to rub or not to rub

If I lived in sunny “anywhere”, I could enjoy eating fully raw!!

In Ohio, cooking (and non-cooking) shows are my addiction, as is any opportunity to expand on the quality of life!

So, thank you “Rachael Ray”, “The Chew”, and little 10-year old Cydney Sherman who shamed me on “MasterChef Junior”, LOL, this week I finally cooked an amazing sirloin for my deserving husband of 24 years. Dinner was worth the wait LOL! Respectively, each advised,…..

  • DAB any meat completely dry with paper towel before seasoning so water doesn’t dilute and create steam to toughen the proteins. Preheat skillet (preferably cast iron) for no less than 10-minutes before adding a couple dollops of butter, a dollop of olive oil, a clove or two of garlic, and your desired cut of beef or chicken.
  • DON’T RUB! Dry rubs are to be sprinkled “from the sky” height for even distribution and not forced into membrane by rubbing which seals off the natural flow of aromas and flavors surrounding the protein. The reason to use plenty of top quality salt is to bring the natural juices to the surface and help with the caramelizing process that adds so much flavor. In a hot skillet for a 1″ cut to reach medium doneness, 4-minutes total was too long. Next time I will do 90-seconds on each side, plus 1-minute propping up the side with strip of fat intact.
  • “RENDER THE FAT” is new to me and done the last two minutes of cooking (beef) by dipping pan and, with a large spoon, gather the butter and drippings to pour on top the beef as a constant basting and also cooks off (renders the fat) on the side edges; said to be the restaurants secret!


Which made me contemplate my point through the years regarding anointing with essential oils.
You can rub essential oils in if your intent is to massage. But necessary, no. The brilliance in the creation of essential oils already knows what to do without our help. Just sprinkle or splash and trust our very design to handle it!!