Ingredients:
4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons Cajun seasonings (low sodium is ideal, adjust salt accordingly)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 wedges of lemon
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking pan with parchment paper.
Prepare the Potatoes:
Rub the scrubbed potatoes with olive oil and sprinkle all sides with sea salt. Place the potatoes on the prepared baking pan. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Steak:
While the potatoes are baking, trim any excess fat from the steak and cut it into 2-inch pieces. Drizzle the steak pieces with 2 tablespoons of avocado oil and coat them generously with Cajun seasoning.
Cook the Steak Bites:
In a cast iron or regular skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. Add the steak pieces and cook undisturbed for about 2 minutes, or until they turn golden brown. Flip the steak pieces and cook for another minute. Reduce the heat to low and cook for an additional minute.
Add Garlic Butter to Steak:
Push the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the other side. Sauté until fragrant (about 30 seconds). Toss the steak pieces in the garlic butter and cook for another minute. Remove the steak from the skillet and tent with foil to keep warm.
Make the Parmesan Cream Sauce:
In the same skillet, add 2 more tablespoons of butter and the remaining 1 tablespoon of minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring the mixture to a simmer. Allow it to reduce for 3-5 minutes until slightly thickened. Add the red pepper flakes and grated parmesan cheese, whisking until the sauce thickens further. Season with salt and freshly cracked pepper as needed. Off the heat, stir in minced parsley and lemon juice.
Finish the Potatoes:
Once the potatoes are done baking, carefully lift each potato and drop it from about 12 inches off the pan to fluff the inside. Cut each potato down the center to open it up. Fluff the inside with a fork and spread the remaining butter over the potatoes.
Assemble the Dish:
Place the fluffed baked potatoes on serving plates. Spoon the steak bites over the potatoes and drizzle generously with the Parmesan cream sauce. Garnish with extra parsley if desired.