Honey Garlic Shrimp
Makes 2 servings
Prep Time: 5 minutes
Total Time: 10 minutes
3 Tablespoons honey
1 Tablespoon reduced-sodium soy sauce
¼ teaspoon crushed chili flakes (optional)
1 teaspoon fresh ginger, minced
2-3 cloves of garlic, minced (about 1 Tablespoon)
¾ pound medium uncooked shrimp, peeled & deveined
1 Tablespoon olive oil
salt, to taste
ground black pepper, to taste
2 Tablespoons sliced green onion (optional garnish)
cooked brown rice (to serve)
broccoli or other veggies (to serve)
Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.
In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat.
Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.
Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).
Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.
T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cast Iron Skillet
1 1/2 pounds T-bone steak about 1-inch (2.5 cm) thick*
2 tablespoons olive oil**
1 teaspoon coarse salt or to taste
1 teaspoon black pepper freshly ground, or to taste
2 cloves garlic minced (2 teaspoons)
1 tablespoon unsalted butter
fresh rosemary optional
Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.
Position the oven rack in the middle and preheat oven to 425°F (218°C).
Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)
Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
Rub on all sides with 1 tablespoon of olive oil.
Season both sides with salt and pepper.
Add the remaining 1 tablespoon oil to the pan and swirl to coat.
Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.
Sear the first side for 2 minutes.
Flip using kitchen tongs and sear the other side for 2 minutes.
Add garlic, butter and rosemary and then immediately transfer the pan to the oven.
Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).
Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
To serve, cut the meat away from the bone and slice across the grain into strips.
*T-bone steaks that are at least 1-inch (2.5cm) thick are juicier and less likely to be overcooked. The instructions above are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every additional ½ inch.
** Regular refined olive oil is recommended, as it has a higher smoke point than extra virgin olive oil and will be less likely to burn.
***The large strip section cooks more slowly and the area next to the bone will be rarer. Therefore, insert the thermometer into the strip section about 1-inch from the bone: 120°F/49°C is rare, 130°F/54°C is medium-rare, 140°F/60°C is medium, 150°F/66°C is medium-well and 160°F/71°C is well-done.
To grill T-bone steak: Heat your grill to 400°F/204°C and oil the grates. Then grill for 1 minute on the first side. Flip and sear 1 minutes on the second side. Flip every minute until reaching the desired doneness.
Leftover t-bone steak will last 3-4 days in the refrigerator and can be reheated for 2-3 minutes in a skillet. It’s also delicious in Steak Sandwiches, Steak Tacos and Steak Salad.