Cassy Strome

07/16/2024

Cast Iron Steak!

07/16/2024

BUTTER Steak!

07/16/2024

Butter Chicken!

07/16/2024

Bucket of WAGYU!

07/03/2024

06/05/2024

cajun shrimp and steak alfredo pasta

STEAK:

1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

1/2 cup + 1 Tbsp extra virgin olive oil, divided

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 Tbsp garlic powder

1 Tbsp Cajun seasoning

1 Tbsp hot sauce

1 Tbsp brown sugar

1 tsp ground black pepper

2 Tbsp butter

2 garlic cloves, minced

1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

½ tsp salt

1 Tbsp olive oil

1 Ib. Penne Pasta

SHRIMP:

10 oz shrimp, peeled and deveined (if frozen, thawed)

1 Tbsp olive oil

1 Tbsp cajun seasoning

Pinch of Salt

Pinch of freshly ground black pepper

ALFREDO SAUCE:

½ cup unsalted butter

4 oz. cream cheese softened to room temperature

2 cups (1 pint) heavy cream

1 Tbsp Cajun seasoning

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 and ½ cups freshly grated Parmesan

INSTRUCTIONS

Place the steak pieces inside of a Ziploc bag. Set aside.

Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

FOR THE PASTA:

Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

Heat 1 tablespoon of olive oil in the hot skillet.

Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally until golden brown.

Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

NOTES

You can definitely use your favorite marinade recipe or prepare your steak however you prefer

04/04/2024

04/04/2024

Easy Oven BEEF BRISKET Recipe with Sweet & Smoky Flavor!
INGREDIENTS

BRISKET RUB

▢¼ cup paprika
▢3 tablespoons maple sugar
▢2 tablespoons kosher salt
▢2 tablespoons garlic powder
▢1 tablespoon black pepper
▢1 tablespoon onion powder
▢1 teaspoon cumin
▢1 teaspoon cayenne pepper
BRISKET
▢5 to 6 pounds beef brisket
BRAISING LIQUID
▢¼ cup black coffee
▢¼ cup liquid smoke
▢2 tablespoons blackstrap molasses
▢2 tablespoons apple cider vinegar
▢2 tablespoons Worcestershire sauce
INSTRUCTIONS

Apply the dry drub. Preheat your oven to 250°F. Liberally apply the dry rub on both sides of the brisket. If the brisket is refrigerated, let it sit for 30 minutes or until it comes to room temperature.
Brisket with dry rub on it.

Mix roasting liquid. Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.
Whisking brisket braising liquid in a bowl.

Cook the brisket. Cook for about 6 hours or until an instant-read thermometer reaches 195°F to 200°F.
Cooking brisket in a roasting pan.
Slice the brisket. Remove the brisket from the oven and let it rest for 30 minutes before slicing. Then, slice against the grain for the most tender pieces of brisket.

03/16/2024

Steak bites and eggs for breakfast 🤩