New York state officials presented Volunteers Improving Neighborhood Environments (VINES) with a grant to help the organization expand its programs, which includes addressing food insecurity in the Tri-Cities area. Broome County community garden group gets New York grant to expand.We hear from Robin Williams about Linda and his long career, their travels, and how they used the COVID shutdown as an opportunity to write and record more music. Historic Hyde Hall in Glimmerglass State Park hosts a concert by folk duo Robin and Linda Williams on August 20 at 6:30pm on the South Lawn. Before serving, we sliced the steak and sprinkled it with coarse sea salt so that every bite was well seasoned. We started cooking over high heat to burn off moisture and prevent the steak from steaming but quickly lowered the heat to medium at this temperature, the meat kept sizzling, but there was no risk of the fat smoking. Because we were cooking in a nonstick skillet, it wasn’t necessary to lubricate the skillet with oil plus, the well-marbled meat exuded enough fat to achieve a good sear, and adding more simplyĮncouraged splatter. To devise a fast, mess-free method for achieving deeply seared, rosy meat, we started the steak in a “cold” (not preheated) nonstick skillet over high heat and flipped it every 2 minutes that way, the meat’s temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior.

WHY THIS RECIPE WORKS: Pan-searing a strip or rib-eye steaks usually leads to a smoky, grease-splattered kitchen-but it doesn’t have to.

Pan searing steak