Beef ... it's what's for dinner

I am a major fan of the dry aged beef at Whole Foods and while Shells prefers the leaner cut of the NY Strip, sometimes I just feel like a ribeye.  Once I found out that Shells had bought a big bulb of fresh garlic at the farmers market, I knew it was a beef night so I bought one of each.

For this dinner I fired up the grill and then got started on the fixings.  To go with the beef I did smashed potatoes (roasted popper potatoes, roasted onions, roasted garlic & parmesan cheese) & sauteed veggies.  For the sauteed veggies I cooked up some broccoli and sliced shiitake mushrooms.

I tossed a couple of the smaller shiitake caps and a few of the garlic cloves in a little oil, and then put them on a small oven sheet that I don't mind putting on the grill.  The steaks each got a little salt and pepper and then onto the hot grill they went.  The ribeye went on a couple of minutes ahead of the NY Strip as I wanted the latter to come out medium rare, while a ribeye should be a little more towards medium to make sure the marbling renders well.

I served the steak over the smashed potatoes with the broccoli on the side.  For the strip I sliced it and served sliced, the ribeye went onto my plate whole.