1-First Step: Preheat your oven to 425°F (220°C) and wash the 4 large russet potatoes thoroughly, then dry them. Rub the potatoes with 4 tablespoons olive oil and sprinkle evenly with 1.5 tablespoons sea salt for crispy skins. Place them directly on a baking sheet without poking holes to retain moisture, and bake for 50-60 minutes until tender.

2-Second and Third Steps: While the potatoes bake, trim the 2 pounds of steak and cut it into 2-inch pieces. Coat the steak with 2 tablespoons avocado oil and 2 tablespoons Cajun seasoning for bold flavor. Heat a skillet over medium-high heat with the remaining avocado oil, then sear the steak bites for about 2 minutes per side until cooked to your desired doneness, adding 6 tablespoons softened butter and 2 tablespoons minced garlic for extra richness.

3-Fourth Step: In the same skillet, simmer 1.5 cups heavy cream with the garlic butter mixture, 1/2 to 1 teaspoon red pepper flakes, and 2/3 cup grated parmesan cheese until thickened. Finish the sauce with 2 tablespoons fresh minced parsley and juice from 2 lemon wedges. Meanwhile, steam or roast the 2 cups fresh broccoli florets for 3-4 minutes until bright green and tender.

4-Fifth and Final Steps: Once baked, let the potatoes cool slightly, then drop them gently to loosen the interiors before cutting open and fluffing with a fork. Add a pat of butter inside each, then fill with the cooked steak bites and drizzle generously with the parmesan cream sauce. Plate with the broccoli on the side for a balanced meal. This method ensures a flavorful steak bites loaded baked potato broccoli plate that’s perfect for sharing at special occasions.