Peel and cube the potatoes into roughly equal-sized chunks. Fill a large pot with salted water and bring it to a boil. Add the potatoes and cook for 15-20 minutes until fork-tender.

Pat the steaks dry and season both sides with salt and pepper. Let them sit at room temperature for a few minutes. Heat a cast iron skillet over medium-high heat and add olive oil. Once hot, sear the steaks for 3-4 minutes per side for medium doneness.

In the last minute of cooking, add the butter and minced garlic to the pan. Tilt and baste the steaks with the garlic butter a couple of times. Transfer to a plate to rest for 5 minutes.

Drain the cooked potatoes well and transfer to a mixing bowl. Mash with butter and milk until creamy but still textured. Add salt and pepper to taste. Fold in the peas just before serving.

Heat a large skillet over medium-high heat and add butter. Add all vegetables, starting with carrots and green beans. Cook for 8-10 minutes, stirring occasionally. Add minced garlic in the last 2 minutes. Season with salt and pepper to taste.