Turf and Turf: seared T-bone and porterhouse with mashed potatoes

Set the steaks on a wire rack in a rimmed baking sheet, salt generously with kosher salt, and rest at room temperature at least 1 hour, or uncovered in the fridge overnight.

Peel the Yukon Golds and cut into equal pieces; cover with cold water, bring to a boil and cook about 20 minutes, until a paring knife slides through.

Drain, return to the pot over medium-low heat and stir about a minute to drive off excess moisture.

Add the half and half and butter; mash most of the way, season with kosher salt and white pepper, mash the rest of the way, taste, cover and keep warm.

Heat vegetable oil in a heavy cast iron pan over high heat about 5 minutes, until smoking.

Pat the porterhouse very dry and sear about 2 minutes per side until deeply browned; give the fat cap some time in the pan.

Kill the heat, stand the steak upright on its bone, and finish in a 450F oven to about 120F internal at the thickest point.

Smoke out a carbon steel pan and sear the T-bone over high heat, flipping.

Add crushed garlic, rosemary and thyme sprigs and the butter; tip the pan and baste the steak until the thickest part reads about 125F.

Move to a warm plate and baste once more with the brown butter.

Rest both steaks at least 10 minutes.

Serve the T-bone whole; carve the porterhouse steakhouse style, removing the strip and filet from the bone, slicing and plating in their original orientation.