5-8 pound of NY steak ( cut into 1 1/2 to 2 inches thickness)
One head of large Cabbage (shredded into finely)
1 pound of Carrots (shredded as well)
1 quarter gallon of Beef Broth (Can be replace with Red Wine or Veggie Broth)
Salt and Pepper to taste

Cut NY Steak into strips (or have your butcher cut it for you), seasoned with salt and pepper then let it sit in refrigerator for 2-3 hours. (You can add other seasoned flavour when it start to cook on the Cast Iron). Put large Cast Iron Skillet in an oven with 325-350 degrees for 10-20 minutes. While Cast Iron is in the oven, prepare the cabbage and carrot into shredded shape.
Put Cast Iron on the stovetop and turn it high heat, put NY Strip and let it sit for 2-3 min on each side (That will be a Medium Rare; 4-5 minutes on each side for Medium; 5-7 minutes on each side for medium well). After cook on both sides, put aside to let meat be mellow out and cook the Cabbage-Carrots with Beef Broth and seasoned with salt and pepper (If you like the garlicky, add few smashed garlic cloves or sprinkle with granulated garlic or any kind of spices or dried herbs as well). Let the cabbage become wilted and cabbage an al Dente, then put steak back in to cook for 2-3 minutes. Start plating on big oval dish with cooked cabbage and carrots, cut NY steak into diagonally and put on top then pour the remain sauce on top. Decorates with edible Flowers.