- Preheat your oven to 425F and line a baking sheet with parchment paper.
- Coat the potatoes in olive oil and generously sprinkle with salt. Place them on the baking sheet.
- Roast the potatoes for 20-30 minutes, or until they can be easily pierced with a fork.
- Prepare the steak by trimming any excess fat and cutting it into 2-inch pieces. Drizzle with oil and coat liberally with cajun seasoning.
- In a skillet, heat oil over medium-high heat. Sear the steak for 2 minutes until golden, then flip for another minute. Lower heat and cook for one more minute.
- Shift the steak aside and add butter and garlic to the pan. Sauté until fragrant, then toss the steak in the mixture and cook for another minute. Cover with foil and set aside.
- For the parmesan cream sauce, in the same skillet, add more butter and garlic. Sauté until fragrant. Whisk in the cream and bring to a simmer, letting it reduce for 3-5 minutes. Stir in the red pepper flakes and parmesan, and cook until the sauce thickens. Season with salt and pepper, then remove from heat. Stir in parsley and lemon juice.
- To finish the potatoes, drop each baked potato from a height to fluff the insides, slice open, and fluff further with a fork.
- Assemble potatoes, steak, and sauce.
- Enjoy!
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