Prep the Ingredients:

• Cut the steak into 2–3″ pieces.

• Rub the steak pieces evenly with avocado oil.

• Season well on all sides with the homemade blackened seasoning.

• Allow the steak to sit at room temperature for 10–15 minutes to remove the chill while you prep the potatoes.

• Peel the russet potatoes and quarter them. Soak them in a bowl of cold water for 10 minutes to help eliminate excess starch, then drain thoroughly.

Cook the Potatoes:

• Place drained potatoes in a pot of salted water and boil until fork-tender. Drain and set aside.

Cook the Steak:

• In a large skillet over medium-high heat, add 2–3 tablespoons avocado oil.

• Add steak pieces (cook in batches if needed to avoid overcrowding).

• Cook undisturbed for ~2 minutes until good golden coloring forms.

• Flip once, cook 1 more minute, then reduce heat to low and cook another minute.

• Remove steak, place in a bowl and tent loosely with foil to stay warm and moist.

Finish Steak in Garlic Butter:

• In the same skillet, add 3 tablespoons butter and 1 tablespoon minced garlic.

• Sauté the garlic in the butter until fragrant.

• Add the steak back, toss to coat on all sides, cooking another minute. Remove steak and keep warm.

Make the Parmesan Cream Sauce:

• In the same pan (with remaining butter/garlic residue), add the other 2 tablespoons butter and the remaining minced garlic. Sauté until fragrant.

• Slowly whisk in heavy cream. Bring to a simmer and allow to reduce for ~3–5 minutes.

• Meanwhile, drain the potatoes. Add melted butter, warmed half and half, and mash until no longer chunky. Stir in shredded cheese, garlic powder, salt and pepper until smooth.

• Back to the sauce: Into the cream, add red pepper flakes and diced green onions. Then stir in the Parmesan cheese and whisk until the sauce thickens. Taste and adjust salt/pepper.

Serve:

• Plate the steak over a bed of the cheesy mashed potatoes, and spoon the Parmesan cream sauce over the steak (and potatoes if you like).