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

Rub potatoes with olive oil and sprinkle all sides with sea salt. Place on the prepared pan and bake for about 50-60 minutes until tender when pierced with a fork.

While potatoes bake, trim the steak of excess fat and cut into 2" pieces. Drizzle steak bites with 2 tablespoons avocado oil and coat liberally with cajun seasoning.

In a cast iron skillet, heat 2 tablespoons of avocado oil over medium-high heat. Cook steak undisturbed for about 2 minutes until golden, then flip once, cooking for another minute. Reduce heat to low and cook for an additional minute.

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

Remove the steak and keep it warm in a bowl tented with foil.

For the Parmesan cream sauce, in the same pan with residual butter and garlic, add 2 more tablespoons of butter and the remaining 1 tablespoon of garlic. Sauté until fragrant, then whisk in heavy cream and simmer for 3-5 minutes.

Stir in red pepper flakes and parmesan cheese. Whisk until sauce thickens, then adjust salt and pepper to taste. Off the heat, add minced parsley and lemon juice.

To finish, lift and drop each potato from about 12" off the pan. Cut them down the center and fluff the inside with a fork, spreading with remaining butter.

Spoon in the steak evenly among the four potatoes and drizzle with parmesan cream sauce. Serve.