Start by bringing your steaks to room temperature. Drizzle some olive oil over them and sprinkle on the salt, pepper, and garlic powder if you’re feeling fancy. Let them sit for about 30 minutes while you tackle the potatoes.

Peel and chop the potatoes into even-sized chunks. Boil them in a large pot of salted water until they’re fork-tender (about 15-20 minutes). Drain them and return to the pot. Add the butter, milk, salt, and pepper, and mash to your heart’s content.

Set the mashed potatoes aside and keep warm.

Fire up your grill or grill pan over medium-high heat. Once hot, place the seasoned steaks on the grill. Grill for about 4-5 minutes on each side for medium rare, adjusting time to your desired doneness.

Let the steaks rest for a few minutes before slicing.

In a saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for about a minute until it turns a light golden brown. Gradually whisk in the beef broth, simmering until it thickens (about 5-7 minutes). Season with salt and pepper to taste.

On each plate, spoon down a generous helping of mashed potatoes, place your grilled steak on top, and ladle on that luscious gravy. Garnish with fresh herbs.