Seared steak with silky potato purée and grilled zucchini

• 2 ribeye or striploin steaks (approx. 280 g each)
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 medium zucchini, sliced into 1/2-inch rounds
• 60 ml unsalted butter
• 60 ml heavy cream or whole milk
• 30 ml olive oil
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• Kosher salt and freshly cracked black pepper to taste

1. Place the cubed potatoes in a pot of cold salted water. Bring to a boil and simmer for 15-20 minutes until very tender. Drain and let steam dry for 2 minutes.
2. Pass the potatoes through a ricer or fine-mesh sieve into a bowl for a silky texture. Stir in 2 tablespoons of butter and the cream until smooth. Season with salt.
3. Pat the steaks dry with paper towels and season generously with salt and pepper on all sides.
4. Heat 1 tablespoon of olive oil in a heavy skillet over high heat until just smoking. Sear the steaks for 3-4 minutes per side. In the last 2 minutes of cooking, add the remaining butter, garlic, and rosemary to the pan; baste the steaks continuously with the foaming butter.
5. Use a meat thermometer to ensure the thickest part of the steak reaches an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Remove from the pan and rest for at least 5-10 minutes before slicing.
6. While the meat rests, toss the zucchini slices with the remaining olive oil and salt. Grill or pan-sear over medium-high heat for 2-3 minutes per side until charred and tender.
7. Slice the steak against the grain and serve alongside a swoop of the potato purée and the grilled zucchini.

Serve on warmed dark plates to make the colors pop. Garnish the steak with a sprinkle of flaky sea salt and a drizzle of the remaining pan butter.