Steak & Buttery Mash

Method

1. Take the steaks out of the fridge 45 minutes before cooking. A cold centre is the #1 cause of a grey, overdone crust. Pat them bone dry with kitchen paper.
2. Peel and quarter the potatoes. Start them in cold salted water, bring to a boil, then simmer 18–20 min until a knife slides through with no resistance.
3. Salt the steaks generously on both sides just before they hit the pan. Get a heavy skillet (cast iron if you have it) ripping hot with the oil — it should be shimmering, almost smoking.
4. Lay the steaks away from you. Do not move them for 2 minutes. Flip, then add the butter, smashed garlic and thyme. Tilt the pan and spoon the foaming butter over the steak continuously.
5. Cook to your target temperature (see the doneness chart below), then move to a board or warm plate.
6. Rest for at least 5 minutes, loosely tented with foil. Skipping this dumps all the juice onto your board.
7. Drain the potatoes and let them steam-dry in the empty pan for 1 min. Rice or mash them, then beat in the butter first, then the warm milk. Season hard — mash needs more salt than you think.
8. Slice the steak against the grain, spoon over any resting juices plus the pan butter, and serve on the mash.