Bring the steak to room temperature

• Take the steak out of the fridge to come to room temperature.
• Optionally brine it generously with salt to draw out excess moisture.

Roast the garlic

• Preheat the oven to 190 °C.
• Slice off the top of the garlic heads to expose the cloves, place on foil, drizzle with olive oil and a pinch of salt, then wrap up.
• Roast until soft and golden.

Cook the potatoes

• Peel the golden potatoes and chop into large cubes.
• Boil in salted water until fork-tender.

Make the garlic cream base

• Melt the salted butter in a separate pot.
• Squeeze in the soft roasted garlic and sauté.
• Add the heavy cream and simmer.

Mash the potatoes

• Drain the potatoes.
• Mash them into the buttery garlic mixture with a potato ricer or masher.
• Stir until smooth and creamy.

Season the steak bites

• Pat the steak dry with paper towel and wipe off excess salt.
• Slice into large, bite-sized cubes.
• Toss with olive oil and the steak seasonings.

Sear the steak

• Heat neutral oil in a pan over medium-high heat until quite hot.
• Add the steak cubes without crowding and sear per side until browned.
• When nearing the ideal doneness, add butter and baste the steak bites, then remove from the pan and set aside.

Make the cowboy butter

• Deglaze the same pan with a splash of cooking wine or broth, scraping up the flavorful bits, and let it cook off.
• Turn the heat to medium-low, melt the butter, add the minced garlic and sauté.
• Stir in the cowboy butter seasonings and let toast, then add the lemon zest and juice, parsley and chives, stir and take off the heat.

Plate and serve

• Spoon a bed of mashed potatoes onto a plate.
• Pile on the steak bites and drizzle generously with cowboy butter.
• Garnish with more fresh chives.