1. Bake the Potatoes:

• Preheat oven to 425°F (220°C). Line a baking pan with parchment paper.
• Rub the scrubbed and dried potatoes all over with the olive oil. Sprinkle generously on all sides with the sea salt.
• Do not poke holes in the potatoes. Place them directly on the prepared baking pan.
• Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.

2. Prepare and Cook the Steak Bites (While Potatoes Bake):

• Trim any excess fat or silver skin from the steak and cut it into 2-inch pieces.
• Pat the steak bites dry with paper towels. Drizzle with 2 tablespoons of avocado oil.
• Season the steak bites liberally on all sides with the Cajun seasoning and 2 teaspoons of kosher salt.
• Heat a large cast-iron skillet (or other heavy-bottomed skillet) over medium-high heat. Add the remaining 2 tablespoons of avocado oil.
• Once the oil is hot and shimmering, carefully add the steak bites to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
• Cook undisturbed for about 2 minutes, or until a good golden-brown sear forms on the bottom.
• Flip the steak bites just once. Continue to cook for 1 minute on the second side.
• Reduce the heat to low and cook for another 1 minute (for medium-rare, adjust time for desired doneness).
• Scoot the steak bites to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the empty side. Sauté the garlic in the melting butter until fragrant, about 30 seconds.
• Toss the steak bites in the garlic butter to coat on all sides, cooking for another minute.
• Remove the steak bites from the skillet and place them in a bowl. Tent loosely with foil to keep warm. Do not wipe out the skillet.

3. Make the Parmesan Cream Sauce:

• In the same skillet used for the steak (with residual butter and garlic), melt the remaining 4 tablespoons of butter over medium heat.
• Add the remaining 1 tablespoon of minced garlic and sauté until fragrant, about 30-60 seconds.
• Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer. Allow it to reduce and thicken slightly, about 3-5 minutes, stirring occasionally.
• Stir in the red pepper flakes.
• Reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Do not let the sauce boil vigorously after adding cheese.
• Taste the sauce and adjust seasoning with salt and pepper as needed (it might be salty enough from the Parmesan and pan drippings).
• Remove the skillet from the heat. Stir in the minced fresh parsley and the juice of the two lemon wedges.

4. Finish & Assemble:

• Once the potatoes are cooked, carefully lift each potato about 12 inches above the pan and drop it back onto the pan. This helps loosen the inside and make it fluffier.
• Cut each potato lengthwise down the center, being careful not to cut all the way through. Use a fork to fluff up the inside of the potato.
• Optional: Add a small pat of butter inside each fluffed potato.
• Spoon the garlic butter steak bites evenly into the opened baked potatoes.
• Drizzle the Parmesan cream sauce generously over the top of the steak and potatoes. Serve immediately!