Cook alongside us with Three Cooking Nerds

Join your hosts Kurtis, Lee, and Ethan; as they cook some of their favourite recipes

This week: Steak and Greens!

In the first episode of Three Cooking Nerds, two members of the Three Angry Nerds Podcast (threeangrynerds.com) cook a recipe separately over the internet, but together. One host takes the reigns and the other follows suit. Watch as Kurt and Ethan cook Steak and Greens.

Want to follow along? Here is the recipe:

Steak 1 1¾”-thick bone-in rib eye (about 1½ lb.) (Alternatively: 1 pound boneless New York strip steak) Kosher salt, freshly ground pepper 2 tsp. vegetable oil 3 Tbsp. unsalted butter 2 sprigs rosemary 2 garlic cloves, crushed Garlic Greens 3 tablespoons olive oil 1 bunch scallions, thinly sliced, divided 1 10-ounce bag frozen peas 1 bunch asparagus, trimmed, cut into 1-inch pieces 3 garlic cloves, crushed STEAK Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour. Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 8–10 minutes. Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.) GREENS Empty the Garlic Brown Butter into a serving dish if you wish to use it as a condiment later. In the same pan you cooked the steak. Add peas, garlic, and scallions with a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat. Slice steak and shingle over vegetables in skillet. OPTIONAL: Drizzle Garlic Brown Butter over steak and greens for added flavour. Sprinkle with sea salt

This episode is sponsored by Amazon Prime Music.