Flavor first. Fuss last.
Recipes that actually tell you what to do next.
An online cookbook with a growing collection of flavorful meals, savory sides, and comfort foods worth sharing. Crafted for beginners building confidence and seasoned cooks looking for fresh inspiration.
▤41recipes⊞8categories♡100%flavorful
Behind Flavor File
Hi, I’m Mia Oku!
Mia’s Flavor File began as a way for me to collect the meals my husband and I love, so I could easily return to them whenever I needed inspiration or forgot what I did the first time. Let’s be honest, sometimes a meal comes out amazing, and then you can’t remember a single thing you added!
Now, I’m excited to share those recipes and ideas with you. Whether you are brand new to cooking and need beginner-friendly guidance, or you are an experienced cook looking for fresh inspiration, welcome to my page.
Mia’s Flavor File will continue to grow as my husband and I try new meals, discover new flavors, and create memories in our home. Have an idea, a suggestion, or simply want to chat? Feel free to send me a message.
I’m so excited for the food journey we’ll be taking together. And remember, the secret ingredients are always love and Adobo 😉
The collection
The favorites we keep making
Show:
What you need
- 1 ribeye, approximately 1½ lb
- 1 tsp Adobo
- ¾ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp dried oregano
- 2 tsp high heat cooking oil
- 1½ tbsp butter
- 3 fresh garlic cloves, peeled and smashed
Cooking timeline
- 0:00Prep
Pat the ribeye extremely dry with paper towels.
- 0:02Season
Combine the Adobo, garlic powder, onion powder, black pepper, and oregano. Season both sides and the edges of the ribeye.
- 0:05Heat
Heat a heavy skillet over medium high heat for 3–4 minutes. Add the cooking oil.
- 0:09Sear
Add the ribeye and sear the first side for approximately 3 minutes without moving it.
- 0:12Flip
Flip the ribeye and sear the second side for approximately 3 minutes.
- 0:15Baste
Lower the heat to medium. Add the butter and smashed garlic. Once the butter is foaming, tilt the pan and repeatedly spoon the garlic butter over the steak.
- 0:17Check
Continue cooking according to the internal temperature rather than time. For a beautiful pink center, remove the ribeye from the skillet at approximately 132°F.
- 0:18Rest
Transfer the ribeye to a plate or cutting board and rest for 10 minutes before slicing.
Trust Me on This: Temperature matters more than time with steak. Pull the ribeye at around 132°F for that beautiful pink center, then let it rest for a full 10 minutes before slicing so the juices stay in the steak.
Showing 41 of 41 recipes
Showing 41 of 41 recipes
Mia’s kitchen essentials
Flavorful Pantry Staples
The seasonings, flavor boosters, and cooking oils that show up throughout Flavor File.
- Seasonings
- Goya Adobo
- Goya Sazón with Coriander and Annatto
- Goya Perfect Seasoning
- Garlic powder
- Onion powder
- Smoked paprika
- Paprika
- Black pepper
- Cayenne pepper
- Red pepper flakes
- Dried oregano
- Dried thyme
- Cumin
- Turmeric
- Curry powder
- Flavor boosters
- Garlic paste
- Minced garlic
- Chicken and beef bouillon
- Soy sauce
- Cooking oils
- Olive oil
- Avocado oil
Plan before you shop
Grocery List
Build your list by category, check things off at the store, and keep it saved right here with your favorite recipes.
Produce
Meat + Seafood
Dairy + Eggs
Pantry + Canned Goods
Spices + Sauces
Frozen
Bread + Grains
Other
What should I cook next?
I’d love to hear from you.
Questions, contact, or a recipe suggestion
Have a recipe question, a suggestion,
or just want to say hello?
connect@miasflavorfile.com