HiveComb

Happy New Year, everyone! Finally 2026 is here, so… goodbye 2025 :D

And since it’s the first day of the year, I guess it’s the perfect time to ask the classic question: what’s your New Year’s resolution? Mine is simple, but also kind of funny when I say it out loud... I want to start preparing my own food once in a while… or as often as I can LOL.

I love food (obviously), but I rarely cook. Most of my “food experiences” happen outside, hawker centers, food courts, random stalls that catch my eye. So this year, I want to learn how to cook in a way that feels sustainable. Not complicated dishes, not chef-level expectations, not “Day 1: Beef Wellington” and then burnout by Day 2. I want to start simple, build confidence, and let it become a progressive journey instead of a short-lived motivation sprint.

So for my first meal of 2026 that I personally cooked, I went for something that feels both beginner-friendly and still kind of “special occasion” vibes: sirloin steak, paired with sweet sides... corn and baby carrots.

It all started at the grocery store. I went straight to the beef section with that “I’m totally going to cook today” energy, and the only cuts available were sirloin and ribeye. Ribeye is amazing, but I wasn’t really keen on it this time (also, my brain said: don’t make it too rich for the first attempt). So sirloin it was, simple, leaner, and it feels like the kind of steak that rewards you if you cook it right.

Next, I grabbed some Italian mixed spices and a good salt. Nothing fancy, just the basics that make your kitchen smell like you know what you’re doing. When I got home, I rubbed the steak with salt and herbs like I’ve been doing this for years (spoiler: I haven’t). But honestly, the moment the seasoning hits the meat, you already feel like you’re halfway there.

Then came the “real cooking” part: preheating the pan. I heated it up to 600 degrees, waited until the oil looked hot enough, and slowly laid the steak in. That first sizzle is honestly one of the most satisfying sounds ever, like the kitchen saying, “Okay, we’re doing this.”

Now… I’m not a pro at cooking steak, so I had no clue about the exact temperature inside. I did the beginner thing: I poked the tip to test it. At first, I realized it was still too rare, so I put it back on the pan with a goal of landing somewhere between medium-rare and medium. There’s something funny about cooking steak at home, when you eat outside, you just trust the chef. When you cook it yourself, every flip feels like a mini decision that determines your destiny 😂

While the steak was doing its thing, I prepared the sides. Corn and baby carrots might sound simple, but they’re honestly the best type of side dish when you’re starting out. They’re naturally sweet, easy to enjoy, and they balance the savory heaviness of beef in a way that feels clean and comforting. Biting into juicy corn kernels after a salty bite of steak is such a satisfying contrast... sweet, savory, soft, and hearty all in one plate.

And of course… what’s a steak moment without a drink? I paired it with my favorite beer: Kronenbourg 1664 Blanc. It’s light, refreshing, and it has that citrusy vibe that makes it perfect for cutting through the richness of a steak dinner. Cheers to new beginnings 🍻

Overall, I’m genuinely happy I started 2026 this way. It’s not about cooking perfectly—it’s about showing up, trying, adjusting, and enjoying the process. If this is how the year starts, I’m excited to see what I’ll learn next (and yes, I’ll probably still eat outside a lot… but at least now I’m starting to cook too LOL).

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