New Year's Eve Feast

Picked up a couple of 16 oz bone-in New York Strip steaks from Smith's for $4.99 / lb and prep'd them yesterday with Adolph's Unseasoned Meat Tenderizer, Salt, Fresh Ground Black Pepper and a generous coating of my Curry Powder, Garam Masala, Allspice, Cumin mix and forked the seasoning into the steak on both sides.

Into a smoking hot cast iron skillet for 3-1/2 mins on the 1st side - steaks were about 3/4" thick so 1 min for every 1/4" of thickness for Medium.

I keep boiled eggs in the fridge all the time for a quick and easy "Perfect Food" snack.

I boil them for 5 mins at this 7200' elevation in Santa Fe which gets them to soft boiled where the yolk is still moist but not runny.... that's the way I like them.

Beautiful Blackening of the seasoning on this steak - this is what a cast iron skillet does.  Most people don't realize the difference that searing that seasoning to the meat surface makes.  It creates an incredible layer of flavor AND seals in the natural meat juices.

3 mins on the 2nd side and then let that steak rest for at least 5 mins before eating.

Once that steak comes out, I pan grilled in the steak drippings an entire yellow squash sliced thin seasoned with the same spices as the steak.

Pan grilled an already baked sweet potato sliced into discs and added a 2nd starch in the form of a 90 second microwave packet of Uncle Ben's Red Beans and Rice mix.  Once the rice cooked in the microwave I pan grilled it in the cast iron skillet to get some of that steak seasoning into the rice. Add a beautiful soft boiled egg on the side, fresh basil for a garnish and a bodybuilding drink mix of Fruit Punch Creatine and Chocolate Protein isolate with a pan grilled Hawaiian Honey Wheat Roll with real butter for what I consider dessert and you've got a...

New Year's Eve Feast!

That's the way to finish off 2016 and put a good start on 2017.