‘Pioneer Woman’ Ree Drummond Has Perfect Approach to Cooking in the Summertime

by Leanne Stahulak
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What’s the “Pioneer Woman” Ree Drummond‘s secret to delicious summertime meals? Always having the right ingredients on hand.

Drummond never wastes a trip to the grocery store if she doesn’t have to. Having the key essentials she needs within easy reach makes it easy for her to both meal prep and whip out a spontaneous dish.

“Pantry items — that’s my life, because if I get stuck without an ingredient I need, I’m out of luck,” she told USA Today in 2017. “Between the freezer and pantry, I try to have them well stocked.”

So, what exactly does the “Pioneer Woman” store in her treasure trove of goods?

“The pantry would (contain) things like dried beans, pinto beans, great white northern beans,” Drummond said. “Cans of tomato products — diced, whole, paste, sauce, you can get very far in life with a shelf full of tomato products.”

You’d be surprised by the number of recipes that call for some type of tomato in it. The rich flavor and versatile form make it easy to include in a number of delicious meals. But that’s not the only flavorful fruit the
“Pioneer Woman” likes to keep in her pantry.

“Olives — you can make a tapenade, or a pizza, or chicken and olives,” she said. “Of course all the staples, flour, sugar, grains, oats. Oats are great — you can make meatloaf and use oats instead of bread as the binder, or you can make oatmeal cookies, my husband’s favorite.”

But what does Drummond do with all her greens and veggies? When she can’t buy fresh, she prefers frozen.

“For the freezer, I have things like frozen veggies, green beans, and corn, which are much better in the freezer than in the can,” Drummond said.

‘Pioneer Woman’ Ree Drummond Talks the ‘Perfect’ Steak

While the “Pioneer Woman” may not be a native of Oklahoma, she’s lived out there long enough to know how to cook the perfect steak. Not to mention the fact that she’s been married to a cattle rancher for almost 25 years.

“Medium rare is as far as we go in Oklahoma — if you go further than medium rare, it’s a misdemeanor,” Drummond joked to USA Today.

She also understands the number one rule when it comes to perfecting steak: keep an eye on the time.

“Overcooking is a big mistake because it completely changes the meat,” the “Pioneer Woman” said. “It’s a completely different texture once it goes beyond medium rare.”

Temperature also plays a huge role in how Drummond approaches her meat. “So high heat, so you can get the outside really seared and beautiful, and the inside can still stay pinkish-red.”

If there’s one mistake Drummond claims to be guilty of though, it’s trying too hard to adjust the taste of the beef.

“I think over-seasoning it is something I tend to do. If it’s a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you’ll be happy.”

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