Ingredients
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4 large russet potatoes, washed and dried
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4 tbsp olive oil
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1.5 tbsp sea salt (for the potato skins)
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About 900 g steak (rump steak, ribeye, sirloin, or filet)
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2 tsp coarse salt (kosher salt)
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2 tbsp chopped garlic (about 8–10 cloves)
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6 tbsp softened butter
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2 tbsp Cajun seasoning (preferably low salt, adjust accordingly)
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4 tbsp avocado oil (divided)
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360 ml cream
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70 g freshly grated Parmesan cheese
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2 tbsp chopped fresh parsley
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Juice of 2 lemon wedges
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½–1 tsp chili flakes
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1 tsp freshly ground black pepper
Instructions
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Preheat Oven
Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper. -
Prepare Potatoes
Rub the potatoes with olive oil and generously sprinkle with sea salt on all sides. Place on the baking tray (do not prick!) and bake for 50–60 minutes, until soft when pierced with a fork. -
Prepare Steak
Trim excess fat or silver skin from the steak and cut into pieces about 5 cm (2 inches) wide.
Drizzle the steak pieces with 2 tbsp avocado oil and generously rub with Cajun seasoning.
Heat 2 tbsp avocado oil in a cast-iron skillet (or regular frying pan) over medium-high heat. Add the steak pieces and cook without stirring for about 2 minutes until golden brown. Flip once and cook for another minute. Reduce heat and cook for one more minute.
Push the meat to the side of the pan, add 2 tbsp butter and 1 tbsp garlic. Sauté briefly until fragrant, then toss the steak in the garlic butter and cook for another minute. Remove from the pan, cover with foil, and keep warm.
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Make Parmesan Sauce
In the same pan, add the remaining 2 tbsp butter and the rest of the garlic. Sauté briefly. Slowly whisk in the cream and bring to a simmer. Reduce for 3–5 minutes until slightly thickened.
Stir in chili flakes and Parmesan cheese until the sauce thickens. Season with salt and pepper to taste. Remove from heat and stir in parsley and lemon juice.
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Finish Potatoes and Serve
Drop each baked potato from about 30 cm (12 inches) onto the countertop to fluff the inside. Cut each potato lengthwise and fluff the inside with a fork. Add butter if desired.
Fill the potatoes evenly with the steak pieces and pour over the creamy Parmesan sauce. Serve immediately and enjoy!
