Servings: 4

2 lbs steak filet, ribeye, sirloin, etc 2 lbs steak filet, ribeye, sirloin, etc
4-5 tablespoons avocado oil this has a higher smoke point that olive oil 4 to 5 tablespoons avocado oil this has a higher smoke point that olive oil
Parmesan Cream Sauce: subheading: Parmesan Cream Sauce:
5 tablespoons butter divided 5 tablespoons butter divided
10 cloves garlic, minced and divided 10 cloves garlic, minced and divided
1.5 cups heavy cream 1.5 cups heavy cream
2 green onions, diced green and white parts 2 green onions, diced green and white parts
1 teaspoon red pepper flakes less if desired 1 teaspoon red pepper flakes less if desired
2/3 cup parmesan grated/shredded/shaved ⅔ cup parmesan grated/shredded/shaved
Cheesy Mashed Potatoes: subheading: Cheesy Mashed Potatoes:
4 lbs russet potatoes 4 lbs russet potatoes
1 cup half and half warmed 1 cup half and half warmed
6 tablespoons salted butter melted 6 tablespoons salted butter melted
3/4 cup monterey jack cheese, shredded or mozzarella, pepper jack, etc. ¾ cup monterey jack cheese, shredded or mozzarella, pepper jack, etc.
1 tsp garlic powder 1 tsp garlic powder
3/4 tsp salt ¾ tsp salt
pepper to taste about 1/2 tsp each pepper to taste about ½ tsp each
Homemade Blackened Seasoning: subheading: Homemade Blackened Seasoning:
2 tablespoons smoked paprika regular paprika works too 2 tablespoons smoked paprika regular paprika works too
1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
1 tablespoon onion powder 1 tablespoon onion powder
2 teaspoon garlic powder 2 teaspoon garlic powder
1 teaspoon ground black pepper 1 teaspoon ground black pepper
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon dried thyme ½ teaspoon dried thyme
1/2 teaspoon dried oregano ½ teaspoon dried oregano

Prep the Ingredients
Cut steak into 2 to 3" pieces. Rub evenly with avocado oil then season well on all sides with blackened seasoning. Allow steak to sit for 10 to 15 minutes at room temp to remove the chill from the fridge while preparing potatoes.
Peel potatoes and quarter them. Place them in a bowl of cold water for 10 minutes to remove the excess starch. Drain, then place them in a pot of salted water and boil them until fork tender while you cook steak.
Cook Steak and Potatoes
In a large skillet over medium-high heat 2 to 3 tablespoons avocado oil and add in steak pieces in the hot skillet (you may need to cook in batches to avoid overcrowding).
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 1 minute. Remove steak and place in a bowl.
Add in 3 tablespoons of butter and 1 tablespoon of minced garlic and saute in the butter until fragrant in the same pan. Toss the steak in the garlic butter, tossing to coat on all sides, cooking another minute. Remove steak and place in a bowl, tented with foil to keep moist.
Make the Cream Sauce & Serve: subheading: Make the Cream Sauce & Serve:
In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining minced garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3 to 5 minutes.
Meanwhile, drain water from potatoes and add in the melted butter, cream and mash until no longer chunky. Add in the cheese, seasonings and mix until smooth.
Into the sauce, add in red pepper flakes and scallions then the parmesan cheese. Whisk until the sauce thickens and taste and adjust salt and pepper as needed. Serve by plating the steak over the potatoes and spooning over the parmesan cream sauce.