Masculine Cooking: Bold Flavors, Simple Techniques

Cooking isn’t about following rules—it’s about creating. Masculine cooking celebrates bold flavors, hearty portions, and straightforward techniques that get the job done. It’s not about making things complicated; it’s about grilling the perfect steak, mastering a cast-iron skillet, or whipping up a no-nonsense chili that hits the spot. Think smoky BBQ, rich marinades, and simple seasoning that let high-quality ingredients shine. Whether you’re searing, smoking, or slow-cooking, masculine cooking is all about confidence in the kitchen and serving up meals that satisfy. Channel your inner chef, grab your tools, and turn your kitchen into a flavor-packed workshop.

3 MEAT CHILI

 

 

Here’s a delicious Three-Meat Crock Pot Chili recipe with cubed steak, ground beef (or turkey), and bacon. It has a rich, smoky flavor with a little heat from jalapeños and some sweetness from corn.

 

Ingredients

Meats:

  • 1 lb cubed steak (sirloin or chuck, cut into bite-sized pieces)
  • 1 lb ground beef or ground turkey
  • 6 slices bacon, chopped

Vegetables & Add-ins:

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-2 jalapeños, diced (adjust for heat)
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 cup beef broth (or more for thinner chili)
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 can (15 oz) kidney beans, drained and rinsed (optional)

Spices & Seasonings:

  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional, for extra heat)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp hot sauce (optional)

Instructions

  1. Cook the meats: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving some bacon grease in the pan.
  2. In the same pan, brown the cubed steak until seared on all sides (about 3-4 minutes). Transfer to the crock pot.
  3. Add the ground beef or turkey to the skillet and cook until browned. Drain excess grease and transfer to the crock pot.
  4. Sauté the vegetables: In the same pan, add the diced onion, garlic, and jalapeños. Sauté for 2-3 minutes until softened. Add them to the crock pot.
  5. Combine everything: Add all remaining ingredients (tomatoes, tomato sauce, tomato paste, corn, beans, broth, Worcestershire sauce, and seasonings). Stir well.
  6. Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally.
  7. Final touch: Before serving, stir in the cooked bacon. Taste and adjust seasoning if needed.

Suggested Side Dishes

  • Cornbread – Sweet or jalapeño cheddar cornbread complements the chili beautifully.
  • Rice – Serve chili over white or brown rice for a heartier meal.
  • Tortilla Chips or Fritos – Adds a nice crunch.
  • Baked Potatoes – Top a baked potato with chili for a filling meal.
  • Sour Cream & Cheese – Offer shredded cheddar, sour cream, and green onions as toppings.
  • Avocado Slices – Adds a creamy, fresh contrast.

 

 

Grilling the Perfect Jalapeño Hamburger

 

 

Ingredients:

 

  • 1 lb ground beef (80/20 blend for juiciness)
  • 1 fresh jalapeño, finely diced (or more for extra spice)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika (optional)
  • 1 tbsp Worcestershire sauce
  • 4 slices pepper jack cheese (or preferred cheese)
  • 4 burger buns
  • 1 tbsp butter (for toasting buns)

 

Toppings (Optional):

  • Sliced jalapeños
  • Lettuce, tomato, and onion
  • Avocado or guacamole
  • Spicy mayo or chipotle aioli

Instructions:

  • Prepare the Patties:
    • In a bowl, mix ground beef, diced jalapeño, seasonings, and Worcestershire sauce.
    • Gently form into 4 equal patties, pressing a slight dimple in the center to prevent puffing.
  • Preheat the Grill:
    • Heat grill to medium-high (about 375–400°F).
    • Lightly oil the grates to prevent sticking.
  • Grill the Burgers:
    • Place patties on the grill and cook for 3–4 minutes per side for medium doneness.
    • In the last minute, place a slice of cheese on each patty and let it melt.
  • Toast the Buns:
    • Butter the inside of each bun and toast on the grill for 30–60 seconds until golden.
  • Assemble the Burger:
    • Place the patty on the bun, add toppings of choice, and spread any desired sauce.
  • Serve and Enjoy!
    • Pair with fries, coleslaw, or grilled corn for a perfect meal.

 

 

Grilled Asparagus-Wrapped Steak Recipe

A delicious and elegant dish where tender asparagus is wrapped in thinly sliced steak, grilled to perfection, and packed with flavor.

 

Ingredients

For the Steak & Asparagus:

  • 1 lb flank steak (or sirloin, thinly sliced)
  • 1 bunch asparagus (trimmed)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tbsp soy sauce or Worcestershire sauce
  • 1 tsp Dijon mustard (optional, for extra flavor)
  • ½ tsp red pepper flakes (optional, for a little heat)
  • Toothpicks or butcher’s twine

 

Instructions:

1. Prepare the Steak

 

  • Slice the steak into thin strips (about 2 inches wide and 5-6 inches long).
  • In a bowl, mix olive oil, salt, pepper, garlic powder, smoked paprika, soy sauce, and Dijon mustard.
  • Coat the steak slices in the marinade and let sit for 15–30 minutes.

 

2. Prepare the Asparagus

 

  • Toss asparagus with a bit of olive oil, salt, and pepper.

 

3. Wrap the Asparagus in Steak

 

  • Take 2–3 asparagus spears and wrap a strip of marinated steak around them, securing with a toothpick or twine.

 

4. Grill the Steak-Wrapped Asparagus

 

  • Preheat the grill to medium-high heat (400–450°F).
  • Place the wraps on the grill and cook for 3–4 minutes per side, turning carefully until the steak is nicely seared and cooked to your desired doneness.
  • Remove from the grill and let rest for 5 minutes before serving.

 

5. Serve & Enjoy!

 

  • Remove toothpicks/twine and serve hot.
  • Pair with a side of roasted potatoes, a light salad, or a drizzle of balsamic glaze for extra flavor

Here are some delicious sauce options to complement your grilled asparagus-wrapped steak:


1. Garlic Butter Sauce

(Classic & Buttery)

 

  • 3 tbsp unsalted butter, melted
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • ½ tsp fresh parsley, chopped
  • Instructions: Mix all ingredients and drizzle over the steak wraps before serving.

2. Balsamic Glaze

(Sweet & Tangy)

  • ½ cup balsamic vinegar
  • 1 tbsp honey
  • Instructions: Simmer in a saucepan over medium heat until thickened (about 5 minutes). Drizzle over the grilled steak wraps.

3. Chimichurri Sauce

(Fresh & Herbaceous)

  • ½ cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ½ tsp crushed red pepper
  • Instructions: Blend all ingredients until combined. Spoon over the wraps.

 

4. Spicy Sriracha Mayo

(Creamy & Spicy)

 

  • ¼ cup mayo
  • 1 tbsp Sriracha
  • 1 tsp lime juice
  • Instructions: Mix together and serve as a dipping sauce

 

CAST IRON SKILLET STEAK

Those of us who live in colder climates can't or don't always want to venture outside in subzero temperatures to fire up tue grill. However, a steak is not seasonal for this guy and probably most people. With that being said, there is an alternative and a good one at that for the enjoyment of a juicy and tasty well cooked steak. When i say well cooked not talking about the doneness of the steak. 
Since we are talking doneness here are some guidlines:

Rare: 125 degrees F (52 degrees C)
Medium Rare: 130 degrees F (54 degrees C)
Medium: 140 degrees F (60 degrees C)
Medium Well: 150 degrees F (65 degrees C)
Well Done: 160 degrees F (70 degrees C

Okay, now the good stuff. I wouldn't do anything less than a 1 inch thick steak. Personally, any cut for me is good,juicy and tasty if done correctly. I would say if you arent eating steak every other day but more like 1 or 2 times a month; venture to a meat market and get a good quality cut of steak in the 1 1/2 to 2 inch range.

Preparation:

I like to let my steak sit out on the counter and get to room temperature. I know that makes some people cringe but it isnt going to breed bacteria sitting out for 30 minutes to a hour. If you aren’t comfortable doing that then go directly from refrigerator to skillet; it's still going to taste very good.

I almost always brush my steak lightly with olive oil then generously season with either salt and pepper or a store bought mixture of steak or hamburger seasoning will also do the trick.

Preheat oven to 425. Get your cast iron skillet on the stovetop and heatup on high. Once the skillet is fully heated put a spoonful of butter. Quickly lay your steak on the melted butter. I wll than put another huge heaping of butter in the skillet. Cook the steak for 2 minutes then turn to other side. I will usually add more butter as well, yoir choice. Cook for another 2 minutes. I will then use thongs to pick up the steak and sear the edges of the steak. I love seard gristle, once again your choice with searing the edges. 
Seared edges or not. Grab an oven mitten; im sure you know the skillet is piping hot but trust me i have forgotten the oven mitten before! Grab that skillet open the stove and place it in that 425 preheated oven.

Cook for 8-10 minutes or until your liking for

doneness. I say a steak should never be cooked past medium but we all have our preferences. I like medium rare myself. When the 8-10 minute cook time is up go ahead and remove the skillet and place on a surface the heat from the skillet wont damage. I suggest you remove the steak from the skillet at that point and place it on a plate or cutting board. If you leave it in the skillet it will continue to cook until the skillet cools down. Let it sit for 5-10 minutes and then enjoy. You shouldn't need or want any steak sauce but of you do so be it.