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Dinner Meat Steak

How to Cook a Steak at Home That Actually Tastes Like a Steakhouse

Medium Rare Steak perfectly seared and toped with salt and rosemary

Steak is one of those foods that feels fancy but is totally doable at home. Before we get into the how-to, here are some quick general tips that’ll make your steak game way better

General Steak Tips:

  • Choose quality meat

    • Look for steaks with good marbling — those little white streaks of fat that add flavor and juiciness.

  • Don’t rush the process

    • Great steak takes a bit of time and patience, especially resting afterward.

  • Use high heat

    • A super hot pan is key to getting that crust everyone loves.

  • Season generously

    • Salt and pepper go a long way — don’t be shy!

  • Rest your steak

    • Let it sit after cooking so the juices stay inside.

  • Invest in a meat thermometer

    • If you want to nail your preferred doneness without guessing.

    Now, here’s my go-to method for cooking a steak at home:

    1. Bring the Steak to Room Temperature

      2. Take your steak out of the fridge about 30 minutes before cooking so it cooks evenly.

    2. Season Generously

      3. Salt and pepper both sides just before cooking. You can add garlic powder and onion powder if you like.

    3. Heat Your Pan Until It’s Smoking Hot

      4. A heavy pan like cast iron works best. Heat it over high heat until it’s almost smoking.

    4. Sear Without Moving

      5. Add a little high-smoke-point oil (avocado or canola). Lay the steak down and don’t move it for 3-4 minutes per side (depending on thickness) for a nice crust.

    5. Butter Baste (Optional but Amazing)

      6. When you flip the steak, add a knob of butter, garlic cloves, and fresh herbs (thyme or rosemary). Tilt the pan and spoon the melted butter over the steak.

    6. Rest Before Slicing

      7. Remove the steak and let it rest for about 5 minutes so the juices redistribute.

      Bonus: Use a meat thermometer for perfect doneness

      125°F for rare

      130°F for medium-rare

      140°F for medium

      150°F for medium-well

    That’s it! With these simple tips and steps, you’ll be making juicy, flavorful steaks at home like a pro. No fancy grill needed — just a hot pan and a little love.

Categories
Dinner Lunch One-Pot Pasta

One-Pot Pasta: The Lazy Cook’s Dream Come True

Beef Ragu with frash parmesan grated on top

Raise your hand if you love pasta but hate the mess. Yep, me too. That’s why one-pot pasta is basically my go-to whenever I want something comforting, quick, and zero-fuss.

The idea is simple: throw all your ingredients into one pot, cook everything together, and end up with a creamy, flavorful pasta dish — no boiling water separately, no draining, no multiple pans. Just dump, stir, and go.

Why one-pot pasta rocks:

    • Less cleanup = more chill time.

Seriously, who wants to do dishes after cooking? One pot means one pot only.

    • Super fast.

You can have dinner ready in under 30 minutes. Perfect for busy weeknights or when you’re hangry.

    • All the flavor in every bite.

Since the pasta cooks right in the sauce, it soaks up all those tasty juices. No bland pasta here.

How to nail it:

    1. Pick your pasta.

Thin noodles like spaghetti or linguine work great. Use enough liquid (broth or water) to cover the pasta.

    1. Add flavor bombs early.

Onions, garlic, tomatoes, herbs, spices — toss them in right from the start so the pasta absorbs all that goodness.

    1. Stir frequently.

You want to prevent sticking and make sure everything cooks evenly.

    1. Finish with cheese and/or cream.

A handful of Parmesan or a splash of cream makes it extra luscious.

A quick recipe to try:

      • 8 oz spaghetti
      • 1 can diced tomatoes (with juice)
      • 2 cups vegetable broth or water
      • 1 small onion, thinly sliced
      • 2 cloves garlic, minced
      • A handful of fresh basil or a teaspoon of dried oregano
      • Salt, pepper, and red pepper flakes to taste
      • Parmesan for topping

Throw everything except the cheese into a large pot, bring to a boil, then simmer and stir for about 10-12 minutes until the pasta is tender and the sauce has thickened. Finish with cheese and enjoy!

One-pot pasta is proof that you don’t need to spend hours or fill every pot in your kitchen to make a delicious meal. Give it a shot — your future self will thank you.

 

Categories
Veggies

How to Actually Get Crispy Roasted Veggies (Not Sad, Soggy Ones)

Roasted onions, carrots, potatoes, and brussel sprouts in a sheet panLet’s be honest — roasting vegetables sounds easy. Chop, oil, oven, done. But then you pull them out and… they’re kinda floppy? Maybe a little mushy? Not what you signed up for.

If you’ve ever wondered how people get those gorgeous, golden-brown, crisp-edged veggies that actually taste amazing, good news: there are just a few simple tricks. And once you know them, you’ll never go back.

Crank the Heat

First things first: your oven probably isn’t hot enough. 350°F just won’t cut it. For real crispiness, you want 425°F (220°C). That’s the sweet spot where caramelization happens — think crispy edges and rich, roasty flavor.

Don’t Crowd the Pan

This might be the most common mistake. If your veggies are too close together, they’ll steam instead of roast. Spread them out in a single layer with space between each piece. If you’re making a big batch, use two pans. It’s worth it.

Dry Them Off

Water is the enemy of crispiness. After you rinse your veggies, pat them dry really well — like, actually take a clean towel and blot them. You want them bone-dry before the oil goes on.

Use Enough (but Not Too Much) Oil

Toss your veggies with just enough oil to lightly coat them — not dripping, just glossy. Too little and they’ll dry out, too much and they’ll get greasy. Olive oil works great, or use avocado oil if you’re feeling fancy.

Cut Evenly (But Don’t Overthink It)

Keep your veggie pieces roughly the same size so they cook evenly. And if you’re mixing different types — like potatoes and zucchini — roast the hard stuff first, then toss in the softer veggies halfway through.

Season Before and After

Salt your veggies before they go in the oven. But don’t stop there. After roasting, add a little something extra — lemon juice, balsamic glaze, red pepper flakes, fresh herbs, whatever you love. That final touch makes a big difference.

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