Preheat oven to 450 and bring the steak to room temperature.

Heat the cast iron in the oven for 15 minutes.

Pat the steak dry. Mix together in a small bowl the spice rub of sea salt, black pepper, and garlic powder. Massage this generously into the meat. Drizzle olive oil onto meat and rub into the meat. Let this rest again while the cast iron heats up.

In the meantime, Cut the potatoes into ½” chunks. Toss together with olive oil, sea salt, minced garlic, and crushed rosemary. Spread onto a baking sheet and add to the oven to cook for 30 minutes or until golden brown, flipping halfway through. You can keep this in the oven while the steak is cooking.

When the cast iron is ready, take it out and heat on high on the stove. Melt 2 tablespoons of unsalted butter in the pan and add a sprig of rosemary. The pan should be screaming hot.

Add the steak to the pan and let sear 2 minutes on both sides, for about an inch thick NY Strip. Take out the sprig of rosemary.

Flip the steak back to the first side and transfer this to the oven to cook at 450. Cook this for 2.5-4 minutes per side depending on how you like it and how thick your steak is. 2.5 minutes would be medium rare for an inch thick steak.

Once done, pull this out of the oven and let the steak rest covered on a cutting board for at least 10 minutes for the juices to settle.