I didn’t plan to cook this.

Honestly, I stood in the kitchen for a while doing nothing.
Not scrolling. Not thinking. Just standing.

The day wasn’t bad enough to complain about, but it wasn’t good enough to talk about either. That in-between feeling is the worst — when you’re tired but don’t have a reason, when your body wants rest but your mind keeps replaying small things.

I thought about making something quick.
Then I thought about ordering food.
Then I thought, no… that won’t fix this feeling.

I didn’t want sweet food. Sweet feels fake when you’re like this.
I didn’t want spicy food. Spicy asks for attention.
I didn’t want junk. Junk feels careless.

I wanted something solid.

That’s why I chose steak.

Not because it’s fancy.
Because it’s grounding.

When I touched the meat, it felt cold and real in my hands. That sounds strange, but in that moment, I needed something physical — something that reminded me I was here, not just thinking.

I cooked it quietly. No music. No rush.
I let it sit in the pan longer than usual because I wasn’t in a hurry to finish anything today.

While it rested, I made the sauce slowly. Watching it thicken was calming. Nothing dramatic. Just warm, smooth, steady.

This mood doesn’t want excitement.
It wants control without pressure.

When I sliced the steak and saw the pink center, I felt relief. Not happiness — relief. Like at least one thing today came out right.

I poured the sauce gently, not trying to make it look perfect. I didn’t care about photos at that moment. I just wanted to eat.

The first bite didn’t make me smile.
It made me breathe.

That’s how I knew this was the right food for this mood.

Eating it didn’t fix my thoughts.
It slowed them down.

And honestly, that was enough.

Some moods don’t want solutions.
They just want something warm, quiet, and steady to sit with them.

Today, this was that meal.

Creamy Steak

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Ingredients Method Notes

Ingredients

  

• 1 beef steak ribeye, sirloin, or strip
• Salt
• Black pepper optional
• 1 tbsp oil
• 1 tbsp butter
• For the sauce
• 1 tbsp butter
• 1 small garlic clove finely chopped
• ½ cup fresh cream or cooking cream
• Salt to taste
• Black pepper a pinch

Method

 

1. 
2. Prepare the Steak
3. Take the steak out of the fridge 30 minutes before cooking.
4. Pat it dry and season both sides with salt (and pepper if using).
   
5. Heat the Pan
6. Place a heavy pan on medium-high heat.
7. Let it heat well before adding oil.
   
8. Cook the Steak
9. Add oil to the hot pan.
10. Place the steak in gently and do not move it.
11. Cook for 2–3 minutes, then flip once.
12. Add butter and spoon it over the steak.
13. Cook another 2–3 minutes or until done to your liking.
    
14. Rest the Steak
15. Remove the steak from the pan.
16. Let it rest for 5 minutes before slicing.
17. This keeps it juicy.
    
18. Make the Sauce
19. Lower the heat to medium.
20. Add butter to the same pan.
21. Add garlic and cook for 10 seconds (do not brown).
22. Pour in the cream and stir gently.
23. Let it simmer until slightly thick.
24. Season with salt and pepper.
    
25. Serve
26. Slice the steak against the grain.
27. Pour the warm sauce over the steak and serve immediately.
    

Notes

Do not cook steak straight from the fridge

Do not flip more than once

Always rest before slicing

Keep sauce heat low to avoid splitting