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

Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Do not poke any holes in them. Bake about 50-60 minutes or until they are tender when pierced with a fork.

While the potatoes bake, cook the steak. Trim the steak of any excess fat or silver skin. Cut into 2" pieces. Drizzle the steak bites in avocado oil.

Liberally coat steak in cajun seasoning. In a cast iron skillet, add 2 tablespoons of avocado oil over medium-high heat.

Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook 1 minute, then reduce heat to low and cook another minute.

Scoot steak to one side of the pan. Add in 2 tablespoons of butter and 1 tablespoon minced garlic, saute until fragrant. Toss the steak in the garlic butter, cooking another minute.

Remove steak and place in a bowl, tented with foil to keep moist.

In the same pan with residual butter and garlic, add two more tablespoons of butter and remaining 1 tablespoon garlic. Saute until fragrant.

Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Add in red pepper flakes and parmesan cheese. Whisk until the sauce thickens and adjust salt and pepper as needed.

Off the heat, add the parsley and juice of two lemon wedges.

Lift and drop each potato from about 12" off the pan. Cut the potatoes down the center. Add in a little butter and press the potatoes down to make some room to fill them with steak.

Spoon in the steak, dividing the amount equally among the four potatoes. Drizzle over parmesan cream sauce over the top of each potato and serve!