01 -
Get your oven hot at 425°F and put parchment on a baking tray for those potatoes.
02 -
Rub each potato completely with olive oil and sprinkle sea salt all over, then lay them on your tray without poking holes.
03 -
Pop those potatoes in the oven for about 50-60 minutes till they're soft when poked, and work on your steak stuff meanwhile.
04 -
Snip off extra fat from your steak and chop it into 2-inch chunks, then mix with avocado oil and sprinkle cajun seasoning.
05 -
Pour the rest of your avocado oil in a cast iron pan and let it get really hot on medium-high so your steak browns nicely.
06 -
Drop your steak bits in and don't touch them for 2 minutes till they're golden, then just flip once and cook one more minute.
07 -
Toss in butter and garlic to the pan with your meat, stirring until it smells good and covers all the steak pieces.
08 -
Take the steak out to sit a bit while you make your sauce using what's left in the pan plus the butter, garlic, and cream.
09 -
Let that cream sauce bubble down a bit, then mix in parmesan, your spices, parsley, and a squeeze of lemon.
10 -
Take your baked potatoes and drop them from up high onto a plate to loosen the insides, then cut open and add some butter.
11 -
Stuff each potato with chunks of steak and pour plenty of that warm parmesan cream sauce over the top.
12 -
Bring it to the table right away while everything's still warm and the sauce is nice and creamy.