Ingredients:

  • 5 lbs (1.15 kg) Russet or Maris Piper Potatoes, peeled and quartered
  • 1 head Garlic Bulb, top sliced off
  • 6 Tbsp (85g) Unsalted Butter, cubed and softened (for mash)
  • 1/2 cup (120 ml) Heavy Cream or Milk, warmed
  • 2 Tbsp (15g) Fresh Chives, finely snipped
  • 1 Tbsp (5g) Fresh Parsley, finely chopped
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 Sirloin or Ribeye Steaks (approx. 8 oz/225g each, 1.25-inch thick)
  • 1 Tbsp Kosher Salt (for seasoning steak)
  • 1 tsp Freshly Ground Black Pepper (for seasoning steak)
  • 2 Tbsp Grapeseed or Canola Oil
  • 3 Tbsp Unsalted Butter (for basting)
  • 4 Fresh Thyme Sprigs
  • 2 Garlic Cloves, lightly crushed
  • 1/4 cup (60 ml) Dry Red Wine or Beef Stock (for pan sauce)
  • 1 Tbsp Cold Unsalted Butter (for mounting sauce)

Instructions:

  1. Phase 1: Mash Prep. Preheat oven to 400°F (200°C). Drizzle the halved garlic head with oil, wrap in foil, and roast until soft and caramelized (about 30-35 minutes).
  2. Place peeled, quartered potatoes in a pot. Cover with cold, heavily salted water. Bring to a boil and cook until fork-tender (approx. 15-20 mins).
  3. Drain thoroughly. Return potatoes to the hot, empty pot and let them sit over very low heat for 2 minutes, shaking occasionally, to evaporate excess moisture.
  4. Pass the hot potatoes through a ricer or sieve into a clean bowl. Immediately whisk in the softened butter cubes until just combined.
  5. Gently fold in the warm cream/milk, the roasted garlic (squeezed from its skin), chives, and parsley. Season aggressively with salt and pepper. Keep warm.
  6. Phase 2: Steak Searing. Remove steaks from the fridge 45 minutes before cooking. Pat them bone-dry with paper towels and season very liberally on all sides with salt and pepper.
  7. Heat the high smoke point oil in the skillet over high heat until it just begins to smoke. Carefully lay steaks away from you in the hot oil. Do not move them for 3–4 minutes to develop a deep brown crust.
  8. Flip the steaks. Reduce heat slightly to medium-high. Add the 3 Tbsp of butter, thyme, and crushed garlic to the pan. Tilt the pan and continually baste the foaming butter over the steaks for another 3–5 minutes until desired doneness is reached (target 130–135°F for medium-rare).
  9. Transfer steaks immediately to a warm cutting board. Tent loosely with foil and rest for 8–10 minutes.
  10. Phase 3: Pan Sauce & Plating. Place the pan back on medium heat (leaving the fond). Pour in the wine or stock, scraping up all the brown bits. Let it reduce by half.
  11. Remove the pan from the heat. Whisk in the final tablespoon of cold butter to create a rich, glossy emulsion for the pan sauce.
  12. Slice the rested steak against the grain. Place a generous mound of mash on each plate, lay the sliced steak alongside, drizzle with the pan sauce, and serve immediately.