Steak or wings

Here’s a  recipe for both steak and wings—so you can choose based on what you’re craving. Let’s break them down so you can pick depending on your mood or occasion:

---

🥩 JUICY PAN-SEARED RIB-EYE STEAK WITH GARLIC HERB BUTTER

⭐️ What You’ll Need:

Ingredients:

• 1 rib-eye steak (1 to 1.5 inches thick)

• Kosher salt and freshly ground black pepper

• 1 tbsp neutral oil (canola or vegetable)

• 2 tbsp unsalted butter

• 2-3 garlic cloves, smashed

• 2-3 sprigs of fresh thyme or rosemary (or both)

Optional Tools:

• Cast iron skillet (ideal for searing)

• Tongs

• Meat thermometer

---

🔪 Instructions:

1. Prep the Steak (30–60 min before cooking):

• Take the steak out of the fridge.

• Pat it dry with paper towels.

• Generously season both sides with salt and pepper.

• Let it sit at room temperature for 30–60 minutes.

2. Sear the Steak:

• Heat your skillet over high heat until it’s smoking hot (literally).

• Add oil and swirl to coat.

• Place the steak in the pan. Do not move it for 2–3 minutes to get a good crust.

• Flip and sear the other side for another 2–3 minutes.

3. Baste with Butter:

• Reduce heat to medium-low.

• Add butter, smashed garlic, and herbs to the pan.

• Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1–2 minutes.

4. Check for Doneness:

Use a thermometer for precision:

• Rare: 120–125°F

• Medium-rare: 130–135°F

• Medium: 140–145°F

• Medium-well: 150–155°F

Remove when it’s 5°F below your target temp, as it’ll keep cooking while resting.

5. Rest and Slice:

• Rest the steak for at least 5–10 minutes on a cutting board.

• Slice against the grain, and spoon some leftover butter from the pan on top.

---

🍗 CRISPY BAKED CHICKEN WINGS (BUFFALO STYLE)

⭐️ What You’ll Need:

Ingredients:

• 2 lbs chicken wings, separated (drumettes and flats)

• 1 tbsp baking powder (aluminum-free)

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

• Optional: ¼ tsp paprika or cayenne for heat

Buffalo Sauce:

• ½ cup hot sauce (Frank’s RedHot is classic)

• 4 tbsp unsalted butter

• 1 tsp honey (optional)

• 1 tsp garlic powder

---

🔪 Instructions:

1. Prep the Wings:

• Preheat oven to 425°F (220°C).

• Pat wings completely dry with paper towels.

• In a large bowl, toss wings with baking powder, salt, pepper, and other seasonings.

2. Bake for Crispiness:

• Line a baking sheet with foil and place a wire rack on top.

• Arrange wings in a single layer, skin side up.

• Bake for 20 minutes.

• Flip and bake another 20–25 minutes until deep golden brown and crispy.

3. Make the Buffalo Sauce:

• In a saucepan over low heat, melt butter.

• Add hot sauce, honey, and garlic powder. Stir until combined. Don’t boil.

• Taste and adjust heat or sweetness as desired.

4. Toss and Serve:

• Toss crispy wings in the warm sauce until coated.

• Serve with celery sticks and blue cheese or ranch dressing.

---

🥩 vs. 🍗 — Which Should You Choose?