Beef & side dishes
Let the pan get hot first. Most of the mistakes happen before that.
Luke likes simple food cooked with attention: a hot pan, enough salt and a little patience. His recipes spell out the heat level and the timing, because that is where most home cooks go wrong.
He writes for people who cook after work. Most of his beef recipes use affordable cuts, and his side dishes are meant to go in the oven and be left alone.
Every meat recipe he writes gives an internal temperature. He would rather you trust a thermometer than a photo.
Edits Beef and Side Dishes · hello@mycookingpot.com
Luke Barrett is a pen name. See our Editorial Policy.
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