Cast Iron Rib Eye
Cast Iron Rib Eye
Cast Iron Grilled Ribeye
Hasselback Sweet Potato
Roasted Brussel Sprouts
Fudgy Nutella Brownies
Cast Iron Ribeye Steak
Ingredients
▢ 1 boneless ribeye steak 1 1/4- 1 1/2 inch thick
▢ Kosher salt
▢ 2 sprigs Rosemary
▢ 2 sprigs thyme
▢ 3 garlic cloves
▢ 4 tbsp Avocado oil for frying
▢ 3 tbsp unsalted butter
Instructions
Season and sear the steak
Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.
Now heat your cast iron pan over high heat. Once the pan is smoking pour in the avocado oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.
Add butter, herbs, and garlic
Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.
As the butter melts begin basting the steak with the garlic and herb-infused butter using a spoon.
Baste until done
Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. The best way to tell when your steak is done is by using an instant-read meat thermometer. For a medium steak, you want the meat to be about 145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit
Hasselback Sweet Potatoes
INGREDIENTS
▢ 2 medium sweet potatoes
▢ 1 tablespoons butter spread divided
▢ 1/2 teaspoon fresh thyme
▢ 1/4 cup nonfat Greek yogurt
▢ ½ avocado diced (optional)
▢ 1 scallion white and green parts chopped
▢ Salt and pepper
INSTRUCTIONS
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes, then pat them dry with a paper towel. Make a series of 1/8-inch slices along each potato, stopping ½ inch from the bottom. It helps to position the sweet potatoes on chopsticks to avoid slicing all the way down.
Spread 1 tablespoon of the butter spread on the potatoes. Bake in the preheated oven until the center of the potatoes start to soften, about 30 minutes.
Remove the potatoes from the oven, rub the remaining butter all over, making sure to get in between the slices, sprinkle thyme on top, and run a fork gently across the tops of the potatoes, to fan the slices and separate them from one another. Return to the oven and continue baking until the potatoes are tender on the inside and crispy on the outside, about 20-30 minutes
Meanwhile, stir the yogurt, avocado and scallions with a pinch salt and a pinch pepper. Serve the dip with the sweet potatoes.
CACIO E PEPE BRUSSELS SPROUTS
INGREDIENTS
- 1 tablespoons extra-virgin olive oil
- 3/4 teaspoons freshly ground pepper
- Crushed red pepper flakes
- 7 ounces shredded Brussels sprouts
- 1/2 teaspoon kosher salt
- 1/2cup freshly grated Parmesan cheese, plus more for serving
- Zest of 1/2 lemon
- 1/4 cup toasted hazelnuts or pecans, roughly chopped
INSTRUCTIONS
o In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
o Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
o Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
o Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.
o Serve warm, topped with more fresh Parmesan, if desired.
Nutella Brownies
Ingredients
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (370g) Nutella, divided
1/2 teaspoon salt
3/4 cup (94g) all-purpose flour (spooned & leveled)
optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt
Instructions
Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.
Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.
Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.
Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!
