Skip to main content

Featured

The U.S. Alcohol Ban Is Now Live: Who's Exempt, Who's Shut Out, and What It Means for Your Wallet

  At 12:01 a.m. ET on Tuesday, Sept. 29, the United States stopped letting most packaged Canadian beer, wine, cider and spirits through the border. Not taxed. Blocked. It's the sharpest step yet in the alcohol front of the trade war, and it lands on a very uneven set of shoulders. Two weeks ago we walked through what was coming. Now that it's live, here's what the ban actually covers, who slips through, and what it does (and doesn't) mean for your own budget. What took effect The White House announced the measures on Sept. 8, after Canada's own retaliation tariffs kicked in. The U.S. framed them as a response to Canada's treatment of American dairy, autos and alcohol, and to provinces pulling U.S. liquor from their shelves. The ban covers packaged Canadian beer (including non-alcoholic), wine, cider and spirits, plus whey products, molasses and motorcycles over 800cc. Many of the alcohol products were already facing a 50% U.S. tariff imposed in August; the ban ...
Post a Comment
Read more

article

Labels

Rosemary & Garlic-Basted Sirloin Steak

 

Master the perfectly seared sirloin steak with this easy method while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding it to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving.

Ingredients:

  • 1 pound boneless top sirloin steak, trimmed
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 medium cloves garlic, minced
  • 2 medium shallots, sliced lengthwise
  • 1 ½ tablespoons butter
  • 1 sprig fresh rosemary, plus more for garnish

Instructions:

  1. Heat a large cast-iron skillet over medium-high heat.
  2. Add the steak and cook for 1 minute.
  3. Add the minced garlic, sliced shallots, butter, and rosemary to the skillet.
  4. Cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute.
  5. Use a spoon to baste the steak with the butter mixture.
  6. Season the steak with the remaining salt and pepper.
  7. Transfer the pan to the oven rack at the highest position.
  8. Broil the steak for 1 to 2 minutes until cooked to your desired degree of doneness.
  9. Remove the steak from the pan and let it rest for about 5 minutes.
  10. Garnish with additional fresh rosemary if desired.


Labels:

Comments

Post a Comment