http://www.finecooking.com/recipes/sear-roasted-rosemary-steak-potatoes.aspx

So let me start off by saying that I had been wanting to make this recipe since I started my cook escapade, but I did not have a cast iron skillet.  I was at walmart today getting some Tupperware (since my big Tupperware just broke), and I saw some cast iron skillets on sale so I got one :)  So now a whole new world has opened up to me in the world of cooking lol

I would definitely have to say that I am a meat and potato girl, and this recipe speaks directly to my soul! :)  Using the cast iron skillet (man that thing is freaking heavy) is great because you can cook on the stove and then stick it directly in the oven without losing any of the juice/flavors of what you’ve been cooking in.  (Yes, I know most of the rest of the world has been cooking with the cast iron skillets for centuries, but I have just discovered them!)

This particular recipe calls for the steak to be cooked medium-rare, but I like my meat cooked through completely so I ended up cooking it for a bit longer than called for.  Also, I ran out of rosemary in the middle of cooking it together, and there was no time to run to the store and get more.  Also, the store only sells the red potatoes in 2 pound bags and I used all the potatoes which is a bit more than the recipe specified.

Other than those 2 things, the recipe came out great and juicy since everything was cooked together in the same skillet.  I think I will have to season the steak on both sides next time as I had only seasoned one side of the beef, and that was a lot of salt for one side.  But other than that (and having more rosemary on hand), this recipe was quick and easy and you couldn’t ask for me a delicious and flavorful meal.  Steak and potatoes are for me and this was it! (Also, hubby got seconds!)

Grade: A+