#cast iron pan-seared steak

[revolutionaryrainbows]

Beef Recipe Steak is pan-seared in a cast iron skillet and finished in the oven. A quick 45-minute marinade adds extra flavor to your sirloin.

[rogersgeorgia]

Cast Iron Pan-Seared Steak Oven-Finished In a cast iron skillet, the steak is pan-seared before being finished in the oven. Your sirloin gains additional flavor from a quick 45-minute marinade.

[bitchfitch]

I know it's more my vibe to post extremely unhelpful recipes but I'm proud of how this one looks

[fuckingrecipes]

(diff anon) re: searing meat. If I try to cook meat as instructed most times I end up with a really burnt exterior on the meat, not the good crispy kind, I mean truly black burnt. I use a cast iron instead of a pan, could that be the issue? or maybe the meat is way too thick to cook evenly?

Searing is to put a crust on the outside. That's it.

If you're working with a thick cut of meat, you're NOT expected to cook the meat throughout in the searing step.

That's why a lot of steak recipes say 'Sear the outside first, then finish in the oven'

[kkimura]

この厚さのステーキ。やばい。人生で1番ぶ厚いステーキ買ってしまった　🥳

両面キャストアイロンで焼き色つけて、オーブンで焼き上げました！🥩🍷

最高に美味しかったけど、半分くらい余った。今夜は何料理に使おうかなー。🤔　

I bought the thickest steak ever in my life!

Seared both side in a cast iron pan and finished in the oven. Came out perfectly medium rare and juicy🥩

I couldn’t eat the whole thing and still have tons of leftover… thinking about making Thai beef basil for dinner tonight! 😋

[kingdomstims]

-> jahan stimboard + meat

[ID from alt: A 3x3 stimboard of 9 GIFs. GIF 1: A burger patty being flipped over in a pan. GIF 2: Kadai chicken being stirred around. GIF 3: A cube of beef being dipped in a brown sauce with sesame seeds. GIF 4: Bacon being poked around in a cast iron pan. GIF 5 (center): Jahan from the group "The Kingdom" grinning and laughing. GIF 6: Picanha being sliced. GIF 7: Steak being sliced. GIF 8: A seared cube of beef being picked up. GIF 9: A rack of ribs cooking on a grill. End ID]

[deadfileinthecabinet]

Steak with garlic butter and a side of roasted vegetables straight from the farm near the FishEye. What do you say Aiden? Think you can beat this?

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Here’s the recipe :

Pan-Seared Steak with Garlic Butter

Equipment

Cast Iron Pan

Mixing Bowls

Ingredients

4 steaks (New York Strip, Ribeye, Top Sirloin, or your favorite cut)

salt (to taste)

pepper (to taste)

1 tablespoon olive oil

Garlic Herb Butter

1 stick butter (softened)

1 tablespoon garlic (minced)

2 tablespoons minced fresh herbs (parsley, thyme, dill or chives, plus more for garnish)

1 pinch salt

1 pinch pepper

Instructions

Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.

Pat each steak dry with a paper towel. Generously season both sides with salt and pepper.

Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).

Remove steak from heat and rest for at least 5 minutes. Top with a scoop of the garlic butter and serve.

To make Garlic Herb Butter:

While the steak is cooking, gently stir all the ingredients for the butter in a small bowl.

Recipe

[soulofapatrick]

One Step Closer to a Family - Joel Miller x Reader

Summary: It’s Joel’s birthday and you’ve made a perfect meal except Joel wants dessert after...

Words: 2.8k

Warnings: Smut; (p in v); I guess it could be a breeding kink; little bit of an age gap; oral f!receiving 

Notes: This was requested by @phoenixxtay​ for her birthday today (it is currently 1.30am in the UK as I post this so happy birthday!)

-----------

Y/N’s POV

I couldn’t sit still any longer, Joel was due home in an hour after going to work on his birthday. Sarah had agreed that she would stay with Tommy for the night so we could have a romantic evening together, she had suggested it even with a mischievous glint in her chocolate eyes that had me almost sweating nervously. She’s fifteen now and has been hinting at wanting a sibling for forever so I’m not surprised if that’s what she was getting at despite us using condoms or the pull out method. It was playing in my mind and yeah maybe I could bring it up with Joel but I’m not sure tonight would be the night I do that. 

Joel’s big fan of steak with this rich bernaise sauce so that’s what is on the menu for night. It doesn’t take long to cook but I wanted it to be perfect so I had bought two extra steaks just in case I fuck up the first two. I’m rather forgetful with my ADHD so anything is possible and I just hope it all turns out well, I want Joel to have the perfect birthday evening without having to worry about the house being burnt down…

I take a deep breath and just go for it, heating cast-iron skillet over a high heat until it’s practically smoking before adding the oil. A bunch of profanities slip past my lips when the oil spits back at me but I can’t leave it, the oil needs to not dissipate before I put the steaks in so I just wipe down the singed skin. The steaks begin to sear perfectly in the pan so I lower the heat a little more, adding sprigs of thyme and a clove of garlic to add some real flavour to the steaks. I have to keep them in the skillet for exactly five minutes more, constantly turning them and making sure they’re cooked all the way through before setting them aside so they wouldn’t be overcooked, wrapping them in tin foil. 

Then I get to making the bernaise sauce. I don’t know why Tommy wants me to handmade the sauce instead of buying the instant packets like I asked. I’m not a chef, he’s a fucking amazing one though. I had begged Tommy to cook the meal for me but instead he’s set me up with instructions and… well, I’d like to tear my fucking hair out but I am way too determined to do this for Joel. I don’t care how many tries it takes; I will make this damn meal for his birthday. 

Following the messily scrawled instructions I whisk together egg yolks, white wine vinegar and a pinch of salt until it’s all frothy. The next instruction is to add small cubes of cold butter, one at a time and whisk it constantly until it’s thick and creamy. Who the fuck makes cubes of butter?? What the fuck is this weirdness? Cubes are not an exact measurement!

Taking a deep breath I have to carry on as it’s getting closer and closer to 6pm and I’m not changed yet! I move on to adding some tarragon, whatever the actual fuck that is, to the sauce and giving it one final whisk before warming it in the microwave for a few minutes so I can plate the still steaming steaks. The sauce smelling really fucking good as I pour it over the steaks before covering them with the foil again so I can sprint upstairs to change. 

I wanted this to be casual and cute so I opted for a pair of high-waisted jeans and soft, cosy sweater that hugs all my curves in the right places. Not having time to put any makeup on or style my hair I just brush it out before running my fingers through it to give it some lift, smiling at how good I feel in my reflection when the front door opens and my name is being called. 

Joel’s standing at the bottom of the stairs when I emerge from our bedroom, head tilted a little when he seems I’m more dressed up than usual. From here he looks really fucking good, his short and dark loose curls are dusted with dust from being at the construction site all day and it makes me wonder what he’s gonna look like when he gets old enough to have salt and pepper hair. His eyes soften as I make my way down to him, wrapping his strong and muscular arms around me and pressing me to his chest, draping my arms around his neck as a cheeky grin slides onto his face as he asks, “What the occasion to be so dressed up darlin’?” 

“Oh I think you know,” I can’t keep the smile off my face as I press a sweet and quick kiss to his lips, relishing in something so simple as how Joel-like he smells despite coming home from a hard days work, “Come on! Dinner’s ready and it’s gonna go cold soon.” I’m wriggling out of his grip to grab his calloused hand and lead him into the kitchen, waiting for him to sit down, “Close your eyes baby!” 

He narrows his honey eyes at me in suspicion so I raise both my eyebrows in retaliation until he does. As quick as I can I rip the foil off our plates and place his in front of him before sitting opposite him and telling him he can open his eyes. His face falls into surprise when he sees the steak and béarnaise sauce in front of him, perfectly cooked and smelling really fucking good. He’s looking at me with adoration and those lines around his eyes crinkle as he smiles and whispers out a soft, “I love you Y/N, this is very sweet.” 

“Happy birthday Joel.” I feel myself getting choked up a little at how he’s looking at me. We’ve been dating for almost four years and every time he looks at me like that I feel the air get knocked out of my lungs. It feel like the whole world doesn’t exist except us too as his gaze is soft and tender, unwavering and making my heart skip a beat or two while my breath catches in my throat. I feel completely seen and understood. I know that Joel really does love me for who I am, with all my strengths and weaknesses. I feel safe and secure, knowing that I have someone who cares for me deeply and will always be there for me. His expression of love and adoration fills me with a warm and fuzzy feeling, like I'm enveloped in a cozy blanket. It's a moment I'll never forget, and one that reminds me of just how lucky I am to have such a wonderful partner in my life. 

*

The food gets scarfed down and Joel settles me with a different type of look, his honey eyes darkening as they rake over my body and his voice comes out deep and smooth with a slight rasp to it, “Now I think I want dessert.” 

I decide to play ignorance, watching the way he shifts in his seat as he becomes impatient, “Oh? Well we have ice cream and-“

“Now don’t be a tease sugar,” He stands, moving around the table in one move, holding a hand out for me to take, “Upstairs now, don’t make me wait as it is my birthday.” 

“That’s a dirty trick.” I take his large hand, letting him lead me upstairs and hearing him chuckle before I’m being pushed against the wall. His body cages mine, all harsh lines and ridges pressed against mine as his plump lips ghost over my needy ones. His breath ghosting over my face before he groans softly and suddenly his lips are on mine properly, the kiss intense and passionate. His hands move to grip my hips tightly, tugging at the waistband of my jeans and letting the stretchy material snap back against my skin with a gasp that he swallows, tongue taking this opportunity to lick into my mouth. 

“Let me show you a dirty trick,” He growls into my ear before trailing hot and open mouthed kisses down my neck, being sure to suck a few hickeys into spots I know I won’t be able to cover at all and that thought alone turns me on even more than I am now already soaking my lace panties I picked out just for Joel. His thick fingers popping the button on my jeans and I’m letting out a filthy sound when he sinks to his knees in front of me as he tugs the fabric down my legs, eyes flicking up mine when he takes note of his favourite pair of panties, “Now that’s a gift I like.” 

The jean are flung somewhere in the hallway, Joel diving between my legs with kisses and kitten licks up the insides of my thighs as he avoids the area I need him the most. His beard tickles the oversensitive skin, every scratch feeling like fire as he teases me, blowing on my clothes mound before sucking the fabric into his mouth with a low groan. He’s really drawing this out, wanting to make me beg for him, a rumble in his chest when my hand tangles in his hair and pushing his face forwards as I need him. Fuck, I need him so fucking badly and he finally stops, the panties around my ankles in less than a second. He does’t give me time to prepare myself, his tongue plunging into my wet heat with absolutely no warning, causing my body to jerk away but his strong hands are splayed on my hips to keep me against the wall. 

It doesn’t take long for me to be writhing and moaning above him as he swirls his tongue around my clit, moving my left leg so it’s over his shoulder and it changes the angle completely. My whole body shudders when he licks a strip up my folds before going back to dipping his tongue in and out of my core with both precision and sloppiness before going back to sucking on my clit. He alternates between the two and soon enough my legs are beginning to shake and that tightness begins to build. My body tries to pull away and towards him at the same time, the feeling becoming overwhelming and Joel just hums, sending electricity through my core up my spine to my brain where everything becomes white noise. I can feel myself pulsing around his tongue that hasn’t stopped fucking into me and my hands tug almost painfully at his hair while my head falls back against the wall with a thud, my thighs trying to clamp around him as my vision partially whites out and Joel continues eat me out until I’m whining and trying to tug him away. 

He looks so fucking dirty, mouth and beard soaked in my juices, his usually honey eyes are dark and pupils blown out wide as his chest heaves as if he was trying to suffocate himself between my legs. He pulls my leg from his shoulder and his hands have to grab my hips to keep my standing when my knees give as they’re shaking so much. It draws a shit-eating grim to his lips as he leans in to whisper, “I’m just getting started with tonight sweetheart.” 

I’m being guided away from the wall and into the bedroom, a gasp falling from my lips when my calves hit the edge of the bed and I buck backwards. Joel helps me shift up the bed before quickly discarding his shirt and jeans with a thunk and that tent in his boxers has me almost salivating at the sight. He’s standing at the edge of the bed, watching me and it gives me time to really admire him. He may be 36 and twelve years older than me but he does not look older at all, his well-defined arms and chest making me melt. The visible muscle tone only for me to see as they’re usually hidden beneath the somewhat baggy tee shirts he wears, shoulders broad and square as he holds himself with confidence. His tanned and toned chest leading down to those dark curls that disappear beneath the extremely tight boxers that grip his thick thighs. He’s deceptively lean and athletic in appearance but to me he’s rugged and so fucking attractive, crawling over me and practically stranding me so he can push my sweater up my chest. 

I help him by hastily pulling it over my head and throwing to the floor, feeling the rough pads of his fingers nimbly unhook my bra and he tosses it in the direction my sweater was thrown before his head ducks down. The fucking tease kisses between the valley of my breasts, avoiding any contact with them as he pushes his boxers off and growls out, “I think you can come unstimulated baby, what do you think?”

Before I can answer he’s pushing the tip past my folds, a low and guttural sound falling from those swollen lips as his head falls into the crook of my neck, his hands finding mine and pressing them to the bed either side of my head. Despite having a rougher side to him it always slips away after foreplay, the sex itself being love making rather than sex. I feel special and valued when we have sex, knowing that pleasing me is pleasuring him too and bringing him closer to his climax. 

“J-joel,” I’m begging, my legs wrapping around his hips and my heel digging into the small of his back so he sinks in even further, “Fuck, please” 

Those two words are all he needs to be sinking to the hilt, both of us letting out sounds before he’s nudging my face to meet his so he can draw me into a passionate kiss. The taste of the whiskey and the saltiness of me still on his lips is sweet and intoxicating, and I can’t get enough of it. Our tongues dancing together in a fiery exchange, each one exploring and discovering the other as if we had never before, just as thrilling as the first time.

His hips cant back before he’s pressing in again, drawing a sharp gasp from me at the slide in, feeling ever bump and ridge of his thick length and it feels like everything else fades away. The world disappearing as we get lost in the intensity of each other, being so intimately joined together as he sets a steady rhythm, my heart racing and we’re gasping and moaning into each other’s mouths. He’s letting my hands go to wrap them around my body and mine curl in his hair and grip onto his shoulder as that feeling begins to build up. 

My nails dig into Joel’s shoulder and I’m tugging on his curls, the kisses becoming sloppy and needy as his dick twitches with every drag, pulling both of us closer and closer. He soon changes his motion to rolling his hips in a circular motion, the dark curls of his happy trial brushing against my clit with every circle until I’m arching my back, crying out his name and clenching around him. He continues the movements, whispering sweet nothings as I ride out my high, him following through and my legs clamping around his hips. The sensation of him pulsing inside me as he fills me up makes my eyes roll back in my head, almost coming again as it’s a new sensation. 

Joel lets himself fall on top of me, face buried in the crook of his neck again as he continues to twitch inside me and slowly, almost painfully at how hard I was tensing every muscle in my body I unwind my legs from around his waist. He stays where he is, lips curling up into a smile against my skin before he’s mumbling, “That was new…. We should do that again.” 

“Well, Sarah has been bugging me about a sibling.” I tease, testing the waters and he just huffs a soft laugh before kissing any available skin and pulling himself back onto his arms to meet my gaze, still buried inside of me. 

“You ready to start a family?” 

“With you? Always.” 

“Well then.” He’s got that cheeky grin on his face as he looks down at me, hips twitching and I realise he’s still very hard, causing me to let out a soft sound as fuck that’s very hot. 

“Fuck me again.” 

“Yes ma’am.”

----------------

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[fuckkbrunch]

This one isn't really a recipe, I guess, but it was my birthday weekend and I wanted one.

This page in the book just has a photo of a huge steak, and an accompanying paragraph or two about picking cuts of meat, and finishing your steak in a 400 degree oven. Basting in butter, that kinda thing. So.

Here we go. As luck would have it, these big ass ribeye steaks were $12 off for a three pack. Weighing in at 16-18oz per steak, oh hell yes.

But now, the hidden star of this meal...

Pommes Anna, take two, ready to bake. You might recall my first attempt at this about a month ago...

Shameful. Still delicious, but in no way presentable. No iconic flip out of the pan.

I downsized my cast iron, and believe it or not, I cut back on the butter just a smidge. Nothing else to it, besides salt and pepper. Nowhere to hide, no room for error...

And now back to our show. These steaks really are a beaut. Hit them with a 4 minute sear on each side, basted in butter, tossed some cut garlic on top of them and chucked it in the oven.

They're so pretty. I'm only a little devastated that I over cooked them. Not a ton, they were still pink and tender, but not that good medium rare that you want with this kind of steak. Salt level was perfect.

I'm new to the oven finishing method, and honestly haven't cooked many steaks in my career. If it were up to me, I would have done these fully on the stovetop.

And now, the moment I had been stressing about for most of my afternoon...

Redemption!!! What a glow up. Look at her, she's so perfect. Came out of the pan so easily, didn't scald me with residual butter, didn't burn and didn't stay pale. I'm so proud of myself, for real. Even if I had nailed the steaks, these potatoes would have made me feel 2000% more accomplished. That's some finicky French shit right there.

Missing a few broccoli florettes or some asparagus spears, in my opinion. Nothing was stopping me from buying broccoli, I was just too excited for the meat. Best 34th birthday I've ever had.

| BIG FUCKING STEAK |

Taste was a 4.5 out of 5. The steak was little bit over, but I was still very, very pleased.

Difficulty was a 3.5 out of 5. That doesn't account for the potatoes. Steaks are trickier than you think.

Time was about 1 hour and 30 minutes. Getting the steaks to room temp, searing, baking and resting takes a freaking while.

I have one steak left from this pack, so again - I feel a need to redeem myself. I'm an imperfect person. Those potatoes though. They're solid gold.

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

[trivialbob]

Tonight I have the house to myself.

All day I played on a computer for work, part of that time wearing pajamas. My wife is still out, working on an ambulance, saving lives.

We both do our parts to make the world a better place!

Recently my sister and her husband gave Sheila and me a bunch of meat from a cow they had butchered. Their neighbors had raised it. That’s an interesting level of knowing what you eat.

Tonight seemed like a good time to break out a t-bone. The sous vide is my preferred way of cooking meat. You really can’t go wrong.

With steaks I set the water temperature to 125°F. The time? Eh, one to four hours; it really doesn’t matter. When you and the steak are ready, it gets seared in a hot cast iron skillet for a short time.

As I cook the t-bone I’ve got a second bag in the bath. This one has potatoes. I have only tried vegetables in the sous vide once before, so I’m winging it tonight. Before I sear the steak I’m going to brown the potatoes briefly in the same pan, with butter and garlic.

Since it will take about two hours for the food to be ready I am killing time enjoying a 2022 Surly Darkness. I love the annual “Darkness” release from this Minneapolis brewery. It used to come in 750ml bottles. This one was a 16 oz. can that sold for $14. That’s for a one-pack!

It’s a “Bourbon barrel-aged Russian imperial stout with ginger, cacao, vanilla beans, cinnamon, and orange zest.” This is easily one of the top five beers I’ve ever had. At 12% ABV, it’s probably good that I was too cheap to buy two of them.

This week I got two new books at the library, one fiction and one biography. Before the Darkness sets in (damn, that would be a good tag line in a commercial) I’m going to read Enemy at the Gates for a while.

[jonathanmelendezcooks]

I haven’t done one of these in a while and this volume has been long overdue. Some random things I’ve cooked over the past few weeks or so. Vol. 17. #candidcookingjournal -A steak and potato Caesar salad of sorts (a riff from a recipe on the blog). -Some cast iron pan pizzas. -Blistered shishitos. -Kalbi ribs, rice, mac salad, and spam musubi (recipes on the site). -Our traditional Christmas 26th dinner: porchetta, peas and panchetta, roasted potatoes and white beans. -Annual Christmas Nacatamales. -Split pea soup with ham. -Lamb chops, asparagus with hollandaise and a simple salad. -Pan-seared salmon with green beans. -Roasted crispy pork leg with roasted potatoes and carrots and a beet, goat cheese and spinach salad. (at Los Angeles, California) https://www.instagram.com/p/Cm9y9O-yFxV/?igshid=NGJjMDIxMWI=

[handsome-john]

🎂 Hey king, I’m back on my Clears cooking bullshit💕💕💕 this is a long one, strap in

It’s because of Reddit that Kain thought he may be getting put down.

Not the whole of the website, but a screenshotted post of a man taking a picture of his old golden retriever in front of the oven, with the caption saying he had to put his dog down, so he was reverse searing him a steak for his last meal.

Which was exactly what Charles was doing. He’d patted the steaks dry with a paper towel, salted them, and put them in the oven at 135 degrees for a perfect medium rare. He flipped them once. Once they were a bit below temperature, he pulled them out and let them rest under tinfoil for about ten minutes while he heated a cast iron pan. The meat crackled as he seared it, leaving a perfectly cooked brown crust on it. Kain’s tail started wagging at the smell.

After the steaks were seared, he lowered the heat of the pan, and put butter, a little bit of garlic, and some herbs in the pan, basting the steak with the butter. Once it was done, he put the steaks on a plate, while he puttered about finishing the side dishes. Mashed potatoes, and a green bean recipe he fondly said Clef taught him.

If Kain hadn’t been so worried about getting put down, he would’ve described the scene as… surreal. Especially since Cog was wearing an apron, and Clef was being referred to fondly. He sliced Kain’s steak into strips (against the grain, Gears clarified, which meant nothing to Kain), plated them with mashed potatoes and green beans, then set them both on the coffee table in his living room. It was low enough to the ground that Kain could eat from it while still feeling like a person. It was a feeling he deeply missed.

He hesitantly started eating the steak. It tasted fucking delicious. The meat was cooked precisely and dripped with juice, the seared crust a perfect contrast to the tender meat. The green beans were delicious, too. He was a bit hesitant to start on the mashed potatoes, since he’d probably make a hell of a mess lapping it all up. Gears seemed to be enjoying himself, too. Which was nice. Kain had, of course, noticed him gaining weight and had been subject to countless infodumps about different cooking techniques and recipes. It was good to see Gears this happy.

Gears dabbed his mouth with a napkin and spoke.

“I do hate to disrupt dinner, but I need to discuss a very delicate matter with you.”

Ah shit, Kain thought, I’m totally getting put down.

“What sort of delicate matter? Is it regarding Olympia, or an SCP or— yeah.”

“It’s more… personal… in nature.

Oh god. He was getting put down. This was going to be Gears’ tearful (searful?) goodbye before an unmarked black van came to take him to the rainbow bridge.

“What seems to be the problem?”

Gears took a sip of his wine. Kain now realized that this was the first time he’d ever seen Gears drink alcohol. Fucking Christ it was going to be bad. Yup. He would’ve gotten a will in order but it was just so hard to find a lawyer willing to talk to a dog.

“I will be as brief as possible.”

“Okay, sounds good.”

“If you have any questions, you can ask me.”

“Totally, totally.”

Gears nodded.

“I’d like to begin by saying I am discussing this with you because I consider you to be one of my closest friends. You are someone I feel I can trust no matter what.”

Kain nodded, silently beginning to mourn every unfinished project.

“As I sure you are aware,” Gears continued, “I have been spending a great deal of time with Dr. Alto Clef. We began interacting more after he started cooking food for me. This eventually resulted in him inspiring me to learn how to cook, as well as teaching me in some regards. For example, the green beans we ate with tonight’s dinner, and the technique of reverse searing were both things he taught me.”

“Oh, that’s nice. What’s the problem? Is Clef bothering you?”

Did he tell you to reverse sear me a steak before I get put down?

Gears took another sip of his wine.

“Clef is not bothering me, I would say. While the situation is more complicated than this, I will keep it brief; since February fourteenth, Clef believes that he has been involved in a romantic relationship with me. I have allowed this to continue, but I have not told Clef that I do not think we are truly dating.”

Kain blinked.

“He’s thought you were dating since February?”

“Correct.”

“Cog, it’s August.”

“This is an issue I have put off dealing with for quite a bit of time.”

“Yeah. Just… I don’t know, Clef is a grown man, just tell him that you’re not interested, he’ll understand.”

A bit of color rose to Gears’ pale cheeks.

“I wouldn’t say that sentiment… accurately describes the situation, nor my feelings towards Clef.”

The realization that Gears had a crush on Clef hit Kain like a sack of wet mice. He couldn’t even feel relieved that he wasn’t getting put down.

“Oh.”

“This is territory I am unfamiliar with, and would appreciate any advice.”

“With… how to, ah, proceed with your crush on Clef?”

Gears went even pinker.

“I wouldn’t describe it as a crush, per say. I find Clef to be someone I enjoy spending time with, someone I feel brings out good in me and encourages me to be better. I enjoy his company and have come to also appreciate his humor. I would also consider him… physically attractive… but that is not the crux of my feelings. All and all, it feels too complex for a term as juvenile as a crush.”

Kain stared at him, slack jawed. Maybe he’d already been put down, and he was in hell, and this was a uniquely crafted scenario made to torment him.

“I see,” Kain said, completely blindsided. “Why don’t you just go with it? Just keep up being boyfriends with Clef—“

“—I wouldn’t describe us as—“

“You’re boyfriends. You’ve been dating for seven months.”

“Not dating.”

“Why not just… let things keep going? See where that leads you?”

Gears sighed.

“Because I haven’t properly courted Clef. Or discussed my feelings with him. He has not discussed anything with me, either, but in February fourteenth he made me a delicious dinner and was obviously dressed nicer. It took me a few months to realize it was a date. Clef hasn’t said anything to me.”

Kain let out a long breath.

“So he just, without saying anything, took you on a date.”

“There was a newly bought candle on the table. It wasn’t lit, but the romantic sentiment was most certainly there.”

“Maybe you could, I don’t know, try talking to him about it?”

Gears stared down at his plate.

“I should make him lobster, I think he’d understand my sentiment, then.”

“Or you could just tell him.”

Gears went so red Kain was worried he was going to burst a blood vessel.

“How would I go about doing that?”

“I don’t know, this isn’t pride and prejudice, just tell him you like him!”

“But—“

“Gears, you’re my best friend, but I cannot offer you any more advice than to just talk to him.”

Gears nodded sagely. He would have to ask someone else for advice, then. Rights, maybe. She certainly would know how to proceed. And she certainly wouldn’t tell him to try to talk to Clef.

“I will keep that in mind.”

God that's hilarious. Gears doing an "unnecessary feelings" bit while Kain thinks he's about to die. Gears you're so good at communicating things </3

[madamlaydebug]

Experience Vegan Gourmet with this Chimichurri Lion’s Mane Steak!! 🔥 🔥 🔥 🔥🍄

Smoky Chimichurri Lion’s Mane Steak on top of sourdough is a match from heaven.

I have cooked Lion’s Mane in many ways, but this one hits crazy. The flavor absorbs into the mushroom. Once it is seared on a cast iron pan, you have this juicy in-the-middle mushroom with a crispy outside packed with flavor.

What is your favorite way to whip up mushrooms?

[niyalight-123]

"The Essential Guide to Cookware: Choosing the Right Pots and Pans for Your Kitchen"

Introduction: Cookware is the unsung hero of every kitchen, silently contributing to the delicious meals we enjoy daily. Whether you're an amateur home cook or a seasoned chef, having the right cookware can make a world of difference in your culinary adventures. In this blog, we'll explore the various types of cookware, their materials, and how to choose the best pots and pans for your cooking needs.

The Fundamentals of Cookware :Before delving into the specifics, let's cover the basics. Cookware is typically categorized into two main types: pots and pans. Pots are deep vessels with high sides, while pans have flat bottoms and low sides. Each serves its unique purpose, from simmering soups in a pot to searing steaks in a pan.

Cookware is an essential part of any kitchen, serving as the foundation for preparing delicious meals. These kitchen tools come in various shapes, sizes, and materials, each designed for specific cooking methods and recipes. Understanding the fundamentals of cookware is key to becoming a proficient cook.

Materials Matter: The material of your cookware affects how evenly it distributes heat, its durability, and its overall performance. Here are some common materials you'll encounter. Material Matter is a brand known for its innovative and sustainable cookware solutions.

 They prioritize using eco-friendly materials and cutting-edge designs to create kitchen tools that enhance cooking experiences while minimizing environmental impact. From non-stick pans to versatile utensils, Material Matter aims to redefine the way we cook and care for our planet.

Stainless Steel: Known for its durability and resistance to staining, stainless steel is versatile and non-reactive. It's ideal for browning, searing, and deglazing. Stainless steel cookware is a popular choice among home chefs and professional cooks alike due to its durability, versatility, and sleek appearance.

Crafted from an alloy of iron, chromium, and other metals, stainless steel cookware is resistant to rust and staining, making it a long-lasting kitchen staple. Its even heat distribution and non-reactive nature with food make it ideal for a wide range of cooking techniques. In this introduction, we'll explore the benefits and versatility of stainless steel cookware, as well as its maintenance and care to ensure it remains a valuable addition to your kitchen.

Cast Iron: Cast iron cookware retains and distributes heat exceptionally well. It's perfect for slow-cooking, frying, and baking. Seasoning your cast iron adds a natural non-stick surface. Cast iron cookware is a versatile and durable kitchen essential that has been used for centuries. It's made from molten iron that's poured into molds, creating pots, pans, and skillets known for their exceptional heat retention and even heating.

These qualities make cast iron cookware a favorite among professional chefs and home cooks alike. Whether you're searing, frying, baking, or even grilling, cast iron can handle it all. With proper care, it can last a lifetime and develop a natural non-stick surface known as seasoning. Let me know if you'd like to learn more about how to use and maintain cast iron cookware or have specific questions!

Non-Stick: Non-stick cookware has a coating that prevents food from sticking, making it easy to clean. However, it may require gentle care to avoid scratching the surface. Non-stick cookware has revolutionized the way we cook by making food preparation easier and more convenient. These kitchen essentials are typically coated with a non-stick surface, often made from materials like PTFE (Teflon) or ceramic, which prevents food from sticking to the pan.

This innovation has reduced the need for excessive oil or butter in cooking, making meals healthier and cleanup a breeze. In this conversation, I can provide you with information, tips, and recommendations related to non-stick cookware

Copper: Copper cookware offers rapid, even heating but often requires a lining of stainless steel or tin to prevent reactivity with certain foods. Copper cookware has a rich culinary history dating back centuries. Renowned for its exceptional heat conductivity, copper cookware offers precise temperature control, making it a favorite among professional chefs and cooking enthusiasts alike. In this guide, we'll explore the benefits, care, and versatility of copper cookware, helping you elevate your culinary skills and create delicious meals.

Aluminum: Lightweight and affordable, aluminum cookware heats quickly but may react with acidic foods. Anodized aluminum is a more durable and non-reactive option. Aluminium cookware is a popular choice in kitchens worldwide due to its lightweight, excellent heat conductivity, and affordability. It's commonly used for a wide range of cooking tasks, from sautéing to boiling.

 However, it's important to note that uncoated aluminium cookware can react with acidic or alkaline foods, potentially affecting taste and safety. To address this, many aluminium pans have nonstick or anodized coatings. Anodized aluminium is more durable and resistant to corrosion. When choosing aluminium cookware, consider your cooking needs, maintenance preferences, and potential health concerns associated with aluminium exposure.

Choosing the Right Cookware: The cookware you select should align with your cooking style and needs. Here are some considerations. Choosing the right cookware is essential for achieving great results in the kitchen. From pots and pans to utensils and bakeware, selecting the right tools can make cooking more efficient and enjoyable.

 In this guide, we'll explore the key factors to consider when choosing cookware, including material, heat conductivity, durability, and maintenance. Whether you're a seasoned chef or a beginner in the kitchen, making informed choices about your cookware will help you elevate your culinary skills and create delicious meals.

Conclusion :Investing in high-quality cookware is an investment in your culinary journey. By understanding the fundamentals of cookware materials and choosing pieces that align with your cooking style, you'll be well-equipped to create delicious meals for years to come. Remember, the right cookware is not just a tool; it's a partner in your culinary adventures. Happy cooking!

[bestpotsandpansforgasstove]

What Pans Do Gordon Ramsay Use

When it comes to cooking, the right equipment is essential, and no one knows this better than celebrity chef Gordon Ramsay. Known for his high standards in the kitchen, Ramsay's choice of cookware is a reflection of his commitment to quality and efficiency. In this article, we will explore the pans that Ramsay uses and why he favors them over other options.

Who is Gordon Ramsay?

Before diving into his favorite pans, let's take a moment to introduce the man behind the cooking. Gordon Ramsay is a Scottish-born British chef, restaurateur, and television personality who has gained worldwide recognition for his culinary expertise. He has been awarded multiple Michelin stars for his restaurants and has hosted several popular TV shows, including "Hell's Kitchen" and "MasterChef."

What Pans Does Gordon Ramsay Use?

So, what pans does Ramsay use in his kitchen? Here are some of his top picks:

1. All-Clad Stainless Steel Fry Pan

According to Ramsay, the All-Clad Stainless Steel Fry Pan is his go-to pan for cooking everything from scrambled eggs to seared steaks. The pan is made of tri-ply stainless steel with an aluminum core, which ensures even heat distribution and prevents hot spots. It also has a durable non-stick coating, making it easy to clean.

2. Scanpan Nonstick Fry Pan

Another favorite of Ramsay's is the Scanpan Nonstick Fry Pan. This pan features a ceramic titanium non-stick coating that is free from PFOA and PFOS, making it a healthier option. It also has excellent heat retention and is oven safe up to 500 degrees Fahrenheit.

3. T-fal E93808 Professional Total Nonstick Fry Pan

For those on a budget, Ramsay recommends the T-fal E93808 Professional Total Nonstick Fry Pan. This pan has a Thermo-Spot indicator that lets you know when the pan is preheated and ready to use, ensuring that your food cooks evenly. It also has a durable non-stick coating and is dishwasher safe.

4. Le Creuset Cast Iron Skillet

When it comes to searing meat, Ramsay swears by the Le Creuset Cast Iron Skillet. This heavy-duty cast iron skillet heats evenly and retains heat well, making it perfect for browning meat. It also has a durable enamel coating that resists chipping and cracking.

5. Mauviel Copper Fry Pan

Finally, Ramsay's most luxurious pick is the Mauviel Copper Fry Pan. Made of 90% copper and 10% stainless steel, this pan provides excellent heat conductivity and control, allowing you to cook your food precisely. It also has a beautiful polished finish that will impress any dinner guest.

View more: What Cookware Do Chefs Use

When Does Gordon Ramsay Use These Pans?

Ramsay uses these pans in his various restaurants and TV shows, as well as in his personal kitchen at home. He believes that using high-quality cookware is essential to achieving the best results in the kitchen.

How to Choose the Right Pan for You

Now that we've seen some of Ramsay's favorite pans, how can you choose the right one for yourself? Here are some factors to consider:

1. Material

Different materials have different properties that affect how they conduct and retain heat. For example, stainless steel is durable and easy to clean but is not the best conductor of heat. Cast iron is an excellent heat conductor and retainer but is heavy and requires seasoning to maintain its non-stick surface.

2. Size

Consider the size of the pan relative to the amount of food you will be cooking. A smaller pan may work for single servings or small meals, while a larger pan is necessary for cooking for a family or entertaining guests.

3. Non-Stick Coating

Non-stick coatings make it easier to cook without food sticking to the pan, making cleanup a breeze. However, some non-stick coatings may contain harmful chemicals, so choose a pan with a safe and durable coating.

4. Price

Quality pans can be expensive, but they are often worth the investment. Consider your budget and how much you will use the pan before deciding on a purchase.

Pros and Cons of Gordon Ramsay's Favorite Pans

Let's break down the pros and cons of using the pans that Gordon Ramsay favors:

Pros

High-quality materials ensure even heat distribution and retention

Durable non-stick coatings make cleanup easy

Recommendations from a world-renowned chef give confidence in their effectiveness

Cons

Expensive compared to other options on the market

May not be suitable for all budgets and skill levels

Not everyone may prefer the same type of pan for their cooking needs

Alternatives to Gordon Ramsay's Favorite Pans

While Ramsay's favorite pans are undoubtedly top-of-the-line, they may not be the right fit for everyone. Here are some alternatives to consider:

1. Lodge Cast Iron Skillet

The Lodge Cast Iron Skillet is a budget-friendly alternative to the Le Creuset Cast Iron Skillet. It is made in the USA and comes pre-seasoned, so you can start cooking right away. It also has excellent heat retention and is suitable for use on all cooktops, including induction.

2. GreenPan Ceramic Non-Stick Fry Pan

For those who prefer ceramic non-stick coatings, the GreenPan Ceramic Non-Stick Fry Pan is an excellent option. It is made with a diamond-infused coating that is extremely durable and scratch-resistant. It also heats up quickly and evenly, making it perfect for searing and sautéing.

3. Calphalon Stainless Steel Fry Pan

If you prefer stainless steel pans but don't want to splurge on All-Clad, the Calphalon Stainless Steel Fry Pan is a great alternative. It has an aluminum core for even heating and a brushed stainless steel exterior that resists fingerprints. It also has a stay-cool handle for added comfort and safety.

Step-by-Step Guide to Using Gordon Ramsay's Favorite Pans

Now that you've chosen your pan, here's a step-by-step guide to using it like a pro:

1. Preheat the Pan

Make sure your pan is adequately preheated before adding any food. This will ensure that your food cooks evenly and prevents sticking. For non-stick pans, wait until the Thermo-Spot indicator turns solid red before adding your ingredients.

2. Add Oil or Butter

Once the pan is hot, add a small amount of oil or butter to coat the bottom of the pan. This will prevent the food from sticking and also add flavor.

3. Add Your Food

Carefully add your food to the pan, taking care not to overcrowd it. Overcrowding the pan can cause the temperature to drop, resulting in uneven cooking.

4. Monitor the Heat

Adjust the heat as needed to ensure that your food cooks evenly without burning. If you're unsure, use a meat thermometer to check the internal temperature of your food.

5. Clean the Pan

Once you're finished cooking, allow the pan to cool before cleaning. For non-stick pans, avoid using abrasive sponges or cleaners, which can damage the coating. Instead, use a soft sponge with mild soap and warm water.

Tips for Using Gordon Ramsay's Favorite Pans

Here are some additional tips to help you get the most out of your new pan:

Don't be afraid to experiment with different types of food to see what works best in your pan.

Avoid using metal utensils on non-stick surfaces, as this can scratch and damage the coating.

Always use oven mitts or a potholder when handling hot pans.

Store your pans properly to prevent scratching and damage.

The Best Gordon Ramsay Pan for You

Ultimately, the best pan for you depends on your personal cooking style and preferences. Consider the factors outlined above, such as material, size, and price, and choose a pan that suits your needs. Whether you opt for one of Ramsay's top picks or an alternative, investing in high-quality cookware is sure to elevate your cooking game.

Conclusion

Gordon Ramsay's favorite pans are a testament to his commitment to quality and efficiency in the kitchen. From the All-Clad Stainless Steel Fry Pan to the Mauviel Copper Fry Pan, each has its unique properties that make it suitable for different cooking needs. By choosing the right pan and following some straightforward tips, you can elevate your cooking game and impress your dinner guests with restaurant-quality meals.

FAQs

Can I use Gordon Ramsay's favorite pans on an induction cooktop? Yes, most of the pans mentioned in this article are compatible with induction cooktops.

Are non-stick coatings safe to use? Many non-stick coatings contain harmful chemicals such as PFOA and PFOS, so it is essential to choose a pan with a safe and durable coating.

How do I know when my pan is preheated? For non-stick pans, look for a Thermo-Spot indicator that turns solid red when the pan is preheated.

Can I use metal utensils on stainless steel pans? Yes, stainless steel pans are durable and can withstand the use of metal utensils.

Do I need to season my cast iron skillet? Yes, cast iron skillets require seasoning to maintain their non-stick surface. To season your skillet, coat it with oil and bake it in the oven at a high temperature for an hour. Repeat this process periodically to maintain the seasoning.