Remove the NY Strip Steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt, black pepper, garlic powder, and fresh rosemary.

Heat the Skillet

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Cook the Steak

Add the seasoned steak to the skillet. Cook for 4-5 minutes on one side until a nice crust forms. Flip and cook for an additional 3-4 minutes for medium-rare. Adjust cooking time for desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for about 5-10 minutes before slicing.

Roasted Potatoes Preparation

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Potatoes

Wash and cut the Yukon Gold potatoes into bite-sized pieces. Place them in a large bowl.

Season the Potatoes

Drizzle the olive oil over the potatoes. Add salt, black pepper, and garlic powder. Toss until the potatoes are well coated.

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through.

Garnish

Once roasted, remove from the oven and toss with fresh parsley before serving.

Broccoli Preparation

Prepare the Broccoli

Wash the broccoli and cut it into florets. Set aside.

Blanch the Broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and tender-crisp.

Sauté the Broccoli

Drain the broccoli and transfer it to a skillet with olive oil. Sauté over medium heat for 2-3 minutes.

Season and Finish

Season with salt, black pepper, and lemon juice. Toss to combine and remove from heat.