Prepare the roasted garlic: Preheat the oven to 400°F. Using a sharp knife, slice about ¼” of the top of the garlic heads off, and drizzle the exposed cloves with olive oil and a sprinkle of salt. Wrap the garlic heads in aluminum foil and roast for 40 - 50 minutes, until the garlic cloves are softened and golden brown. Set aside until ready to use.

While the garlic is roasting, bring a pot of salted water to a boil. Add the peeled and diced potatoes to the boiling water and cook for about 15 - 20 minutes, or until fork-tender (for slides easily in and out). Drain the potatoes and set aside.

In a skillet, heat 1/3 of the butter over medium-low heat. Add the thinly sliced shallot and cook until softened and caramelized, about 10 - 15 minutes. Remove from heat and set aside.

Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins and set aside.

In a large bowl, mash the cooked potatoes with the remaining butter until smooth.

Stir in the heavy cream and sour cream until well combined.

Fold in the roasted garlic cloves and caramelized shallots. Season with salt and pepper to taste. Keep warm until serving.

Make the gravy: Pour the broth into a saucepan and simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy. Keep warm until serving.

Season the steaks generously on both sides with steak seasoning.

Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.

Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.

Continue cooking the steaks until they reach your desired temperature using a thermometer (see below). If you prefer a more well-done temperature, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and doesn't burn.

Remove the steak from the heat and allow it to rest. Add the garlic, butter, and thyme to the pan. Saute until the garlic is golden brown. Then remove the pan from the heat.

Combine the ingredients for the salad. Toss with the dressing until coated well.

Slice the steak against the grain and drizzle the butter and garlic from the pan over top. Season with salt and pepper to taste.

Serve the steak with mashed potatoes and gravy, salad, and beer.