I'm guessing there was a minor mistake in the topic title that got corrected by our highly paid moderator staff.
I have a rib eye steak that is doing partial duty in my Sous Vide, but I plan to do most of the cooking in a ribbed cast iron pan.
With that I have a mini-potato recipe worth sharing. I get a mix of mini-potatoes, this time only red and white but I prefer having some blacks too. I nuke them to tenderness, then saute them in garlic butter and add salt and a heavy hand of pepper. Oh yes, and a dash of brown sugar.
Vegetables will have to wait until I survey my freezer.