A Moose in Love wrote:
>
> On Monday, October 14, 2019 at 10:23:38 PM UTC-4, jmcquown wrote:
> > 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
>
> I had steak(top sirloin) yesterday along with fried potatoes. Regular white spuds. I sliced them into rounds and fried them in evoo. When done, I topped with apple cider vinegar and fine salt.

Both meals above sound good.

My favorite steak dinner (daughter's too) was always medium rare
steak topped with cooked onions and mushrooms, shoestring fries
(deep fried) and sweet white corn. A slice or two of buttered
bread for me too.