To prepare the herbed butter:

1. In a small bowl, mix the butter, garlic, lemon juice and parsley. Roll the butter into a log shape. Wrap the butter in a sheet of wax paper.
2. Refrigerate until cool throughout, at least 1 hour.

To prepare the steaks:

1. Sprinkle the steaks with the salt and pepper. Brush each steak with olive oil.
2. Preheat a cast-iron skillet over medium heat. Immediately reduce heat to low. Sear steaks for 3-5 minutes per side.
3. Continue to cook steaks over very low heat until reaching desired level of doneness.
4. Transfer cooked steaks to a cutting board, and allow to rest for 10 minutes.
5. Serve with a dollop of herbed butter.

To prepare the potatoes:

1. In a large saucepan, cover potatoes with water. Bring water to a boil. Reduce heat. Cover potatoes and cook until tender, about 40 minutes. Drain potatoes, and refrigerate at least 1 hour.
2. Preheat oven to 350 degrees F.
3. Peel potatoes. Coarsely shred potatoes. In a saucepan over medium heat, heat the milk, cream, salt, mustard and pepper until bubbles form at the sides of the mixture. Stir in shredded potatoes.
4. Lightly grease an 8×8-inch baking dish. Transfer shredded potato mix to the prepared dish. Sprinkle cheddar cheese and bread crumbs over the potatoes.
5. Bake the potatoes until cheese topping is browned, about 45 minutes.