Rub steaks with salt, generous pepper and fresh parsley. Refrigerate for at a minimum one hour. I usually prep my steaks in the morning and leave in the refrigerator all day.

If you want to take the recipe up a notch, you can pre-soften your butter and stir in 1 tsp. finely chopped dried herbs of your choice (rosemary, thyme, lavender). Return butter to refrigerator. 

Heat a spoonful of plain butter in your pre-heated cast iron skillet. Sear the steaks on high heat, making sure you turn them half-way. For a medium steak, cook 7-10 minutes total on both sides. 

The pièce de résistance is to top each steak with a dollop of your butter, ground fresh black pepper and a scattering of fresh Parsley. 

Wash potatoes well, leave skins on. Cut your fries to your liking, stick soldiers or wedges.

Lay on a piece of parchment paper, generously drizzle with olive oil, salt and pepper.

Bake in the oven for 30 minutes until they are crisp-delicious! Salt and pepper and serve hot. My family likes truffle salt on steak and fries!

I serve sautéed spinach for my green. I use the largest box of fresh, pre-washed spinach. I coat a sauté pan with olive oil and Maldon salt and sauté for a couple of minutes! Voila!