Cut steak into 2-3" pieces. Rub evenly with avocado oil then season well on all sides with blackened seasoning. Allow steak to sit for 10-15 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.

In a large skillet over medium-high heat, add 2-3 tablespoons avocado oil and the steak pieces. Cook undisturbed for about 2 minutes or until they have a good golden coloring. Flip just once.

Continue to cook for 1 minute, then reduce heat to low and cook for another 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, cooking for another minute.

In the same pan, add two more 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 3-5 minutes.

Meanwhile, drain water from potatoes and add in the melted butter, cream and mash until no longer chunky. Add in cheese, seasonings and mix until smooth.

In the sauce, add in red pepper flakes and scallions followed by the parmesan cheese. Whisk until the sauce thickens and adjust salt and pepper as needed. Serve by plating steak over potatoes and spooning over the parmesan cream sauce.