I bought a nicely marbled NY Strip steak. It was very thick and weighed
1.31 lbs. I don't have a huge appetite so I cut it into thirds and
froze two pieces into smaller steaks for later meals.

I simply seasoned the steak with S&P and sprinkled it with a little bit
of garlic powder. Let the seasonings set for a bit, then seared it in a
very hot small cast iron skillet. Turned down the heat and let it cook
to medium rare. It was practically fork tender and oh so delicious!

Before cooking the steak I boiled then smashed and roasted some multi
coloured baby potatoes. Drizzled with olive oil and smashed. Everyone
seems to have a recipe for them. All I can say is they're delicious.
Crispy outside, nice and tender inside. I sprinkled them with course
salt, pepper and crushed dried rosemary. I have to say, for a lot of
years I wasn't fond of rosemary. Too pine-like. I've since figured out
if you use it very sparingly it can be quite nice. Or perhaps as I'm
getting older my tastes are changing. If you don't like rosemary, dill
weed is nice on those smashed roasted potatoes.

No green vegetable was served. Sometimes steak & potatoes is just right.

Jill