Steps:

1. Add the diced potatoes to a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.


2. In a small saucepan on low, heat the butter and 1/2 cup of heavy cream until just warmed through.


3. Meanwhile, heat the vegetable oil in a cast-iron skillet/carbon-steel pan over medium-high heat.


4. Season both sides of the strip generously with salt.


5. Carefully lay the steak into the hot oil and cook 5 minutes per side, or until it reaches desired temperature. Remove the steak to a plate to rest.


6. Strain the boiled potatoes and pass them through a ricer into a large bowl. No need to peel the potatoes; the ricer will do all the work for you


7. Gently fold the warmed butter and cream mixture into the potatoes.


8. Slice the steak against the grain, drizzle with the sauce, and top with roughly chopped parsley. Serve alongside creamy mashed potatoes.