Steak & Garlic Mashed Potatoes

Steak: 2 ribeye or New York strip steaks, 1 tbsp olive oil, 2 tbsp butter, 2 cloves garlic (smashed), 2 sprigs rosemary or thyme, salt, and black pepper.
Mashed Potatoes: 4 large Yukon Gold potatoes (peeled and cubed), 4 tbsp butter, 1/2 cup warm milk or heavy cream, 3 cloves garlic (minced), salt, and black pepper.
Gravy: 1 tbsp butter, 1 tbsp all-purpose flour, 1 cup beef broth.

Make the Potatoes: Place cubed potatoes in a pot of salted water. Bring to a boil and cook for 15 minutes until fork-tender. Drain well. Mash the potatoes with butter, warm milk, minced garlic, salt, and pepper until completely smooth and creamy. Cover to keep warm.
Sear the Steak: Pat the steaks completely dry with paper towels and season generously with salt and black pepper on all sides. Heat olive oil in a heavy skillet over high heat. Add the steaks and sear for 2–3 minutes until a dark crust forms.
Baste: Flip the steaks, then add 2 tablespoons of butter, smashed garlic cloves, and herbs to the pan. Melt the butter and spoon it continuously over the steaks for another 2–3 minutes for medium-rare. Remove the steaks from the pan and let them rest for 5 minutes before slicing.
Make the Gravy: Lower the skillet heat to medium. Stir the remaining tablespoon of butter and flour into the pan drippings, cooking for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits. Simmer for 2–3 minutes until thickened. Season with salt and pepper to taste.

Plate the sliced steak alongside a generous scoop of garlic mashed potatoes, and drizzle the warm gravy over both.