Steak and Brussel Sprouts

This is my boyfriend and I's favourite treat. This weekend, we bought wagyu from St. Lawrence market (from Denver, not Japan), but we've also made this recipe with just a regular New York strip.

He obsessed over the steak, and I do the potatoes and sprouts. None of this is cheap, but it's still significantly cheaper than eating out at a restaurant.

Directions for steak:

Choosing a good steak is the most important step. Good steaks have good marbling, with is the fat found within the meat fibers, not the one surrounding the edge. Ask your meat supplier for recommendations, sometimes a higher price is totally worth it.
Salt the steak on both sides and let it rest on the fridge over night. Keep in mind all of the salt will absorb, so be careful not to oversalt it.
Take your steak out and let it rest for 5 - 10 minutes so that it gets closer to room temperature, this will help get a better searing.
Season generously with ground pepper, and garlic powder on both sides and edges. You can try pressing the seasoning gently into the surface. (Tip - before seasoning, you can pad dry the surfaces of the meat if moist. The drier they are the better the searing).
Preheat a cast iron skillet on high, or medium high if using an electric stove for at least 5 minutes It should be really hot in order to get a good searing. Cover the surface of the pan with canola oil and place your steak. You should immediately hear the sizzling, be careful with oil splashing.
Leave the steak untouched on one side for 2 minutes, then flip over and wait 30 seconds.
After, add butter, a crushed garlic, and rosemary. Use a spoon to pour the browned butter on top of the steak for another minute and a half, then lower the temperature and let it cook for a bit longer.
You can use a meat thermometer to measure the temperature, take it out when it is around 120f. If you don’t have a thermometer, you can press into the surface. For medium rare it should feel bouncy, for well done it will be more rigid.
After the steak is out, let it rest for at least 10 minutes. This will make it a lot jucier and tender. You can wrap it on aluminum foil to prevent it from getting cold.
Cut and serve. (Tip - Try cutting it in 1 inch slices, so that they don’t get cold)

For the brussel sprouts: for 2 people

preheat the oven to 375
Chop Brussels in halves and put in a bowl
1 tbsp olive oil
1 tbsp balsamic vinaigrette
2 tbsp maple syrup (if you want less sweet do less)
1-2 minced garlic cloves
mix in the bowl and put on a tray in the oven for 20-25 minutes. Until crispy but not too burnt.