Step 1: Bake the Potatoes

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
2. Rub each russet potato generously with olive oil and coat them with sea salt.
3. Place potatoes directly on the baking sheet and bake for 50 to 60 minutes, or until you can easily pierce them with a fork.
4. For extra crispy skins, continue baking for an additional 5 to 10 minutes after they’re fork-tender.

Step 2: Prepare and Cook the Steak Bites

1. Trim any excess fat from your steak and cut into 2-inch chunks. These cook quickly and fit nicely into the baked potatoes.
2. Place the steak bites in a bowl and toss them with 2 tablespoons avocado oil, Cajun seasoning, and kosher salt.
3. Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of avocado oil.
4. Once the oil is shimmering, add steak bites in a single layer. Let them sear undisturbed for 2 minutes. This allows a flavorful crust to form.
5. Flip the pieces and cook for 1 more minute. Reduce heat to low, cooking for 1 additional minute to finish.
6. Push the steak to one side of the skillet. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty space. Sauté until fragrant—about 30 seconds.
7. Toss steak bites with the garlic butter and continue cooking for another minute, stirring to coat.
8. Remove the skillet from heat and tent with foil to keep steak warm while you prepare the sauce.

Step 3: Make the Parmesan Cream Sauce

1. In the same skillet, melt 2 tablespoons butter over medium-low heat and add the remaining tablespoon of minced garlic.
2. Sauté garlic until aromatic, about 30 to 45 seconds. Be careful not to let it brown.
3. Slowly pour in the heavy cream while whisking continuously. Bring the mixture to a gentle simmer, not a boil.
4. Let it reduce for 3 to 5 minutes, whisking occasionally, until slightly thickened.
5. Stir in the red pepper flakes and grated parmesan cheese. Whisk until smooth and creamy.
6. Remove from heat. Add the minced parsley and fresh lemon juice, stirring to combine. Taste and adjust with salt or pepper if needed.

Step 4: Assemble the Loaded Potatoes

1. Once the potatoes are cool enough to handle but still hot, give each one a light drop from about 12 inches above the pan to help fluff the insides.
2. Slice open each potato and use a fork to fluff the inside gently.
3. Spread a bit of the remaining softened butter into each potato.
4. Spoon in the garlic butter steak bites, dividing evenly among the potatoes.
5. Generously drizzle each one with warm parmesan cream sauce.
6. Garnish with extra parsley or freshly cracked black pepper if desired. Serve hot.