New Recipe for Menu Planning

I found this recipe to add to our menu next week.

Strip Steak with rosemary and garlic
3 russet potatoes
6 cloves garlic, thinly sliced
2 tablespoons fresh rosemary
2 tablespoons olive oil
2 1-inch strip steaks
Kosher salt and black pepper
1/4 cup sour cream

Heat oven to 400. Prick the potatoes all over with fork and bake directly on an oven rack until tender, 45 to 55 minutes.

Meanwhile, in a shallow dish, combine the garlic, rosemary, and oil. Add steaks and turn to coat. Let marinate, turning once for at least 30 minutes (and up to 1 day in refrigerator).

Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden 2 to 3 minutes. Spoon over sliced steak and serve with the potatoes and sour cream.