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New Diplomacy on the Horizon: U.S. and Russia Push Ahead Without Ukraine

  In a bold shift from previous diplomatic efforts, top U.S. and Russian officials have agreed to advance negotiations aimed at ending the war in Ukraine—even as Ukrainian representatives remain notably absent. High-level talks held in Riyadh, Saudi Arabia, saw U.S. Secretary of State Marco Rubio and Russian Foreign Minister Sergey Lavrov discussing the framework for future peace negotiations and steps toward restoring bilateral relations. The Trump administration’s approach, which prioritizes direct engagement with Moscow, marks a departure from longstanding principles that insisted on “nothing about Ukraine without Ukraine.” Critics in Kyiv have voiced strong opposition. Ukrainian President Volodymyr Zelenskyy warned that any agreement reached without Ukraine’s participation would be unacceptable and would undermine the nation’s sovereignty. European leaders echoed these concerns, with several officials labeling the move as a dangerous precedent that could lead to a “dirty deal...

Pan-fried rib eye steak with Cabernet essence

                                                             

Ingredients:

  • 2 500 g rib-eye steaks about 1 ½ inches thick
  • Kosher salt and freshly ground pepper
  • 2 tsp butter
  • 1 cup chopped shallots
  • 2 cups cabernet sauvignon or other red wine
  • 1 bay leaf
  • 1 stalk thyme
  • 1 cup beef or chicken stock, homemade or store-bought
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • Maldon salt
  • 3 tbsp finely chopped shallots


Instructions:

  1. Liberally salt steak with Kosher salt two hours before using. Pepper just before cooking.
  2. In stainless steel or cast iron skillet on medium, heat butter and add shallots. Sauté until slightly browned.
  3. Add wine, bay leaf and thyme and reduce until 1/4 cup liquid remains.
  4. Add stock and reduce until sauce is slightly thickened, about three minutes. Reserve until needed.
  5. Heat oil and butter in heavy cast iron or cast iron enamel skillet on medium-high heat.
  6. Add steaks and brown on one side, about 5 minutes, basting occasionally. A grill pan is very good for this.
  7. Turn. Cook the second side for 3 to 5 minutes or until medium-rare – 130 F to 135 F on a meat thermometer.
  8. Remove from pan and let rest. Discard fat.
  9. Add sauce to pan and scrap up any fond and juices. Add additional stock if the sauce is too thick.
  10. Slice steaks into 1/4-inch slices. Spoon over sauce. Sprinkle with Maldon salt and finely chopped shallots just before serving.

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