from the Flour Blossom Kitchen

There are nights when I love cooking …the slow kind, the thoughtful kind, the kind that uses every bowl I own.

And then there are nights when I am tired, the sink is already full, and I need dinner to cooperate.

This is the meal I make on those nights.

It’s creamy, comforting, and just indulgent enough to feel like you tried without actually trying that hard. One pot for pasta, one skillet for everything else, and a promise to yourself not to overcomplicate it.

That’s the kind of cooking I’m leaning into these days.

If you’ve been around Honey Without Flowers for any length of time, you know the kitchen has always been part of my life even when I wasn’t writing about it. Before this was a home kitchen, it was the Flour Blossom Kitchen, and it’s quietly finding its place here too. These recipes are simply an extension of the same comfort and care that’s always lived at this table.

A Note from the Flour Blossom Kitchen

Before my kitchen was a home kitchen, it was a bakery kitchen. That’s where I learned to trust my hands, listen to food, and respect ingredients but also to keep moving when things needed to get done.

This recipe lives right in that sweet spot.

It’s not fancy.
It’s not precious.
But it’s good, reliable, and deeply comforting. And most importantly? It doesn’t leave me with a mountain of dishes when all I really want to do is sit down.

Creamy Country Steak Pasta

What You’ll Need

• 8–10 oz ribeye or New York strip steak
• 12 oz pasta of choice (I love cavatappi)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced (jarred is absolutely fine)
• ½ cup beef stock
• ½ cup Monterey Jack cheese, freshly grated
• Crushed red pepper, to taste
• Salt & black pepper
• Fresh parsley, for garnish
• Extra Monterey Jack, for serving

How I Make It

1. Bring a pot of well-salted water to a boil and cook the pasta until just al dente. Drain and set aside.
2. While the pasta cooks, pat the steak dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
3. Add the steak and cook just until done to your liking do not overcook it. Remove from the pan and let it rest. Slice against the grain once it cools slightly.
4. Lower the heat to medium and add the butter to the same skillet. Once melted, add the garlic and stir just until fragrant about 30 seconds.
5. Pour in the beef stock, scraping up all the good bits from the bottom of the pan. Let it simmer gently for a minute or two.
6. Stir in the Monterey Jack cheese and a pinch of crushed red pepper. The sauce should come together smoothly and softly.
7. Add the cooked pasta to the skillet and toss to coat. If needed, add a splash of pasta water to loosen everything up.
8. Fold the sliced steak back in just to warm through.

Flour Blossom Notes

• This sauce is meant to be creamy, not thick (loosen it as needed.)
• Monterey Jack melts beautifully and keeps everything mellow and comforting.
• Jarred garlic is welcome here. This is real-life cooking.
• Leftovers reheat best with a splash of stock or water.

When I Serve This

This shows up on nights when I don’t want to think too hard but still want everyone fed and happy. It’s warm, filling, and feels like something you’d ask for again.

At the Comfort Table

Food like this doesn’t need a special occasion.
It just needs people who are glad to be there.

Natalie💛