Ingredients:
4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasonings (low sodium is ideal, adjust salt accordingly)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper
Instructions:
Preheat the oven to 425Β°F (220Β°C) and line a baking pan with parchment paper.
Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan. Bake for about 50-60 minutes, or until tender when pierced with a fork.
Prepare the steak: Trim excess fat from the steak and cut it into 2″ pieces. Drizzle with 2 tablespoons of avocado oil. Liberally coat with cajun seasoning.
Cook the steak: In a cast iron or regular skillet, heat 2 tablespoons of avocado oil over medium-high heat. Cook the steak undisturbed for about 2 minutes, or until golden. Flip and cook for an additional minute, then reduce heat to low and cook for another minute.
Add garlic butter: Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic to the other side. SautΓ© until fragrant. Toss the steak in the garlic butter and cook for another minute. Remove the steak and tent with foil to keep warm.
Make the Parmesan Cream Sauce: In the same pan, add 2 more tablespoons of butter and remaining 1 tablespoon garlic. SautΓ© until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes. Add red pepper flakes and parmesan cheese, whisk until the sauce thickens. Adjust salt and pepper as needed. Off the heat, stir in parsley and lemon juice.
Finish the potatoes: Lift and drop each potato from about 12″ off the pan to fluff the inside. Cut the potatoes down the center to open. Fluff with a fork and spread with remaining butter.