1
Preheat the oven to 350°F.
2
Place the whole russet potatoes on a baking sheet, pierce them all over with a fork, and roast until very soft, about 1 hour.
3
Remove the steaks from the fridge to come to room temperature.
4
In a large stockpot, place the chopped red bliss potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions. Season with salt and pepper to taste.
5
Slice the baked potatoes in half and scoop out the flesh. Fold the baked potato flesh into the scallion mashed potatoes and fill the empty potato skins with scallion mashed potatoes. Top with cheddar cheese and bake for 10-15 minutes, until the cheese is melted and slightly brown. If all of the mashed potatoes don't fit inside, keep them for plating.
6
In a small saucepan, heat the olive oil for the compound butter. Add the shallots and cook until softened, about 3-4 minutes. Add the red wine and bring to a simmer. Cook until reduced by half. Add the thyme and continue to simmer until the red wine is almost gone. Cool in the fridge.
7
Place the cooled red wine reduction, butter and salt in a food processor and blend until fully combined. Transfer the compound butter to a large piece of plastic wrap and shape into a log. Chill until ready to serve.
8
Bring a large pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes.
9
Heat an outdoor grill or large skillet to high heat. Pat the steaks dry with paper towels, brush with olive oil, and sprinkle both sides with salt and pepper. Grill the steaks for 4-5 minutes per side, until an instant-read thermometer reaches 130°F for rare, 140°F for medium and 150°F for medium-well. Let the steaks rest, covered, for 5 minutes before serving.
10
To serve, place a twice-baked potato and a steak on each plate. Add broccoli and a pat of red wine compound butter.