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Low to No Expectations

Low to No Expectations

Recipe: Rosemary Steak with Red Wine Anchovy Butter

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Chez Chez Robert
Jul 23, 2025
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Low to No Expectations
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A generous sirloin cooked in bloomed rosemary branches.

When I started writing recipes and producing cooking videos I had a desire to share. Annoyingly, as time progressed I somehow dropped the original idea of why I intended to do this in the first place. I’m not mad at myself, but questioning whats the purpose. As the graphs on the dashboard show me the gentle progression of this Substack, there is a nagging sensation for more. Creative freedom and the highest form of expression exists for me in a realm with “low to no expectations.”

Opening Instagram to see likes, comments, reposts, contains ephemeral fuel. I used a mindset over a year ago I found to be liberating. Every single opportunity to share a creative piece was funneled through a sieve of gratitude with no strings attached to the metrics. Inevitably, I left myself rampant to the undeniable pressures of putting yourself out there creatively. My focus wavered from the substance to the numbers, throwing off my focus. In all fairness, I’m still working this concept out in real-time so hang in for a sec.

Expectations are the root of unchecked harbored emotions that negate growth and acceptance of the self. Woah! Please, I swear to you this is not a holier than thou moment to show you what a beautiful turd I’ve become. I’ve known for a while that untethering myself to disappointment and pain exists in obliterating expectations. By now, I’m sure many people are aware of Mel Robbins’ theory called “Let Them.” Essentially, it allows you to move through life thinking about what you want rather than being affected by others' decisions. Honey, easier said than done.

Attempting to arrive at the Zen state of “Let Them,” I was thinking about what tool I can piggyback with the concept? “Low to No Expectations.” I offered myself a deal. If I accept that the reward is in the creation alone and nothing else, I’ve already achieved what I’ve set out to do. Everything else is purely a bonus. I don’t think our work should bear the weight of expectations. It binds our brains to unnecessary thoughts of status, achievement and judgement. Freeing up that space in my head is paramount.

Now I wish I could say that I’ve been changed. I have to work at “Low to No Expectations” constantly. I’m reconditioning my mind to accept the pureness of the smallest details, the simplest moments of awe. The expectations cloak themselves as your inner monologue, however, if examined carefully they’re manifestations of people in your life. I believe we aren’t taught at a young age to hold ourselves to such impossible standards. We pick up these traits and ideas of potential outcomes for our lives along the way. Ultimately, I have to ask myself who’s expectations are these anyways?

I’ve fallen, allowing myself to be the victim of parental blame. Strangely, accepting the “Let Them,” or “Low to No Expectations” value system comes with a silver lining. In any scenario I’ve felt wronged, misguided or pressured by my parents, I accept a new reality for myself. No one is at fault, no one is to blame. I am the sole proprietor of my own joy. As I look at myself in the mirror, collecting the pieces that are on full display, I see it. Living, actually living, is the difference between surviving or thriving. As I lean towards thriving, any and all expectations must go.

Red Wine Anchovy Butter, smooth and pliable.

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Rosemary Steak with Red Wine Anchovy Butter

The red wine anchovy butter will last you a while. It’s potent, savory and brilliant with caramelized steak, roasted chicken, boiled vegetables, even toast. The proportions are rounded and ideal for remembering and executing the recipe. This compound butter freezes well and can be refrigerated for two weeks (covered) without much compromise.

Why is it a rosemary steak? The question we’ve all been asking. Rosemary and anchovy have this natural affinity for one another. Searing the steak along with bloomed rosemary branches develops this resinous piney essence that appeals to the red wine anchovy butter.

This is a plus, but this method for cooking steak doesn’t require tempering, or developing a crust through pointless searing. Here the steak comes out of the fridge, it’s showered in kosher salt and the fat cap is rendered. Then, through a process of flipping every 2 minutes a gradual crust develops cooking the interior evenly. Before you know it, you’ve achieved a perfect level of doneness whilst saving time.

serves 2

ingredients for anchovy butter:

750ml (1 bottle) red wine, low in tannins, something drinkable

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