Ingredients

• 4 large potatoes scrubbed clean and patted dry

• 4 tbsp olive oil

• 1.5 tbsp sea salt for baked potato skins

• 1kg strip, Beefmaster ribeye, sirloin or tenderloin

• 2 tsp pink salt

• 2 tbsp garlic, minced

• 6 tablespoons butter, softened

• 2 tbsp cajun or spicy seasoning of your choice

• 4 tbsp avocado oil or butter, divided

• 1 1/2 cups cream

• 2/3 cup parmesan, grated

• 2 tbsp fresh parsley or thyme minced

• 2 juice of 2 lemon wedges

• 1/2-1 teaspoon red pepper flakes or smoked paprika according to taste

• 1 teaspoon freshly cracked pepper

Method

1. Preheat oven to 180 degrees Celsius and line a baking pan with parchment paper.

2. Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Bake about 50-60 minutes or until they are tender when pierced with a fork.

3. While the potatoes bake, cook the steak

4. Trim the steak of any excess fat or silver skin. Cut into long strips or 2 cm pieces.

5. Drizzle the steak bites in 2 tbsp avocado oil. Liberally coat steak in cajun seasoning.

6. In a cast iron skillet (or regular skillet) add 2 tbsp of butter over medium-high heat.

7. Cook them undisturbed about 2 minutes, or until they have a good golden coloring. Flip just once. Continue to cook 1 minute, then reduce heat to low and cook another minute. Watch closely so the butter doesn’t burn.

8. Scoot steak to one side of the pan. Add another dollop of butter and 1 tbsp minced garlic, saute until fragrant. Toss the steak in the garlic butter, tossing to coat on all sides, cooking another minute.

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

10. Make the Parmesan Cream Sauce

11. In the same pan with leftover butter and garlic, add two more 2 tbsp of butter and remaining 1 tbsp garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.

12. Add in red pepper flakes or paprika and parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed. Off the heat, add the parsley and juice of two lemon wedges.

13. Lift and drop each potato from off the pan. Give them a good wack to loosen up the inside to make them fluffy.

14. Cut the potatoes down the center to open. Use a fork to fluff the potato, spreading the inside of potatoes with a remaining butter.

15. Spoon in the steak, dividing the amount equally among the four potatoes. Drizzle over parmesan cream sauce over the top of each potato, add some grated cheese, more herbs and serve!