Preheat your oven to 425°F and line a baking pan with parchment paper. Rub each potato all over with olive oil and sprinkle generously with sea salt on all sides. Place on the prepared pan and bake for 50 to 60 minutes until the skins are crispy and a fork slides in easily.

About 15 minutes before the potatoes finish baking, trim any excess fat from the steak and cut into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and toss to coat evenly with the Cajun seasoning.

Heat the remaining 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak bites in a single layer without crowding the pan. Cook undisturbed for 2 minutes, then flip and cook for one more minute. Reduce heat to low and cook for a final minute.

Push the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the open side. Let the garlic sizzle for about 30 seconds until fragrant, then toss the steak through the garlic butter to coat. Remove steak and set aside.

Without washing the skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of minced garlic over medium heat. Saute until fragrant, then gradually whisk in the heavy cream. Bring to a gentle simmer and reduce for 3 to 5 minutes, stirring occasionally, until slightly thickened.

Stir in the grated Parmesan, red pepper flakes, and a pinch of salt and pepper to taste. Finish with the fresh parsley and lemon juice. If the sauce thickens too much, whisk in a small splash of cream to loosen it.

Give each baked potato a firm tap on the counter to loosen the inside. Cut a slit down the center, fluff with a fork, and spread softened butter inside. Top with steak bites and spoon the warm Parmesan sauce generously over the top. Serve immediately.