Preheat your oven to 425°F (220°C). Scrub the russet potatoes under cold water, dry them thoroughly, and rub each with olive oil and sea salt. Bake on a pan for 50-60 minutes until fork-tender.

Trim your choice of steak into 2-inch pieces and toss with avocado oil and Cajun seasoning. Heat a cast iron skillet and add the steak, cooking undisturbed for 2 minutes until a crust forms, then add garlic and butter, sautéing until fragrant.

In the same skillet, add more butter and garlic to sauté for 1-2 minutes. Whisk in heavy cream, allow to simmer, and reduce for 3-5 minutes. Stir in red pepper flakes, grated parmesan, and season with salt and pepper.

Once the potatoes are baked, cut a slit down the center, fluff the insides, fill with steak pieces, and top with creamy parmesan sauce. Garnish with fresh parsley before serving.