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1. Take the steaks out of the fridge 30 minutes before cooking and pat dry. Season both sides with half of the kosher salt and all of the black pepper.
4 piece Ribeye or sirloin steaks,
1 tsp Kosher salt,
1 tsp Black pepper
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2. Place the potatoes in a large pot, cover with cold water, add the remaining kosher salt and bring to a boil. Simmer for 15-20 minutes until very tender.
1 tsp Kosher salt,
4 piece Russet potatoes, peeled and cut into chunks
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3. Heat the vegetable oil in a large heavy skillet over high heat until smoking. Sear the steaks 3-4 minutes per side for medium-rare, adding 1 tbsp of the butter in the last minute and spooning it over the steaks. Transfer to a plate and rest for 8-10 minutes, keeping the skillet unwashed.
4 piece Ribeye or sirloin steaks,
1 tbsp Vegetable oil,
1 tbsp Butter
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4. Reduce the heat to medium and add 1 tbsp of the butter to the skillet. Cook the mushrooms for 6-8 minutes until deeply browned and the moisture has evaporated. Add the shallot, garlic and thyme and cook for 1 minute.
1 tbsp Butter,
300 g Cremini mushrooms, sliced,
1 piece Shallot, minced,
3 clove Garlic,
4 piece Fresh thyme
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5. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the beef stock and Worcestershire sauce, scraping up the browned bits. Simmer for 6-8 minutes until thickened, then stir in the heavy cream and any resting juices from the steaks. Season to taste and discard the thyme stems.
2 tsp Kosher salt,
2 tbsp All-purpose flour,
1.5 cup Beef stock,
1 tbsp Worcestershire sauce,
0.2 cup Heavy cream
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6. Steam the broccoli over simmering water for 4-5 minutes until bright green and tender-crisp. Toss with the lemon juice and a pinch of salt.
2 tsp Kosher salt,
2 piece Broccoli head, cut into florets,
1 tsp Lemon juice
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7. Drain the potatoes well and return to the hot pot for 1 minute to steam dry. Mash with the remaining 2 tbsp butter and the warm milk until smooth and fluffy, then season to taste.
2 tbsp Butter,
0.5 cup Whole milk, warmed
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8. Serve the steaks over or beside the mash, spoon the mushroom gravy generously on top, and add the broccoli on the side. Garnish with fresh parsley.
1 tbsp Fresh parsley (garnish)
