Hurray. I cooked this week!
Hi and welcome back to your favorite cooking newsletter. This week, I brought to you something I’ve cooked about 100 times— steaks. Nothing new, but it doesn’t need to be new to be absolutely delicious. And, one can always get creative with the sides. In the past, I’ve done a classic roasted asparagus, green beans, mashed potatoes, and even a caesar salad! But this time, I kept it novel and did something different.
CAST IRON SKILLET STEAKS
I’ve cooked many steaks and written about them before, like I said. So, if you’re tired of seeing another one, scroll down for some more fun stuff. However, if you are interested, here is my simple recipe—works great for all cuts:
Generously salt and temper your steak at room temperature 30 mins to 1 h before cooking.
Flip the steak evenly until you get a nice sear at medium heat until the internal registers at 115 degrees F.
Take out your steak and rest for at least 10 mins.
TANGY & SAVORY ROASTED BRUSSEL SPROUTS
Yields 2 large servings
1 bag of brussel sprouts, halved
2-3 anchovies, minced
1 shallot, chopped
Seasoning: olive oil, salt, pepper, garlic powder, and balsamic vinegar
Preheat the oven to 450 degrees F including the sheet pan. Toss everything on a sheet pan with the seasonings, anchovies and shallots in a bowl.
Once the pan is preheated, add the brussel sprouts onto the pan. There should be a sizzling sound as the little cabbages hit the pan. Roast for about 10 mins.
Remove the brussel sprouts into a service bowl and drizzle with some more balsamic vinegar. Enjoy!
HOMESLICE PIZZA
Yes, I had pizza after a barre class and for breakfast the following morning. But, if you’ve had homeslice, you’d know why I did that. Anyway, I got a medium peppers and sausage pie, and a meh margarita.
BLUE SUSHI SAKE GRILL
A new sushi spot that just opened at the M-K-T. We made it just in time for happy hour and absolutely destroyed the menu. All were equally very good, and I wish I would have tried the sashimi! Anyway, if you order 4 or more rolls at once, they’d bring them out on a mini boat with sparklers (take this information as you will).
BACHAN JAPANESE BBQ SAUCE
I picked this up at Wholefoods recently and it was definitely unexpected, in a good way. I used it as a marinade for my protein and vegetables, and I’d have to report that it’s really good. Definitely on a sweeter side, but definitely more savory in the barbecue sauce world. Use it as a condiment, dressing, or even basting jus for your seared proteins.
Thanks for stopping by! Hopefully this week’s newsletter is a little bit similar to the Le Dutch Oven that you all are familiar with. Until next week!
x, T