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

Rub the cleaned and dried russet potatoes all over with olive oil, then sprinkle generously with sea salt on all sides. Place on the prepared pan and bake for 50 to 60 minutes, or until a fork slides in with zero resistance.

While the potatoes bake, trim any excess fat and silver skin from the steak and cut into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat evenly with the Cajun seasoning.

Heat the remaining 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Cook the steak bites completely undisturbed for 2 minutes to develop a proper sear.

Flip the steak bites and cook for one additional minute. Reduce heat to low and cook for one final minute.

Push the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic. Saute until fragrant, then toss the steak through the garlic butter to coat. Remove steak and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of minced garlic. Once fragrant, whisk in the heavy cream and bring to a gentle simmer. Allow to reduce for 3 to 5 minutes, stirring occasionally, until slightly thickened.

Stir in the grated parmesan, red pepper flakes, cracked pepper, fresh parsley, and lemon juice. Taste and adjust salt as needed.

Lightly drop each baked potato on the counter to loosen the interior, cut a slit down the center, and fluff with a fork. Spread softened butter generously inside each potato.

Divide the steak bites evenly among the four potatoes and spoon the creamy parmesan sauce generously over the top. Serve immediately, garnished with additional fresh parsley if desired.