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Oil jumps above US$105 after Riyadh blasts, futures slip and yields near 24-year highs. TSX, Wall Street and global markets for Oct 8.

  Canadian Money Brief | Thursday, October 8, 2026 | Morning edition Oil is jumping, futures are sliding and bond yields are sitting near 24-year highs. Explosions in Riyadh, including a blast at the city's airport, sent crude sharply higher early Thursday and pushed U.S. stock futures lower. That follows a rough Wednesday for Toronto, where banks and miners dragged the TSX down. Here is where every major market stands before the open. Key takeaways Brent crude jumped about 5% to above US$105 a barrel; WTI rose about 5% to roughly US$92.75. S&P 500 futures are down about 0.6% and Dow futures about 1% after Wall Street's four-day winning streak ended Wednesday. The TSX fell about 1.7% Wednesday to near 35,040, led lower by the big banks and gold miners. The U.S. 10-year yield touched 5.36% on Wednesday, its highest since April 2002, and is hovering near 5.3% again. Markets are pricing in at least one Bank of Canada rate hike by year-end. Canada: TSX stumbles as banks and m...
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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.


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