The full Sunday night plate: cast iron NY strip with herb butter, roasted smashed potatoes, and garlic green beans. Comes together in under an hour.
Boil baby potatoes until just tender, 12–15 min. Drain, then smash each one on a baking sheet. Drizzle with olive oil, salt. Roast at 425°F for 25–30 min until crispy.
The smash creates more surface area = more crispiness
Pull steak from the fridge 30 minutes before cooking. Season generously on all sides with salt and pepper.
Room temp = more even cook
Get a cast iron ripping hot with a splash of oil. Sear steak 3 minutes without moving. Flip and sear the other side 2 minutes.
Listen to the sear — it should be aggressive
Reduce heat to medium. Add butter, thyme, rosemary, and smashed garlic. Once butter foams, tilt the pan and spoon the butter continuously over the steak for 2 minutes.
Keep the butter moving — this builds the crust
Transfer to a cutting board. Rest 8–10 minutes tented loosely with foil. Don't skip this.
Slice steak against the grain. Arrange with crispy potatoes and garlic green beans. Finish with a pinch of flaky salt on the steak.