Skip to main content

Featured

5 Things to Know Today: G7 Oil Release, Pipeline Fast-Track and Ontario's N1 Deadline (Oct. 3)

  Canadian Money Brief • Saturday, October 3, 2026 Markets are closed for the weekend, so here is what moved on Friday and what it means for your wallet as the week turns. Five things worth knowing today. 1. The G7 Is Releasing 100 Million Barrels of Oil and Fuel G7 leaders, Canada included, agreed Friday to release 100 million barrels of crude and refined products from emergency reserves over the next four months, with a front-loaded diesel release in the first 20 days. Washington had been pressing allies to act as fuel prices climbed. Oil barely budged on the news: Brent settled at US$102.25 a barrel and WTI at US$91.11, down US$1.76. Analysts noted it is not yet clear whether the 100 million barrels is new supply or the tail end of the release pledged in March. What it means for you: Diesel comes first, which matters more for freight and grocery costs than for your gas tank. With Brent still around US$100, do not count on a quick drop at the pump. 2. A Weak U.S. Jobs Report Shi...
Post a Comment
Read more

article

Labels

Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


Labels:

Comments

Post a Comment