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 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.

In the same pan with residual butter and garlic, 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 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.