C.S. Elston

Worshipper, Husband, Author, Screenwriter, Home Cook, Fan

Give Thanks

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By C. S. Elston

“Give thanks in all circumstances; for this is the will of God in Christ Jesus for you.”

1 Thessalonians 5:18 (ESV)

2020 has been a crazy, difficult year. Is there anyone on the planet who disagrees with that statement? I doubt it.

Still, I have so much to be thankful for: a roof over my head, food to eat, a car to drive, an educated background, friends and family that I love and who love me back (including the most amazing wife a guy could ever dream of,) and, most importantly (yes, even more so than that beautiful, gracious wife,) the hope of eternity with my Creator. A lot of that probably sounds like obvious stuff but, it’s good for the soul to express it anyway. The Bible instructs us to give thanks for many reasons, but I will briefly focus on two.

First, it honors and glorifies God.

“Worthy are you, our Lord and God, to receive glory and honor and power, for you created all things, and by your will they existed and were created.”

Revelation 4:11 (ESV)

Second, it puts our focus on the blessings in life and gives us a more positive outlook.

“Finally, brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things.”

Philippians 4:8 (ESV)

Quite simply, giving thanks is a healthier way to live than the alternative.

“A joyful heart is good medicine, but a crushed spirit dries up the bones.”

Proverbs 17:22 (ESV)

It’s important to remember these things as we head into what might be the most difficult Thanksgiving holiday we’ve ever experienced. With that in mind, please allow me to end this on a lighter note and one of my favorite subjects: food.

We all look forward to the turkey. Well, most of us do anyway. A lot of people look forward to the desert, too. Of course, you don’t have to pick just one item to look forward to about the greatest American meal of the year (yes, even 2020.) But, if I was forced to, mine would have to be a side dish. No, it’s not the cranberry sauce or even the mashed-potatoes and gravy. The latter is high on the list, however. My favorite would have to be my mom’s Sweet Potato Casserole. So, I got special permission to share the recipe. It’s so good, it just wouldn’t be fair to keep it to ourselves.

Ingredients

2 cups of mashed Princella canned Sweet Potatoes — drain the syrup before mashing

4 tablespoons of softened butter or margarine

2 eggs

1 cup of milk

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1 teaspoon of vanilla extract

Dash of salt

2/3 cup of sugar

Directions (part one)

Preheat oven to 400 degrees Fahrenheit. Combine above ingredients. Mix well. Place in greased casserole dish and bake for approximately half of an hour. Remove from oven.

Topping Ingredients

6 tablespoons of melted butter or margarine

1/2 cup of chopped nuts

1/2 cup of brown sugar

1 cup of flour

Directions (part two)

Combine topping ingredients. Mix well. Cover casserole with the topping mixture and place back in the oven for an additional 10-15 minutes. Remove and serve. This dish should take care of about 8 people. But, if you love it as much as my family does, you may have to drop that number to 6 . . . maybe even lower . . . I actually prefer this to most of the pies. Enjoy and have a happy Thanksgiving!

The Food of Fall

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C.S. Elston

Two of my favorite “F words” are “food” and “fall” – I truly love this season. The cool, crisp air of a sunny autumn day and the warm, comforting foods we start to crave feel like a glimpse of Heaven to me. So, I thought I’d share a few of the recipes I tend to turn to around this time of year. For me, one of the most cozy and comforting foods on a cold day is a hot bowl of soup. So, it’s no coincidence that three of the five recipes fall into that category. I say five but, stay tuned for a bonus 6th recipe – a delicious, post-pumpkin-carving snack.

Fall also tends to be when I’m trying to shed a few pounds from the summer BBQ season. So, I’m going to include a healthier version and a “cheat meal” version of the same recipes. Typically, the difference between the two is a minor tweak but, the lower calories help when you’re trying to slip back into the jeans that fit you in spring and suddenly feel just a bit more snug. This is particularly appropriate for some of us after the COVID-19 quarantine.

Without further adieux . . .

Spicy Chili

Healthier Version –

2, 20-ounce packages of 99% fat free ground turkey breast

2, 26-ounce jars of Ragu Tomato & Basil Sauce – light

1, 15-ounce can of black beans, drained

1, 15-ounce can of red beans, drained

1, 15-ounce can of pinto beans, drained

1 chopped onion

2 chopped tomatoes

3 cups of chopped mixed bell peppers

12 minced cloves of garlic

4 tablespoons of fajita seasoning mix

1/2 tablespoon of black pepper

1/2 tablespoon of white pepper

1/2 tablespoon of red pepper

1/2 tablespoon of dark chili powder

1 tablespoon of smoked paprika

*** Makes 12, 1 ½ cup servings

Cheat Meal –

3, 16-ounce packages of 80% fat free ground beef

4, 12-ounce bottles of chili sauce

1, 15-ounce can of black beans, drained

1, 15-ounce can of red beans, drained

1, 15-ounce can of pinto beans, drained

1 chopped onion

1 chopped green pepper

1 chopped red pepper

1 minced clove of garlic

1 tablespoon of black pepper

1 tablespoon of white pepper

1 tablespoon of red pepper

4 tablespoons of fajita seasoning mix

2 chopped tomatoes

Brown the meat in a skillet, breaking it into small pieces as it cooks. Drain any excess liquid.

Add meat and all other ingredients to a slow cooker or a large pot and simmer, stirring occasionally, until the dish reaches preferred temperature and the vegetables are cooked to desired tenderness.

Serve in a bowl. If it’s a cheat meal, a little sprinkle of some freshly grated cheddar cheese won’t hurt most people’s feelings.

Shepherd’s Pie

Healthy –

Canola oil spray

1 pound of 96% fat free ground beef

1 cup of chopped onion

2 2/3 cups of frozen mixed vegetables

2 cups of diced Roma tomatoes

4 russet potatoes, quartered and boiled until soft

½ cup of skim milk

2/3 cup of WW Mexican Style shredded cheese

¼ teaspoon of white pepper

½ teaspoon of black pepper

1 ½ teaspoon of salt

*** Makes 4 servings

Cheat Meal –

4 teaspoons of canola oil

1 pound of 80% fat free ground beef

1 cup of chopped onion

2 2/3 cups of frozen mixed vegetables

2 cups of diced Roma tomatoes

4 russet potatoes, quartered and boiled until soft

¼ cup of 2% milk

1/8 cup of melted butter

1 cup of freshly grated cheddar cheese

¼ teaspoon of white pepper

½ teaspoon of black pepper

1 ½ teaspoon of salt

Preheat oven to 400 degrees Fahrenheit.

Heat a skillet to on medium and add oil. Brown the ground beef, breaking it into small pieces as it cooks. Add onions, tomatoes, frozen mixed vegetables, ¼ teaspoon of white pepper, ¼ teaspoon of black pepper, and 1 teaspoon of salt. Cook for 5 minutes.

Mash potatoes with milk (and butter for cheat meals,) ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Move meat and vegetable mixture to an oven-safe casserole dish. Cover with potatoes. Top with cheese. Bake 10-15 minutes until cheese is browned and bubbling.

Cut into four equal parts and serve.

Chicken Noodle Soup

Healthy –        Spray oil

2 Chicken Breasts – approximately 1 ¼ lbs.

1 large red onion, chopped

2 cups of shredded carrots

4 cups of celery, chopped

¼ of a cup of green onions, chopped

12 ounces of high fiber spaghetti noodles

3 quarts of chicken broth

½ of a teaspoon of dried nutmeg

½ of a teaspoon of dried sage

1 teaspoon of dried thyme

1 teaspoon of dried basil

1 teaspoon of dried rosemary

1 teaspoon of dried marjoram

1 teaspoon of ground black pepper

1 teaspoon of ground white pepper

1 teaspoon of ground salt

1 tablespoon of Adobo seasoning with pepper

1 tablespoon of Adobo seasoning with cumin

*** Makes 8 servings

Cheat Meal –  1 tablespoon of olive oil

1 tablespoon of butter

2 lbs. of chicken

1 large red onion, chopped

2 cups of shredded carrots

1 cup of red onion, chopped

4 cups of celery, chopped

¼ of a cup of green onions, chopped

12 ounces of wide egg noodles

3 quarts of chicken broth

½ of a teaspoon of dried nutmeg

½ of a teaspoon of dried sage

1 teaspoon of dried thyme

1 teaspoon of dried basil

1 teaspoon of dried rosemary

1 teaspoon of dried marjoram

1 teaspoon of ground black pepper

1 teaspoon of ground white pepper

1 teaspoon of ground salt

1 tablespoon of Adobo seasoning with pepper

1 tablespoon of Adobo seasoning with cumin

Flatten chicken and cut into ½ inch pieces. Brown in a soup pot with oil (and butter if this is a cheat meal) and add onion, celery, carrots and seasonings when done. Continue cooking and simmering for at least 5 minutes. Add chicken broth and stir until it boils. Add noodles. Turn heat to low and let simmer until noodles are nice and soft.

Divide equally into 8 bowls and serve immediately. Put salt and pepper out so people can add to individual taste.

Open-Faced, Stuffed Bell Peppers

Healthy –

Canola oil spray

1 cup of uncooked brown rice

20 ounces of ground turkey breast

1 cup of chopped yellow onion

1 14.5 ounce can of diced tomatoes

6 cloves of garlic, minced

1 cup of Weight Watcher’s Mexican Style Cheese

1/8 of a cup of Worcestershire sauce

1 teaspoon of dried sweet basil

1 teaspoon of crushed oregano

1/8 of a teaspoon of black pepper

1/8 of a teaspoon of white pepper

1/8 of a teaspoon of red pepper flakes

½ tablespoon of salt

1 tablespoon of Adobo seasoning with cumin

1 cup of water

4 bell peppers (any color)

*** Makes 4 servings of 2 pepper-halves per person

Cheat Meal –

2 tablespoons of canola oil

1 cup of uncooked brown rice

20 ounces of 80% fat free ground beef

1 cup of chopped yellow onion

1 14.5 ounce can of diced tomatoes

6 cloves of garlic, minced

1 cup of Shredded American Cheese

2 tablespoons of Worcestershire sauce

1 teaspoon of dried sweet basil

1 teaspoon of crushed oregano

1/8 of a teaspoon of black pepper

1/8 of a teaspoon of white pepper

1/8 of a teaspoon of red pepper flakes

1 teaspoon of salt

1 tablespoon of Adobo seasoning with cumin

1 cup of water

4 bell peppers (any color)

Slice peppers in half lengthwise, removing stem ends, seeds, and membranes. Immerse pepper halves into boiling water for 3 minutes each. Sprinkle insides with Adobo seasoning and invert on paper towels to drain.

Preheat oven to 375 degrees.

Heat oil in a large skillet to medium. Add meat, garlic and onion. Cook until meat is brown and onions are tender. Stir in tomatoes, rice, Worcestershire, basil, oregano, salt and pepper. Bring to a boil, reduce heat, cover and simmer until rice is tender (15-20 minutes.) Stir in half of the cheese. Fill peppers with mixture from skillet and place in a large baking dish. Sprinkle with remaining cheese. Bake for about 15 minutes, until heated through and cheese is brown and bubbly. Let stand for 1-2 minutes. Serve.

* You can use cooked rice (in which case water is not needed when rice is stirred in) to save time.

Turkey & Pumpkin Chili

Healthy –

1 tablespoon vegetable oil

1 package (12 ounces) of frozen, chopped onions

1 package (12 ounces) of frozen onion and bell pepper blend

1 tablespoon of minced garlic

2 pounds of 99% fat-free ground turkey breast

3 cans (14.5 ounces) of diced tomatoes

4 cups of pumpkin puree

1 can (15 ounces) of tri-color beans

1 can (15 ounces) of kidney beans

1 can (15 ounces) of black beans

2 heaping tablespoons of chili powder

4 tablespoons of brown sugar

2 tablespoons of pumpkin pie spice

1/2 teaspoon of ground black pepper

1/2 teaspoon of ground white pepper

1 teaspoon of salt

Cheat Meal –

1 tablespoon vegetable oil

1 package (12 ounces) of frozen, chopped onions

1 package (12 ounces) of frozen onion and bell pepper blend

1 tablespoon of minced garlic

2 pounds of ground turkey

3 cans (14.5 ounces) of diced tomatoes

4 cups of pumpkin puree

1 can (15 ounces) of tri-color beans

1 can (15 ounces) of kidney beans

1 can (15 ounces) of black beans

2 heaping tablespoons of chili powder

4 tablespoons of brown sugar

2 tablespoons of pumpkin pie spice

1/2 teaspoon of ground black pepper

1/2 teaspoon of ground white pepper

1 teaspoon of salt

Heat the oil in a large pot over medium heat. Sauté the onions, bell peppers and garlic until tender. Stir in the turkey and cook until evenly brown. Mix in tomatoes, beans and pumpkin. Add in all the seasonings and the brown sugar. Stir it up while raising the heat until it begins to boil. Reduce the heat to low, cover, and simmer for at least 20 minutes.

One of the Shine-A-Light authors is bringing her husband over for lunch in a couple of days and will experience the above chili for herself – with a twist. Instead of turkey we’re going to try it with pork for the first time. Actually, three kinds of pork. Shredded pork loin, diced ham and crumbled bacon. It will be new to all of us but, with bacon involved, it can’t be bad.

A week or so after the Three Pork & Pumpkin Chili has settled, it will be “Pumpkin-Carving Weekend” at my house. However, I secretly call it “Pumpkin Seeds Weekend” because eating the seeds we roast after the pumpkin carving is over is easily my favorite part of the event. So, I thought, as a bonus, I’d also share the recipe (modified from one passed on to my mom by her best friend from childhood, the late, great Sheila Williams.) Sheila was a delight, these seeds are an annual treat, and hopefully, sharing this recipe, in some small way, honors a wonderful human being who is at home with our Lord and experiencing so much joy that, if she read my earlier “Heaven” comment, I’m sure she’d tell me, “You have no idea!”

Best Pumpkin Seeds Ever!

Ingredients for every Cup of Unwashed Seeds

½ teaspoon Worcestershire sauce

1 tablespoon of melted butter

1 teaspoon of your favorite seasoning salt (Johnny’s, Lowry’s, etc.)

Directions

Preheat the oven to 250 degrees.

Mix the seeds (I cannot stress enough how vital it is to leave them unwashed) and the other ingredients (again, portioned according to the number of cups of seeds – I usually have at least four cups, which means four tablespoons of butter, four teaspoons of seasoning salt and two teaspoons of Worcestershire sauce) in a bowl.

Grease a baking sheet (I just use a little spray oil – doesn’t take much because of the butter) and dump the seed mixture into it. Spread the seeds out into a single layer (or, at least, relatively close.) Depending on how many cups of seeds you started with, you may need to use more than one baking sheet.

Bake to desired crispness (stirring occasionally and sprinkling a bit of extra seasoning salt if you like them super salty.) I like mine rather crispy so, two hours, is a bare minimum. Again, depending on how many seeds there are, it can be three or four.

Try not to eat them all in one sitting. I find it to be extremely difficult.

Happy Fall, everyone! Enjoy the crisp sunny weather and, especially, the food!

Five Of My Favorite Recipes For Fall

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September 22, 2017

By

C.S. Elston

Today is officially the first day of Fall. I love this season. Football is on TV. The air starts to get cool and crisp. And, that’s when we turn to some of our favorite warm and comforting foods. So, I thought I’d kick the season off with a few of the recipes I tend to turn to around this time of year. For me, one of the most cozy and comforting foods on a cold day is a hot bowl of soup. So, it’s no coincidence that three of the five recipes fall into that category.

Fall also tends to be when I’m trying to shed a few pounds from the summer BBQ season. So, I’m going to include a “healthy” version and a “cheat meal” version for each recipe. Typically, the difference between the two is a minor tweak but, the lower calories help when you’re trying to slip back into the jeans that fit in the spring but suddenly feel a bit snugger. Without further adieux . . .

Spicy Chili

Shepherd’s Pie

Chicken Noodle Soup

Open-Faced, Stuffed Green Bell Peppers

Turkey & Pumpkin Chili

 

Back To “Elston on Food & Beverage“

Ten Old Standby Food & Beverage Spots To Visit In And Around Lake Chelan

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Lake Chelan has been one of my primary “happy places” since childhood and holds very nearly nothing but good memories for me. As a kid, it was all about the water. If the sun was up and I wasn’t somewhere in the more than fifty miles of Washington State’s deepest lake, I was almost certainly either in a pool or speeding downhill at Slidewaters. At forty-two, my “tastes” have changed a bit. I still love to get out on the lake but, I now spend a significantly higher volume of time on dry land.

My wife and I had the privilege of spending nine days over there this summer and, with my sister and her family headed that way tomorrow, I was inspired to make a top ten list of my old standbys – places I try and hit every time I go. However, it was too hard to narrow down so I put a bigger restriction on it and made it a list of just food and beverage spots. While this in no way a list of all that’s good for shoveling tasty items down your gullet, I think it makes a fine starter kit for first-timers and a fresh reminder list for old veterans like myself.

  1. Tsillan Cellars / Sorrento’s Ristorante – From the gorgeous views of Lake Chelan to the beautiful Tuscan architecture and from the wonderful wines (I recommend the Bellissima Rossa) to the fine Italian dining (excellent Cannelloni,) they’re really doing everything right.
  2. Lakeview Drive-In – What can I say other than best burgers, dogs and fries on the lake. This is one of the things that hasn’t changed since my childhood. Always a must.
  3. Benson Vineyards Estate Winery – Easily one of the best views of the lake and their Viognier is, in both my wife’s opinion and mine, the best bottle of white wine in the valley. If they had a restaurant to rival Sorrento’s at Tsillan Cellars, this place would be perfect.
  4. Green Dot Sub Shop – If you’re looking for great sandwiches at a reasonable price, you can’t do any better than Green Dot. They’re quick and delicious. Plus, the founder, Jeff, is often working at the Manson location, and I’m willing to bet you’ve never met a nicer guy.
  5. Lake Chelan Winery – Quite possibly the best tasting room gift shop in the valley, a nice wine selection, and they do a yummy BBQ. So, take the whole family because there’s plenty of fun for everyone!
  6. Blueberry Hills Farm – Not only are there the “u-pick” and “we-pick” options on blueberries, plus lots of great blueberry-themed products, the real treat is the restaurant. Be prepared for a bit of a wait because the line is often out the door – and for good reason. We usually go for their awesome breakfast (I highly recommend the Eggs Benedict – and for something unique but just as delicious, the Dunlap which is the same thing but with caramelized onions in place of the English Muffin) but they also do a great lunch (huge burgers.)
  7. Wapato Point Cellars / The Winemakers Grill – A solid tasting room and gift shop is only surpassed by what is easily one of the classiest restaurants in the valley. You can’t go wrong with either the Chicken Piccata or the Center Cut Filet Mignon.
  8. Karma Vineyards – If you prefer the bubblier wines, this is one of the few producers in Washington State who do it in the style of méthode champenoise (the same way the French do it in Champagne). Tour their cave, grab a bite to eat while admiring their large koi pond, then hitch a ride up the hill on the Karma trolley and take in that amazing Lake Chelan view.
  9. Troy’s Pizza – We always take a pizza back to where we’re staying at least once on our trips. The problem is choosing one because they’re all so good. The “Wild Hog,” Cryin’ Hawaiian, Cinco De Mayo, Carnivore…
  10. Chelan Estate Winery – Another fantastic view of the lake and some of the finest red wines in the valley.

Finally, I simply must give an honorable mention to a lovely woman, without a traditional brick and mortar, who has become a true staple in Manson. She sits just outside of the Wapato Point Resort gate and sells her delicious pies from the back of her SUV. Look for the sign that says, “Donna’s Pies” or just follow your nose.

My 42nd Birthday Meals

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I recently celebrated my 42nd birthday and I have the ever-increasing gray hairs to prove it. Typically, I let my wife take me out to a nice dinner on my birthday. We might go to Bellevue or downtown Seattle for a great steak at a place like The Metropolitan Grill, John Howie or El Goucho. We might even take a ferry ride and do some wine tasting in Langley (my wife also likes to do some shopping while we’re there) and then hit one of our favorite hidden gems, Gordon’s on Blueberry Hill in Freeland, for some amazing seafood. We don’t do fancy that often but, a birthday is a special occasion so we usually do it up right.

However, this year, I decided I wanted to cook for myself. Perhaps that was because I could then give my greedy belly two great meals instead of just one. So, I stayed home and made a ground turkey tetrazzini for lunch and a steak for dinner that I think may rival some of those top dollar joints. Usually, when I cook for myself, I try to keep it healthier and I’m sure I’ll be posting some of those recipes soon. In fact, I’m planning to often post a health-conscious and a “cheat night” version of the same recipe. But, this was my birthday so, calorie counting went right out the window.

First up, for lunch (although I would typically serve this for dinner), was the oh so delicious Ground Turkey Tetrazzini:

 

Ingredients

1 (12 ounce) package spaghetti noodles

1 (10.5 ounce) can cream of celery soup

¼ cup of butter (divided)

1 cup heavy whipping cream

1 (14.5 ounce) can chicken broth

1 (12 ounce) package frozen, chopped onions

1 cup grated Parmesan cheese

½ cup flour

½ cup Italian bread crumbs

1 tablespoon dried parsley

1 teaspoon minced garlic

1 ½ tablespoons salt (divided)

½ teaspoon black pepper

½ teaspoon white pepper

½ teaspoon red pepper flakes

Cooking oil spray

 

Directions

  1. Bring a large pot of water with 1 tablespoon of salt to a boil. Break pasta in half and add it to the pot. Preheat oven to 375 degrees F (190 degrees C) while the pasta is cooking for 10 minutes. Drain the pot. The pasta should be a nice al dente. Grease a 9×13 inch baking dish with cooking oil spray and lay cooked noodles inside.
  2. Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Pour entire package of frozen, chopped onions and minced garlic into the skillet and sauté, for about four or five minutes, until the onions are translucent. Add ground turkey breast and cook until browned, stirring occasionally to mix well with onions. I know A LOT of people put mushrooms in their tetrazzini but, I’m not really a fan of mushrooms in anything. It’s mostly a texture thing. Sorry, mushroom lovers! If you are, you can add those here. For me, onions add the texture and flavor that I like. If I were going to add anything else it would probably be chopped celery.
  3. Melt 2 tablespoons of butter in a medium-sized sauce pan. Begin adding flour and stir-in to create a roux. Once the consistency is nice and pasty, slowly add in chicken stock and continue stirring. Do the same with the heavy whipping cream. Stir in cream of celery soup. When you have it all well-mixed, pour it over the turkey and onion mixture and mix well.
  4. In a medium-sized bowl, mix together the bread crumbs, Parmesan cheese, salt, pepper and parsley.
  5. Pour sauce and turkey mixture evenly over the top of the noodles in the baking dish. Sprinkle bread crumb and Parmesan mixture over the top.
  6. Bake in preheated oven, for about 20 to 25 minutes, until sauce is bubbling. I like a crusty top. If you’re worried about burning (a bigger problem at higher temperatures) then you can always cover the dish with tin foil. Personally, if I did this, I would at least remove it for the last 10 minutes of cooking.
  7. Let stand for a few minutes to cool down. Cut into desired portions, scoop out with a spatula, and serve!

 

Next up, for dinner was the equally delicious Herbed Butter Beef Tenderloin Steaks:

 

Herbed Butter Ingredients

1 ½ sticks butter, soften (not melted entirely, otherwise spices will sink to the bottom)

2 teaspoons minced garlic

1 tablespoon dried thyme

 

Steak Ingredients

2 beef tenderloin steaks (choosing a great cut is vital)

¼ cup Kosher salt

1 tablespoon black pepper

1 tablespoon white pepper

2 tablespoons herbed butter

1 tablespoon olive oil

 

Herbed Butter Instructions

Thoroughly mix softened butter, minced garlic and dried thyme. Refrigerate until firm.

 

Steak Instructions

  1. Mix salt and pepper in a bowl. Roll and press steak in mixture to thoroughly coat on all sides. Cover steaks and let sit at room temperature for about an hour.
  2. Preheat oven to 400 degrees.
  3. Heat an oven-safe, deep frying pan on medium-high.
  4. Add olive oil and herbed butter. Roll the pan to coat the bottom with olive oil and melted butter. Place seasoned steaks in the pan and cook, spooning excess liquids onto the meat, for about two minutes per side. This should give both sides of the steaks a nice crust.
  5. Cover the pan and place in the oven. Bake for about another 5 minutes depending on how well-done you like your steaks. I like mine at a perfect medium but I would err on the side of medium-well over medium-rare.
  6. Take the pan out of the oven. Again, spoon any excess liquids (also known as yummy flavor juice) from the pan over the steaks and then let them rest for about 10 minutes. Before serving, add another tablespoon of herbed butter on top.
  • Side note: On this particular occasion, I used both the left over herbed butter and salt/pepper mixture on baked potatoes and a side of corn.