1. Baking the Potatoes

Start by preheating your oven to 425°F (220°C). While the oven is heating, prepare your russet potatoes by scrubbing them clean under cool water. Dry them thoroughly with a paper towel or kitchen cloth to ensure the skin crisps up nicely during baking. Once dry, rub the potatoes with olive oil to coat them evenly. Then, sprinkle each potato with a generous amount of sea salt on all sides, ensuring the skin is well-seasoned.

Place the potatoes on a prepared baking sheet lined with parchment paper. It’s essential not to poke holes in the potatoes as you want them to steam inside while they bake. Bake the potatoes for about 50-60 minutes, or until they’re tender when pierced with a fork. You can test their doneness by gently squeezing the potato – it should yield slightly, indicating that the inside is soft and cooked through.

2. Cooking the Steak Bites

While the potatoes are baking, it’s time to cook the steak. Start by trimming any excess fat or silver skin from your steak. Cut the steak into bite-sized pieces, about 2 inches in size. This is a great time to choose a steak that suits your tastes and budget. Whether you opt for a tender ribeye, a leaner sirloin, or a more budget-friendly cut, the key is to choose a cut that will cook well in bite-sized pieces.

Drizzle the steak pieces with 2 tablespoons of avocado oil. Avocado oil is ideal for high-heat cooking due to its higher smoke point compared to olive oil, so it works perfectly for searing the steak bites. Sprinkle the steak pieces generously with cajun seasoning. This seasoning adds a flavorful kick, but you can adjust the amount depending on your taste preferences.

Next, heat 2 tablespoons of avocado oil in a cast-iron skillet (or regular skillet) over medium-high heat. Once the oil is hot, add the steak pieces to the pan, making sure not to overcrowd them. Let them cook undisturbed for about 2 minutes, allowing the steak to develop a beautiful golden-brown crust. After 2 minutes, flip the steak pieces just once to ensure an even sear. Cook for an additional minute, then reduce the heat to low and cook for another minute to ensure the steak is tender and juicy.

Once the steak bites are cooked, move them to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Allow the garlic to sauté until fragrant, about 1 minute, and then toss the steak in the garlic butter, ensuring that each piece is coated in the flavorful mixture. Remove the steak from the pan and place it in a bowl, tented with foil to keep warm and moist while you prepare the sauce.

3. Making the Parmesan Cream Sauce

In the same skillet with the residual butter and garlic from the steak, add another 2 tablespoons of butter. Allow the butter to melt, then add the remaining 1 tablespoon of minced garlic. Sauté the garlic until fragrant, about 1 minute, before gradually whisking in the heavy cream. Bring the cream to a gentle simmer, allowing it to reduce for about 3-5 minutes. This will thicken the sauce and help it become rich and creamy.

Once the cream has thickened, stir in the red pepper flakes and grated parmesan cheese. Whisk the sauce until the cheese has fully melted and the sauce reaches a velvety consistency. Taste the sauce and adjust the seasoning with salt and freshly cracked black pepper as needed. For an extra burst of freshness, add the minced parsley and the juice of two lemon wedges, which will add a zesty note to the creamy sauce.

4. Assembling the Loaded Baked Potato with Steak Bites

Now that all the components are ready, it’s time to assemble the dish. Start by “fluffing” the baked potatoes. Using a tongs or oven mitts, lift each potato and drop it from about 12 inches above the pan. This will help loosen the inside, making the potato fluffy and easy to mash. Once the potato has been dropped, use a knife to cut a slit down the center of each potato, creating an opening for the steak and sauce.