Prep the Ingredients:
Cut steak into 2-3″ pieces. Rub evenly with avocado oil, then season well on all sides with blackened seasoning. Let the steak sit for 10-15 minutes at room temperature while preparing the potatoes.
Peel and quarter the potatoes. Soak them in a bowl of cold water for 10 minutes to remove excess starch. Drain, then place in a pot of salted water and boil until fork-tender while cooking the steak.
Cook the Steak and Potatoes:
In a large skillet over medium-high heat, add 2-3 tablespoons of avocado oil and sear the steak pieces in the hot skillet (cook in batches to avoid overcrowding). Cook undisturbed for about 2 minutes, until a golden crust forms. Flip once and cook for an additional minute, then reduce heat to low and cook for 1 more minute. Remove the steak and set aside in a bowl.
In the same pan, add 3 tablespoons of butter and 1 tablespoon of minced garlic. Sauté until fragrant, then toss the steak bites in the garlic butter, cooking for another minute. Remove the steak and tent with foil to keep moist.
Make the Cream Sauce & Serve:
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