then sprinkle all sides with the sea salt. Place the potatoes on the prepared baking pan and bake for 50-60 minutes, or until they’re fork-tender.

2. While the potatoes are baking, prepare the steak bites. Trim any excess fat and silver skin from the steak, then cut it into 2-inch pieces. Drizzle the steak pieces with 2 tablespoon of avocado oil and coat them evenly with the cajun seasoning. Heat the remaining 2 tablespoon of avocado oil in a cast iron skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes until they develop a nice golden-brown sear. Flip the bites and cook for another 1 minute, then reduce the heat to low and cook for 1 more minute.

3. Move the steak bites to one side of the pan, then add 2 tablespoon of butter and 1 tablespoon of minced garlic. Sauté the garlic until fragrant, about 1 minute, then toss the steak bites in the garlic butter to coat them. Transfer the flavorful steak bites to a bowl and cover with foil to keep them warm and juicy.

4. In the same skillet, add the remaining 2 tablespoon of butter and the last 1 tablespoon of minced garlic. Sauté the garlic until fragrant, then gradually whisk in the heavy cream. Bring the mixture to a simmer and allow it to reduce for 3-5 minutes, stirring occasionally, until the sauce thickens. Stir in the red pepper flakes, grated parmesan, and a pinch of salt and pepper. Remove the pan from the heat and stir in the fresh parsley and a squeeze of lemon juice.

5. To assemble your Loaded Steak Potato, lightly drop each baked potato to loosen the interior. Cut a slit down the center of each potato and fluff the insides with a fork. Spread the remaining softened butter inside each potato, then divide the cooked steak bites evenly among the potatoes. Finally, spoon the decadent parmesan cream sauce over the top.