Pan-seared chuckeye steak cooked in a small cast iron skillet,
parsley-ed potatoes and steamed from frozen baby peas.

I season the steak well with flaked salt, a sprinkling of ground black
pepper and garlic powder a couple of days before I cook it. I keep it
well wrapped in the fridge, then let it come to nearly room temp before
cooking it in a small, hot cast iron skillet. Hot to sear each side
then turn down the heat and cook to medium rare. Chuckeye steaks are
very tender and taste really good. Yum!

Jill