Prepare the steak. Season both sides with salt and ground black pepper. Set aside.

Make the mashed potato by boiling it in 1 quart of water for 15 minutes. Note: add 1 teaspoon salt in boiling water before putting the potato in. Drain the water using a colander. Add butter on the hot cooking pot. Put the potato back into the pot. Mash using a potato masher or a fork. Add evaporated milk. Continue mashing until the texture of the potato becomes smooth. Season with salt and ground black pepper. Set aside.

Make the gravy by melting the butter in a saucepan. Add Knorr Beef Cube. Stir. Add all-purpose flour. Continue stirring for 5 to 7 minutes. Add Half the amount of the water as indicated in the ingredient list. Continue stirring until all ingredients are well blended. Season with salt and ground black pepper. Note: add more water as needed to make the consistency thinner per your preference.

Start cooking the steak by heating a cast iron pan. Add cooking oil and butter. Once the butter melts, put the steak into the pan. Sear it for 2 minutes. Add the rosemary and thyme directly to the oil so that it will be infused with the aroma and flavor of the herbs. Continue cooking for 2 minutes. Remove the herbs and discard. Turn the steak over and continue cooking in high heat for 4 minutes.

Take the steak off the pan and place it on a clean plate. Let it rest for at least 5 minutes.

Arrange mashed potato on the side and pour the gravy on it. Serve with steamed vegetables.

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