Here's A 10-Day Menu For You

+ your new favorite steak recipe

Hello my friends,

It’s grilling season here at the homestead. One of the first tasks upon our arrival back from Italy was to take the cover off the grill, sweep off the outdoor furniture, and have at it. Though I often cooks steak indoors (don’t knock it, I’m really good at pan-frying a steak) there is something wonderful about grilling meat outdoors too. It feels a grand welcoming to the outdoor-eating season ahead. Either way, I promise you this steak will be delicious.

While curating a 10-day menu for you of breakfast, lunch, and dinner ideas (printable and clickable versions at the bottom of this email), I wanted to share a recipe from The Elliott Homestead Cooking Community with you all. Why? Because I’m confident you’re going to love it.

There are a few tricks to this dish (in my non-professional, humble opinion):

• Good meat. Should go without saying, but source your meat well.

• Olives with pits. They hold their texture and offer a salty, briny flavor to cut the fat.

• I often serve this steak alongside a pile of spring greens (spinach, arugula, lettuce, etc.) because the roasted red peppers and olives almost make it feel like a salad.

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Your New Favorite Steak

Featured in February 2025 of The Elliott Homestead Cooking Community

This is on my “make this to impress guests” list of recipes, but truly, it takes 10 minutes and is almost no-effort. A good skillet and favorite cut of meat is all you need for the perfect pan-fried steak. Rib-eyes are fatty and wonderful, tenderloin is an obvious choice, even less-expensive cuts like sirloin or Denver do wonderful with this preparation. It’s impressive, colorful, acidic, and interesting. It’s perfect. Golden, roasted new-potatoes would be all that’s needed to round out the meal. 

For the steak, per person

1 steak, per person

Sea salt and freshly ground black pepper

3 tablespoons butter

For serving, per person

Small handful of unpitted olives

2 tablespoons highest-quality olive oil

3 tablespoons red wine vinegar

Roasted red pepper filets, torn into bite-size pieces

Additional salt and pepper, as desired

1. Line the steaks up on a few paper towels. Generously salt and pepper each side. Allow the steaks to come to room temperature - it’s fine if the steaks remain out, allowing the salt time to penetrate the meat. Ideally, the steaks have at least two hours under salt. 

2. Melt the butter in a skillet. When it’s nice and hot, add the steaks into the pan. Depending on how many you’re cooking, you may need to use two pans or cook them in batches. Cast iron skillets are ideal for pan-frying steaks, if you’ve got them. 

3. Allow the steaks to remain cooking over medium-high heat for 5-6 minutes per side without disturbing them. You can add additional butter to the pan if you feel it needs it, even spooning butter over the steaks if you just can’t help yourself. The steak should develop a nice, golden crust. If you have a digital thermometer, I prefer to temp steaks and pull them when they register 130° (medium-rare). 

4. Once the steaks are cooked to your liking, remove them from the pan and set them aside to rest. 

5. Meanwhile, prepare plates for serving the steak by adding some olives, olive oil, red wine vinegar, and roasted red pepper fillets onto each plate. 

6. Slice the steak into ½” slices, discarding any bones, and lay the steak strips onto each plate. Serve immediately, preferably with a large slice of crusty bread and a generous handful of arugula.

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Each of our printable menus will cover 10-days worth of seasonal meals. Many of the recipes are linked to newsletters, blog posts, or YouTube videos, as applicable.

Also worth noting, every Cooking Community member also gets access to our menus over on our app. Over in our Cooking Community, we offer 5 new recipes each month, along with instructional cooking videos for each one and an exclusive, private online social community of home-cooks. This is a community that is ad-free, calm, safe, and supportive. It’s also entirely accessible via an app on your phone - or simply print the recipes for a classic cooking experience.

This month in the Cooking Community, we’re focusing on a beautiful Easter Feast! Look good? Join in!

For clickable links, download the PDF directly below. Enjoy your second March menu!