STEAK, TWO WAYS

 steak two ways, method one: grill (simply grilled steak)

Steaks (1–1½ inches thick works best, such as ribeye, New York strip, or sirloin)

Kosher salt

High-smoke-point oil (optional)

Step 1: Bring the Steaks to Room Temperature

Remove steaks from the refrigerator 20–30 minutes before grilling. Pat them dry with paper towels.

Step 2: Season

Generously season both sides with kosher salt. Lightly brush with oil if desired to help prevent sticking.

Step 3: Preheat the Grill

Heat the grill to high heat (450–500°F / 230–260°C). Clean and lightly oil the grates.

Step 4: Grill the First Side

Place the steaks on the hot grill. Close the lid.

Cook 3–5 minutes without moving them to develop a good sear.

Step 5: Flip Once

Turn the steaks with tongs.

Grill another 3–5 minutes, depending on thickness and desired doneness.

Step 6: Check Temperature

Use an instant-read thermometer and remove the steaks when they reach:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (66–68°C)

Well done: 160°F+ (71°C+)

steak two ways, method two: cast iron skillet (rosemary garlic butter seared steak)

Steak

Butter

Canola oil

Fresh rosemary

Garlic cloves

Kosher salt

Preheat a cast-iron skillet over high heat until very hot, about 500°F.

Pat the steak completely dry with paper towels. Generously season all sides with salt.

Add equal parts butter and canola oil to the hot skillet. Once the butter is melted and sizzling, carefully add the steak.

Sear for 4–5 minutes per side, depending on the thickness of the steak.

Add a few sprigs of fresh rosemary and several smashed garlic cloves to the skillet. Tilt the pan slightly and repeatedly spoon the hot butter and oil over the steak, basting it with the rosemary sprig as it cooks.

Continue cooking until the internal temperature reaches 125°F for medium-rare.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Slice against the grain, spoon the rosemary-garlic butter from the pan over the top, and serve.

WHIPPED POTATOES CARBONARA

whipped potatoes carbonara

5 pounds Yukon gold potatoes, peeled and chopped into large chunks

3/4 cup heavy cream

2 sticks (16 tablespoons) unsalted butter, diced

Kosher salt and freshly ground black pepper

6 large eggs

Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot. Meanwhile, poach eggs.

Add cream, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Just before serving, whisk poached eggs into the potatoes. 

RANCH DRESSING

ranch dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 – 1 teaspoon dried dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. 

CLASSIC WEDGE SALAD

classic wedge salad

Iceberg head of lettuce

Cooked & crumbled bacon

Tomatoes

Bleu cheese crumbles

Ranch dressing

Wash lettuce thoroughly and cut into wedges. Sprinkle with bacon crumbles, diced tomatoes, bleu cheese crumbles and drizzle with ranch dressing. Serve pre-assembled or allow guests to build their own. 

TOMATO, BURRATA & BASIL SKEWERS WITH BALSAMIC PEARLS

 tomato, burrata & basil skewers with balsamic pearls

Tomatoes, garden tomatoes preferreably

Burrata

Basil

Balsamic Pearls

Slice tomatoes into small disks and top with a dollop of burrata. Chiffonade basil. Sprinkle with basil and balsamic pearls. Serve as an appetizer. 

MANGO FIZZ MOCKTAIL

5 oz. gingerale or diet gingerale

6 mint leaves

1 oz. mango puree or nectar

Clap the mint in your palms to releases the aromas and place at the bottom of the tall glass. Add your sugar syrup and mango puree on top of the mint. Fill your glass 3/4 full with crushed ice. Add gingerale and stir everything together well and top with further crushed ice and garnish with a sprig of mint.

VIRAL DIPPING OIL

Olive OIl

Balsamic Vinegar

Fresh Mozzarella Cheese or Buratta Cheese

Pesto

Fresh Herbs

Bread for dipping

Fill a shallow dish with a layer of olive oil. Drizzle with Balsamic Vinegar. Layer sliced mozzarella cheese or unfold a ball of burrata in the center. Drizzle with pesto and fresh herbs. Serve with bread for dipping.