Skip to main content

Featured

Wall Street Braces as Tech Rout Deepens

US markets looked set for another turbulent session as futures for the S&P 500 and Nasdaq pointed lower, signaling continued pressure on the tech sector. A wave of selling has swept through major technology names this week, and Thursday’s pre‑market action suggested the downturn isn’t over yet. Alphabet remained a major drag after its sharp slide, with investors reacting to concerns about rising AI‑related spending and the uncertain payoff timeline. The pullback has added to broader anxiety across the sector, where valuations have been tested by shifting expectations around growth and profitability. Amazon now sits in the spotlight as traders await its upcoming earnings report. With sentiment already fragile, the company’s results could either steady the market or accelerate the sell‑off, depending on how its cloud and retail segments perform. Commodities also reflected the risk‑off mood. Silver prices tumbled, extending a recent decline and underscoring the cautious tone acros...
Post a Comment
Read more

article

Labels

Pan-Seared Steaks



Ingredients:

  • 2 boneless steaks (NY Strip, rib eye or filet mignon)
  • Salt and pepper
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • Fresh thyme (optional)

Instructions:

  1. Pat the steaks dry with paper towels.
  2. Season the steaks generously on both sides with salt and pepper.
  3. Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s VERY hot.
  4. Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  5. Carefully set the steak in the pan, releasing it away from you so the oil doesn’t splatter in your direction. It should sizzle.
  6. Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust.
  7. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes).
  8. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare.
  9. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks (this is optional but delicious).


Labels:

Comments

Post a Comment