Preheat the oven to 425°F (220°C) and set the rack to the top position.

Wash and dry the Yukon Gold potatoes, then dice them into ½-inch pieces.

Thinly slice the chives and place the garlic cloves in the center of a small piece of foil. Drizzle with olive oil, season with salt and pepper, and cinch into a packet.

Place the garlic foil packet on a baking sheet.

To roast the garlic, place the packet in the oven and roast for 10 minutes.

After 10 minutes, add the green beans to the baking sheet, drizzle with olive oil, salt, and pepper, then return to the oven for another 12-15 minutes.

While the garlic roasts, boil the diced potatoes in salted water until tender, about 15-20 minutes.

Reserve 1 cup of cooking liquid, then drain and return the potatoes to the pot.

Mash the potatoes until smooth, stir in the sour cream, and adjust seasoning with salt and pepper, using reserved liquid for creaminess.

Pat the rib-eye steak dry and season with salt and pepper.

Heat vegetable oil in a large pan over medium-high heat and cook the steak for 3-6 minutes per side to desired doneness.

Sear the fat layer if applicable, then transfer the steak to a cutting board to rest.

Wipe out the pan and melt butter over medium heat.

Mash the roasted garlic and add it to the pan, cooking for 30-60 seconds.

Add the beef demi-glace and water, simmering for 1-2 minutes until thickened.

Finish with another tablespoon of butter and season with salt and pepper.

Slice the steak against the grain and mix half of the chives into the mashed potatoes.

Serve the steak, potatoes, and green beans on plates, topping with the sauce and garnishing with the remaining chives.