Sprinkle the steaks with salt, ground black pepper, and MSG on one side. Rub these seasoning with your finger tips. You may pierce the steaks in several places with a fork to drive some of these seasonings into the meat. Season the other side and repeat the same process. Let the meat sit for at least 10 minutes… to allow the seasonings do its magic on the meat.

Preheat oven to 400°F. Heat a large oven proof plate in the oven to hold the seared steaks.

Heat a large, heavy and oven-proof skillet and add regular olive oil. Sauté the smashed garlic until it turns brown. Remove the garlic and discard. Sear the steaks one at a time … about 2 minutes on each side. Place seared steaks on the hot plate while you finish searing the remaining steaks.

Place all the steaks back in the pan and finish cooking in the oven for about 8 - 10 minutes, depending on how well done you want them. Let the steaks rest about 2 minutes before slicing. Serve 3 people.

Wasabi Mashed Potatoes

* 6 medium size gold or red potatoes – peeled and halves (you may keep the
potatoes skins if they are blemish free)
* ½ TBSPs. salt
* 2 ½ quarts water
* 4 TBSPs. butter
* 1 – 2 TBSPs. wasabi paste
* ½ milk or soymilk
* 1 ½ tsp. salt
* Freshly ground black pepper

Using a large pot… bring the water and salt to a rolling boil. Add the peeled and quartered potatoes and let it boil about 20 minutes or until tender. Drain potatoes and place back in the pot. Add butter and mash the potatoes with a potato masher. “Try not to mash it too much or you’ll end up with a paste.) Add wasabi paste (one tablespoon at a time), milk, salt and black pepper. Stir to combine. Taste for additional seasoning.

Serve warm with the “Pan Seared Black Angus NY Strips.”

Additional side dish: Sautéed fresh corn

* 4 fresh corn on the cob – husk and silks removed
* Salt and ground black pepper
* 3 TBSPs. olive oil

Remove the husk and silks of the corn… the shave the kernels off the cob. (The easiest and most efficient ways to do this is to place a small chopping board in a cookie sheet and shave the kernels onto the cookie sheet.) Heat a large skillet and add the olive oil. Stir in the corn and sauté for a few minutes. Simmer over medium heat for about 4 - 6 minutes or until cooked. Season with salt and black pepper.