@s2021543qzx: RECIPE 1: Garlic Butter Steak with Crispy Baby Potatoes INGREDIENTS 1. Thick-Cut Ribeye Steaks – 2 (approximately 12 oz each) 2. Baby Potatoes – 1 lb, halved 3. Unsalted Butter – 6 tbsp 4. Olive Oil – 2 tbsp 5. Garlic – 6 cloves, minced 6. Fresh Rosemary – 3 sprigs 7. Fresh Thyme – 4 sprigs 8. Smoked Paprika – 1 tsp 9. Garlic Powder – 1 tsp 10. Onion Powder – ½ tsp 11. Salt – 1½ tsp 12. Black Pepper – 1 tsp 13. Fresh Parsley – 2 tbsp, chopped 14. Lemon Juice – 1 tbsp RECIPE 1. Remove the steaks from the refrigerator approximately 30 minutes before cooking. Pat them completely dry with paper towels to help develop a beautiful golden-brown crust. 2. In a bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Season both sides of the steaks generously. 3. Wash and halve the baby potatoes. Pat them dry and season with a little salt, black pepper, and half the olive oil. 4. Heat a large oven-safe cast-iron skillet over medium-high heat. Add the remaining olive oil and arrange the potatoes cut-side down. Cook until golden brown, then turn and cook until almost tender. Remove and set aside. 5. Add the seasoned steaks to the hot skillet. Sear for approximately 3–4 minutes on the first side without moving them, allowing a deep brown crust to develop. 6. Flip the steaks and sear the other side for another 3–4 minutes. Sear the edges briefly to develop additional color and flavor. 7. Reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the skillet. 8. Once the butter melts and becomes fragrant, tilt the skillet slightly and repeatedly spoon the garlic herb butter over the steaks for approximately 2 minutes. 9. Return the baby potatoes to the skillet, arranging them around the steaks. Spoon some of the seasoned butter over the potatoes. 10. Transfer the skillet to a preheated 400°F (200°C) oven and roast for approximately 4–8 minutes, depending on steak thickness and desired doneness. Use a meat thermometer to check the internal temperature. 11. Remove the skillet from the oven and allow the steaks to rest for 5–10 minutes. The juices will redistribute, keeping the meat tender and juicy. 12. Add lemon juice to the remaining garlic butter sauce and stir gently. Spoon the aromatic sauce generously over the steaks and potatoes. 13. Garnish with freshly chopped parsley, additional rosemary, and a little cracked black pepper. Serve immediately while the butter is warm and glossy. FOLLOW LINE Follow for more delicious recipes and amazing food ideas! RECIPE 2: Sticky Honey Garlic Glazed Pork Chops INGREDIENTS 1. Thick-Cut Bone-In Pork Chops – 4 (approximately 8 oz each) 2. Unsalted Butter – 5 tbsp 3. Olive Oil – 2 tbsp 4. Garlic – 6 cloves, minced 5. Honey – ⅓ cup 6. Soy Sauce – ¼ cup 7. Dijon Mustard – 1 tbsp 8. Apple Cider Vinegar – 1 tbsp 9. Brown Sugar – 2 tbsp 10. Smoked Paprika – 1 tsp 11. Garlic Powder – 1 tsp 12. Onion Powder – ½ tsp 13. Salt – 1 tsp 14. Black Pepper – 1 tsp 15. Red Pepper Flakes – ¼ tsp 16. Fresh Parsley – 2 tbsp, chopped 17. Fresh Thyme – 3 sprigs 18. Chicken Broth – ¼ cup RECIPE 1. Remove the pork chops from the refrigerator approximately 20 minutes before cooking. Pat them dry with paper towels to remove excess moisture. 2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over both sides of every pork chop. 3. Prepare the honey garlic glaze by combining honey, soy sauce, Dijon mustard, apple cider vinegar, brown sugar, and red pepper flakes in a bowl. Whisk until smooth and set aside. 4. Heat olive oil in a large cast-iron skillet over medium-high heat. Arrange the pork chops in the skillet without overcrowding them. 5. Sear the pork chops for approximately 4–5 minutes on the first side until a deep golden-brown crust develops. Flip and sear the other side for another 3–4 minutes. 6. Reduce the heat to medium. Add the butter, minced garlic, and fresh thyme to the skillet. Allow the butter to melt and become fragrant without burning the ga

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Sunday 08 November 2026 12:11:15 GMT