Preheat oven to 425?F and line a baking pan with parchment paper.

Rub potatoes with olive oil and sprinkle all sides with sea salt. Place on the prepared pan and bake for about 50-60 minutes or until tender when pierced with a fork.

Trim the steak of excess fat or silver skin and cut into 2" pieces. Drizzle with 2 tablespoons avocado oil and coat liberally with cajun seasoning.

In a cast iron skillet, add 2 tablespoons avocado oil over medium-high heat. Cook the steak undisturbed for about 2 minutes until golden, flip, and continue cooking for another minute. Reduce heat to low and cook for an additional minute.

Scoot the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, saut? until fragrant. Toss the steak in the garlic butter and cook for another minute.

Remove the steak and place it in a bowl, tented with foil to keep moist.

In the same pan, add 2 more tablespoons of butter and remaining garlic. Saut? until fragrant, then slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.

Add red pepper flakes and parmesan cheese to the sauce, whisk until thickened, and season with salt and pepper as needed. Off the heat, add parsley and lemon juice.

Lift and drop each potato from about 12" off the pan to loosen the inside. Cut the potatoes down the center and fluff the inside with a fork, spreading with remaining butter.

Spoon the steak into each potato, drizzle with parmesan cream sauce, and serve.