minute steaks

I just saw a post where it was talking about a baby calf that was rescued from a livestock auction and is best friends with rescue dogs and people were saying “OMG THE BABY IS SO CUTE😍😘I LOVE IT😭😩” but it’s like… they say that then five minutes later have a steak. You are literally eating the ones that didn’t get rescued. Don’t pretend that you care about the animal if you continue to eat it. It’s that simple.

Another Torn 21 Snippet

Rough draft! Rough draft! It could change. Eric is being a fuck boi as usual. I hope you enjoy. Masterlist here


Eric was gone when you went to get Abbey to start the day. The bed was perfectly made as usual. He always made the bed better than you. You smiled at the thought of him tucking the sheets under the mattress making sure you could bounce a quarter off the bed. After feeding Abbey your tablet alerted you that your mom had arrived. You wanted to shout for joy. You missed your mom and could not wait to see her. You were also sad that you will have to leave your baby girl for eight hours a day as you returned to work tomorrow in a couple of days. You missed work but you were going to miss Abbey more. Four stopped by and sat with Abbey as you and your mother unpacked and cleaned the apartment she would be staying in right across the hall.

“She is growing like a weed.” Four commented as he kissed Abbey’s fingers.

“Yes she is.”

The tension between you and Four was slowly subsiding with each passing day.

“Are you excited about returning to work? It will be good to have you back.” Four told you as he watched you clean the dust off one of the dressers in your mom’s new room.

“Yes, I am excited. How are the initiates doing?”

“They are doing good.”

You notice a change in Four’s voice so you stopped cleaning and looked over at your former lover.

“What’s wrong?”

“Nothing. What makes you think something is wrong?”

You put down the dust brush, walked over to Four and lifted his chin up to face you.

“I know you Four.”

Four tried to look away but you held his chin firmly. You felt the realization as to why he would not look you in your eyes hit you in the gut.

“What’s her name?”

“She is just an initiate.”

“Just an initiate? I was an initiate. I can tell you like her. Does she feel the same?”

“I think so. It won’t be the same as it was with you and me. I will never love anyone the way that I love you.”

You leaned over and kissed Four on his forehead.

“I am so happy you found someone Four. You deserve happiness. What’s the lucky girl’s name?”

“Tris.”

“Well that’s a pretty name. I bet she is lovely and I can’t wait to meet her.” A slight twinge of jealously stabbed at your heart but you were happy for Four. If anyone deserved love it was him. You wondered how long their relationship was going on and if he told her about you. You wondered if he would ever tell her if he had not done so already. You hoped not as there was no real need too. He was god father to your child and that was all she really needed to know. Lord knows you did not need another woman in Dauntless not liking you.


You were finally done cleaning your mom’s apartment and you sighed from exhaustion as you flopped down on your couch.

“Mommy is tired baby girl.” Abbey responded to you with a string of coos and gurgles. You looked down at your tablet sitting on the coffee table when you heard the text alert sound.

You smiled at your tablet when you read Eric’s message telling you he would be home for dinner. Your eyes zoned in on the word ‘home’. You were tired and had not plan on cooking anything. You were just going to eat a sandwich but you quickly jumped up from the couch, pulled Abbey’s baby seat with you, headed to take a shower and then to the kitchen to cook for your baby daddy.

You had just finish cooking when you heard the keypad and the door open. The conversation from last night was still fresh in your mind and as you watch him walk in you hoped one day he would be able to say those three important words to you. Eric hung up his jacket, looked you up and down, clenched his jaw in sexual frustration and took a beeline straight to his daughter. Well hello to you too, you thought as you made his plate.

Eric sat down at the dinner table with Abbey sitting on his knee.

“Here let me take her while you eat.” You told him as you place a plate of hot food in front of him. Nodding Eric let you relieve Abbey from his knee. You grabbed your daughter and found your finger nails grazing the back of his neck and you were rewarded with a light shiver before his blue eyes turned to looked up at you. You smiled sweetly down at him before putting Abbey in her baby seat and setting it on rock motion. You grabbed your plate and sat across from Eric.

“Your mom settled in okay?” He asked before stuffing his mouth with steak.

“Yes, she is. I can tell she will miss dad though but he will be here on the weekends and vice versa.”

Eric nodded as he cut more off the steak you cooked for him.

“Are you ready to start back work in a couple of days?”

“Yes.” You replied trying not to stare at his mouth as he chewed and licked his lips. It was becoming a strain on you having him around. His very presence turned you on and you constantly fought at the desire to jump him. However, you were bound and determine to have him concede.

“Y/N?” Eric put his fork and knife down on his plate and sat back in his seat.

You jumped out of your intimate thoughts of him and looked back up in his piercing blue eyes. A seductive smile played on his lips.

“I’m sick of your little game. Abbey’s asleep. I can relieve some of that stress you are carrying around. All I need is five minutes and I will have you at release. Just say the word Y/N.”

You nearly moan at his words. You were so tired of fighting.

“Stop it Eric.” You told him as sternly as you could. You popped a piece of steak in your mouth and chewed it a little harder than necessary. Eric’s smile widen as he saw how you were fighting what you and him so desperately needed.

“I think I will need more than five minutes. You’re chewing that steak a little too hard. I will have to make you come several times to even come close to getting some of that edge off.”

“Oh my God.” You whispered under your breath as the image of him inside you popped in your head.

Don’t you lose! Don’t you lose! He was so damn cocky and sure of himself which was one of the many reasons you found him attractive but he needed to be brought down a level or two. Having him beg for you would be a start. You both ate in silence but Eric never took his eyes off you and the way he was looking at you had you squirming in your seat. You quickly finish your meal and got up from the table. You needed to get away from his heated gaze. You started to wash your plate when Eric got up, walked up behind you and wrapped his thick arms around your waist.

“Eric what are you doing?”

He didn’t answer but pushed your hair to the side to expose the back of your neck and gently kissed your exposed skin. His kisses turn into licks, his licks turned into soft bites and then back to kisses. You were becoming delirious at how good he felt and you were mad at yourself for allowing a moan or two to escape your lips. Eric spun you around, lifted you up, wrapped your legs around his waist, planted you on the counter and brought his lips to yours. You greedily accepted him.

“Can I take you here?” He whispered against your lips.

“Tell me you want me.” Even though your body was screaming at you your mind held steadfast.

Eric leaned in and kissed you harder and you felt his hard on between your legs. Your body instinctively wrapped your legs around his waist tighter pulling him even closer to you. As you both fucked each other’s mouth Eric started to grind against you and you found yourself bucking up to his grind.

“Oh….uhhh….Eric!” You moaned. He felt so damn good. You missed him. You needed him. His grind increased and you started to feel the familiar feeling of an orgasm rising as your hood piercing was hitting your clit just right. “Oh God Eric!”

“Come for me baby.” Eric nipped your earlobe.

“Eric you need to stop.” You said barely above a whisper. You didn’t want him to stop.

“I just want to see you come. I want to see your face.”

“Eric stop.” You said a little louder as an orgasm was about to grip your body and you pushed Eric away with all your strength.

“Fuck Y/N!!” Eric shouted at you. “You need to fuckin stop this! Do you want me to go to Mandy?”

Your body jerked at the very mention of her name.

“You told me no more other women Eric!” You yelled. How dare he throw her up in your face.

Eric grabbed your chin and lifted your face close to his.

“If you don’t stop this stupid, fuckin game I will go find someone else who would be happy to have me. Trust me Y/N it would be easy to find someone. All the young, new initiates that look at me with ‘fuck me’ eyes all day, every day.”

“You fuckin asshole! You didn’t mean a thing you said to me last night.” You pulled your face away from his grasp only to have him grab your chin tighter.

“I meant every word of what I said last night. This is on you. All on you.” Eric let go of your chin, went and kissed his daughter, grabbed his jacket and walked out the door. You still sat on the kitchen counter flabbergasted. That man never cease to amaze you at how well he could push your buttons.

“Asshole!” You shouted at the closed door.

Steak Au Poivre (Peppered Steak)

This dish is a traditional meat dish originated from France. Usually the peppercorn forms a crust when it is cooked and is served with a delicious cognac + heavy cream sauce.

My boyfriend made this dish for me, and it was absolutely delicious. I’d say it takes a bit of preparation work. If you want the steak to be soft and tender, you’ll have to do some pounding work with a mallet even though he also selected a thinner slice of beef.

INGREDIENTS:

  • 1 steak tenderloin
  • handful of peppercorn
  • 3 tablespoons of butter
  • 2 tablespoons of vegetable oil
  • 2 shallots
  • 3 cloves garlic
  • cognac to your liking
  • 1/3 cup of stock
  • ¼ cup of cream

DIRECTIONS:

1. Grind the mixed peppercorns (rose, black, green…) into a fine powder

2. Lay the steak flat on a chopping board and season with salt on both sides. Then add ground peppercorn on the board and gently press the steak down. Create a crust on the steak with the crushed pepper.

3. add butter to a pan on medium heat then add vegetable oil. Then pan fry the steak for about 2 mins.

4. Remove the excess oil from the pan but leave the rest of the essence.
Add butter, diced shallots into the pan and saute. Next, add in chopped garlic and cook.

5. Add cognac (or whiskey) to the pan and reduce. After reduction, add in the stock. After the stock is reduced by about half, add cream. Cook for a few minutes before adding thyme. Finally, season with salt and sugar

6. Reduce the cream and then place the steak back into the pan and cook for a minute or two. Drizzle more sauce atop of the steak when ready to serve.

Asian Noodle Bowls with Steak and Snow Peas

Servings: 4
Prep: 10 min
Time: 25 min

STUFF
1 package (8.8 ounces) soba (Japanese buckwheat noodles)
1 ½ pounds skirt steak, cut in half or thirds if too large to fit in skillet
1 pound snow peas, stem ends removed
2 tablespoons soy sauce
1 tablespoon miso
¼ cup unsalted peanuts, chopped
Coarse salt and ground pepper

STEPS
In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.

Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).

Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

Grilled Ostrich Steak w/ Parsley Mustard Butter

I was grocery shopping a few weeks ago and saw that they were selling Ostrich steaks, and even better, they were on sale. I’ve never seen any stores selling Ostrich around Vancouver, well the parts I usually shop at anyways.

Being me, who wants to try all kinds of food, I bought a pack. The two steaks were around 11 dollars CAD at the time.

I did some research before attempting to give it a go. It’s texture is really similar to beef, but it can be overcooked very easily. Ostrich is best when it’s cooked to medium rare or below. Once you over cook Ostrich, its texture becomes chewy and dry. It’s best to cook at it high temperature for a few minutes so the outer layer will be fully cooked but the inside is still soft.

The meat is extremely tender and juicy. It also has higher protein and less fat than beef. I recommend trying this out if you have the chance to!

INGREDIENTS:

  • 2 Ostrich steaks - if frozen given them 2 days to defrost
  • 2 tsp soy sauce
  • ½ tsp white pepper powder
  • ½ tsp corn starch salt & pepper
  • 1/5 cup butter
  • 3 tbsp mustard
  • 1 tbsp chopped parsley

DIRECTIONS:

1. In a bowl, mix together soy sauce, white pepper powder and corn starch.

2. Marinade the Ostrich steaks with the sauce mixture and rub the steaks throughout with the sauce.

3. In a small pot, melt the butter first before it browns. Then add in parsley and cook for 1 minute.

4. Stir in the mustard and cook for another 1 minute.

5. Oil the grilling pan well. Heat the pan at high temperature until it smokes.

6. When the pan is ready, slightly turn the temperature down. Place the ostrich steaks on the pan and cook each side for about 3 minutes - for a ¾ inch steak.

7. When the steaks are cooked, place them on a serving plate and add on the butter mixture to serve.

Surf and Turf with Lemon Herb Steak and Shrimp 

The favorite combination of steak and seafood is made even more delicious with a squeeze of fresh citrus. In this recipe, fresh herbs and lemon juice are used to marinade flank steak and jumbo shrimp before they are grilled to perfection.

SERVINGS: 6 to 7

TIME TO TABLE:
20 minutes prep, 12 minutes grilling.

INGREDIENTS:
Zest of 2 Paramount Citrus lemons
Juice of 2 Paramount Citrus lemons
2 cloves garlic, peeled
¼ cup olive oil
¼ cup fresh basil leaves
¼ cup fresh parsley
10 to 12 sprigs of fresh chives
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ lb. flank steak
1 lb. jumbo raw shrimp, peeled and tails removed
Wooden skewers, soaked

PREPARATION

1. Preheat the grill to medium-high, about 400 to 425 degrees F.

2. Place the lemon zest, lemon juice, garlic cloves, olive oil, basil leaves, parsley, chives, salt and pepper in the bowl of a small food processor. Pulse until all ingredients are finely chopped and well blended.

3. Place the shrimp in a medium bowl and the steak in a shallow dish. Pour half of the lemon herb marinade over the shrimp and the other half over the steak. Stir to coat the shrimp and flip the steak to coat it well. Let marinade for 10 to 15 minutes.

4. Place the shrimp on grilling skewers with two large shrimp to each skewer.

5. Grill the steak for 7 to 12 minutes, flipping halfway through, until it reaches your desired doneness. While the steak cooks, grill the shrimp for 2 to 3 minutes on each side until they turn opaque and begin to blacken slightly. Let the steak cool for 5 minutes and cut against the grain into thin strips. Serve warm with the shrimp.

Grilled Steaks with Lime Cilantro Garlic Butter 

Treat Dad right this Father’s Day with these delicious steaks. Cooked to perfection, they are topped off with a rich and creamy garlic butter that is brightened with the fresh flavor of lime and cilantro. They are sure to become a favorite to make all summer long.

SERVINGS: 4

TIME TO TABLE:
15 minutes prep, 15 minutes grilling.

INGREDIENTS:

Butter
1 head of garlic
1 tablespoon olive oil
¼ cup cilantro leaves
Zest of 1 Paramount Citrus lime
Juice of 1 Paramount Citrus lime
½ teaspoon salt
4 tablespoons unsalted butter, softened

Steaks
4 top sirloin steaks
Salt and black pepper
Paramount Citrus lime wedges for serving

PREPARATION

1. Prepare the grill for high, direct heat cooking. Cut the top 1/3 off of the head of garlic to expose all of the cloves. Place on a sheet of aluminum foil large enough to wrap the garlic. Drizzle the olive oil over the head of garlic and secure the foil at the top so that the entire head is covered. Place the garlic on the grill to roast while the grill heats up.

2. Let the steaks sit at room temperature for 15 minutes before grilling. Sprinkle each side evenly with salt and pepper. Remove the garlic from the grill and let cool.

3. Grill the steaks 3 to 7 minutes on each side, depending on your desired doneness. Cover in foil and let rest for 5 minutes.

4. While the steaks rest, finish the butter by squeezing the garlic cloves from the roasted head into the bowl of a small food processor. Add the cilantro, lime zest, lime juice and salt. Pulse until the cilantro is finely chopped and the garlic is smooth. Add the butter and pulse until all ingredients are blended.

5. Top each steak with 1 tablespoon of the butter and serve with extra lime wedges.

 

anonymous asked:

WOULD YOU FUCKING SUGGEST SEARING THE MAJESTIC GARKIC SIRLOIN STEAK IN A HOT ASS PAN TO SEAL IN THOSE JUICES BEFORE PUTTING IT IN THE OVEN???

HELL NAW!

THAT’S WHY YOU SLAP FLY-ASS WORCESTERSHIRE SAUCE ALL UP ON THAT SEXY ASS. 

THAT SHIT IS ONLY IN THE OVEN FOR LIKE, 15 MINUTES TOPS.

IF YOUR STEAK IS DRYING OUT IN THAT TIME, YOU’VE GOT SOME SHITTY STEAK. 

‘SEAL IN THE JUICE’ WHAT NONSENSE BULLSHIT IS THAT ANYWAY?

SEARING IS TO MAKE THE OUTSIDE KINDA CRUSTY AND TASTE INTERESTING, WHEN THE SUGARS AND AMINO ACIDS ALL REACT AND SOLIDIFY. IT’S FOR ALL SORTS OF THINGS, NOT JUST MEAT CHUNKS. 

HAROLD MCGEE FROM “On Food and Cooking” HAS A FUCKING SCIENTIFIC BREAKDOWN ON WHY THAT SHIT DOESN’T ACTUALLY WORK - SEARING DOESN’T DO SHIT FOR THE JUICE RETENTION OF A MEAT CHUNK! IT ACTUALLY MAKES IT LESS JUICY! 

THE KEY TO A JUICY-AS-FUCK STEAK IS TO BUY GOOD-QUALITY STEAKS AND NOT OVERCOOK IT LIKE A DUMB MOTHERFUCKER

WHEN YOU TAKE A WELL-DONE STEAK OUT OF THE OVEN, IT SHOULD STILL HAVE A TINY BIT OF PINK IN THE CENTER! THAT PINK WILL COOK ITSELF OUT FROM LINGERING MEAT-HEAT. 

BUT FUCK IT MAN, STOP LIMITING YOURSELF TO WELL-DONE STEAKS! TRY MEDIUM-WELL, OR PLAIN MEDIUM!

MY FAVORITE IS MEDIUM-RARE! FLAVORFUL AS HELL, AND COOKED ENOUGH NOT TO BE DANGEROUS!

vlagunapr22  asked:

Do you have any recommendations for a broccoli and steak recipe stir-fry??

Hello there!  I apologize for the late reply. I haven’t been checking my blog mails regularly, but I hope the recipe will still be useful! I don’t have a recipe on my blog, but I will post one privately here for you! :)

It’s a very simple recipe and takes maybe around 10-15 minutes to make along with the preparation!

INGREDIENTS:

  • 1 broccoli
  • 1 cup steak - sliced/ coarsely cubed
  • 3 tbsp soy sauce
  • 2 tsp corn starch
  • 1 tsp paprika
  • 1 tsp cumin
  • 3 tbsp water (or stock)
  • salt & pepper
  • cooking oil
  • 2 cloves garlic

DIRECTIONS:

1. Prepare the steak accordingly. It’s recommended to cut it into coarse cubes. In a bowl, mix together corn starch, paprika, cumin and soy sauce. Marinade the cubes of steak in the mixture. Sprinkle salt & pepper and mix thoroughly. (Use minimal salt as the soy sauce already gives it a strong salty flavor)

2. Wash the broccoli under cold water. Then cut into chunks - remember to get rid of the lower part of the stem.

3. Heat up some oil in a frying pan. Saute the garlic until it goldens. Then, add in broccoli first and saute. Add in the water and close the lid for about 1 -2 minutes (depending on how big you chopped them). This will soften the broccoli. It should turn to a bright green when it’s softened. (If it turns to forest green, it’s overcooked)

4. Then stir in the cubed steak. Pour in all the sauce in the bowl as well. Then saute at medium-high heat. Saute for about 2-3 minutes until the steak is nicely cooked. (this is a bit above medium rare) Try not to cook it for too long, otherwise it’ll be fully cooked and the beef will become chewy.

5. Finally, season with some salt and pepper if needed before serving!

2

Adrian Richardson’s Fillet Steak, wrapped bacon, with blue cheese mustard and thyme (served at Maille Boutique Launch)
Ingredients:
4 x 200g tenderloin fillet steaks
4 long rashers bacon
2 tablespoons Maiile Blue Cheese Mustard (plus extra to serve)
2 tablespoons chopped thyme
salt and pepper
2 tablespoons butter
8 toothpicks
Spinach leaves to serve
Method:
1. Place the bacon strips on a board, and rub each strip of bacon with the blue cheese mustard. Sprinkle on the thyme.
2. Wrap the bacon around each piece of steak, and secure with a toothpick.
3. Season the steaks with salt and pepper, and rub with a little oil.
4. Sear the steaks in a hot griddle pan or grill.
5. Place the steaks in a preheated oven for six minutes to cook the steaks to medium-rare.
6. Rest the steaks for 3 minutes before removing the toothpicks.
7. Serve with spinach and extra blue cheese mustard.

2

BBQ Steak Burritos with Lime 

Need a hearty lunch? Try this juicy flank steak flavored with lime and combined with vegetables that have been doused in a rich and zesty citrus barbecue sauce.

SERVINGS: 6

TIME TO TABLE:
15 minutes prep, 15 minutes cooking, 15 minutes baking.

INGREDIENTS:

Sauce
16 oz. tomato sauce
¼ cup dark brown sugar
1 tablespoon molasses
1 tablespoon Dijon mustard
Juice of ½ a Paramount Citrus lime
1 teaspoon fine ground sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
1/8 teaspoon smoked paprika
Zest of 1 Paramount Citrus lime

Steak
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
Juice of ½ a Paramount Citrus lime
1 lb. flank steak

Vegetables
1 tablespoon olive oil
2 red bell peppers, cored and sliced
1 medium onion, peeled and sliced

6 large burrito-size tortillas, warmed
8 oz. Monterey jack cheese, shredded
1 cup roughly chopped cilantro

PREPARATION

1.  In a medium saucepan, combine all of the sauce ingredients, except the lime zest. Heat to a simmer over medium and cook for 5 minutes. Stir in the lime zest and remove from the heat.

2.  To prepare the steak, in a small dish, combine the olive oil, chili powder, salt, cumin, garlic powder and lime juice. Rub the marinade over the steak and let sit for 10 minutes.

3.  While the steak marinates, cook the vegetables. Heat the oil in a large skillet over medium-high. Add the bell peppers and onions. Cook for about 7 minutes, until the vegetables begin to soften. Remove from the heat and stir in 1/3 cup of the prepared sauce.

4. Preheat the broiler and broil the steak 4 to 5 minutes on each side, or until it reaches your desired doneness. Let rest 5 minutes. Cut into thin strips, against the grain.

5. To assemble each burrito, lay out the tortillas on a flat surface. Place an equal amount of steak and vegetables towards the bottom of each tortilla. Reserve 2 tablespoons of cheese and divide the rest evenly over the filling for each burrito. Top each with an equal amount of cilantro. Roll the burritos and place on a greased baking sheet, seam-side down.

6. Lightly brush the top of each burrito with the sauce. Sprinkle an equal amount of the reserved cheese on top of each burrito. Broil for 2 to 3 minutes, until the cheese melts. Serve with the remaining sauce.

 

  • Oprah: Do you have any regrets?
  • Maya: Not a lot. I wish I’d been kinder and funnier, wiser and more generous.
  • Oprah: Forget that. People flock to your home because of your generosity. Generosity must be a life principle for you.
  • Maya: Absolutely. I learned it by experience. Again, when I was in my twenties, I was so poor. My son was 4, and we would go to Unity Church, which I am still a part of. If I had seven dollars, I would give a little more of it to the church than I could afford. Then we’d walk from the church back to Safeway.
  • Oprah: You remember the days of having only seven dollars?
  • Maya: Absolutely. And no bank account. I’d go to the grocery store with my son and buy two minute steaks with a lot of gristle. I wouldn’t eat my steak, and Guy would say, “Ma, you’d better have some of your steak.” I’d say, “No, you have that. I had something earlier.” And he would inhale it. By nightfall, someone would phone and say, “Listen, I just stopped by the supermarket and I’m on my way past your house, and there was a sale on hamburger meat, so I picked some up for you and I’ll drop it off.” All my life it has been that way.
  • If you have a napkin, you need another napkin to receive back all the blessings you’ll get. And you keep giving. Then you need a towel to receive all the gifts. And you continue giving. Finally, you need a tablecloth. And you continue giving—not stupidly, but you give. And when you give, you finally have to move out and get a second house, and a third house and a fourth.
  • Oprah: So you learned to give because of what was given to you.
  • Maya: Yes, because so much was given to me. It’s amazing. It is a no—fail, incontrovertible reality: If you get, give. If you learn, teach. You can’t do anything with that except do it.