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4 days ago · Sear the steak, flipping it every 30 seconds until the internal temperature reaches about 90°F. Then, lower the heat to medium-low and add the crushed garlic clove, rosemary (or thyme), and butter to the pan. Let the butter melt. While it’s melting, quickly sear the strip side of the steak.
4 days ago · Step Two – Add in butter. Place the lid on the slow cooker. Cook on HIGH For 4 hours. Step Three – After the cooking time is up, drain off the water. Use a handheld mixer and blend right in the slow cooker. Step Four – Add the heavy cream. Step Five – Continue blending until light and fluffy.
4 days ago · Add the steak; seal and refrigerate for 12-24 hours, turning several times. Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it.
5 days ago · Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels. Repeat with any remaining batter.
5 days ago · Add a generous amount of olive oil or butter to coat the bottom of the pan. 2. Season the potatoes: Toss the prepared potatoes with salt, pepper, and any desired herbs or spices. 3. Sear the potatoes: Add the potatoes to the hot skillet and sear them for 5-7 minutes per side, or until golden brown and crispy. 4.
3 days ago · Instructions. Preheat the air fryer to 400 degrees. Wash and towel dry the potatoes. Then, slice the baby red potatoes. Place potatoes into a large mixing bowl. Pour the olive oil over the potatoes and toss until coated. Sprinkle the ranch dressing over the potatoes. Toss potatoes in the seasoning.
