- Serve and Fill Potatoes:
- Start by giving your baked potatoes a little drop onto the counter to fluff ’em up. Cut a deep slit and use a fork to fluff the insides. Toss in a pat of butter if you want, add steak, and pour over that warm cheesy sauce so it drips down everywhere. Serve right away, piping hot.
- Whip Up Parmesan Sauce:
- In the same hot skillet, melt what’s left of your butter and throw in the rest of the garlic. Stir till it smells good—don’t let it brown. Slowly pour in heavy cream, scraping up any steak bits. Let it bubble gently for three to five minutes till it thickens a bit. Shake in red pepper flakes and grated parm, whisking everything till super smooth and creamy. Hit it with a squeeze of lemon and chopped parsley, salt and pepper to taste, and take it off the heat.
- Sear off Steak:
- Once potatoes start baking, cut steak into big bite pieces and trim away fat or silver skin. Toss with half your avocado oil, sprinkle lots of Cajun spice and kosher salt. Heat a cast iron skillet real hot, add leftover oil, then steak, spacing out bits. Don’t touch for about two minutes till crusty and brown. Flip once, cook a minute longer, then turn heat low for another minute to finish.
- Infuse Steak with Garlic Butter:
- Push all cooked steak to one side, toss in two spoons of butter and half your garlic on the empty side. Let it sizzle just till you smell the garlic, then roll steak bites in butter so they shine. Let them cook for one more minute, then scoop into a bowl and loosely cover with foil so they stay steamy.
- Bake Big Fluffy Potatoes:
- Set oven to 425°F and line a tray with parchment. Rub clean potatoes with oil, coat with sea salt, and set on the tray, spaced apart. Bake for fifty to sixty minutes till fork-tender. Don’t stab them before baking—this way, the insides stay super fluffy.
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