Homemade Pepper Steak: A Delightful Family Meal for Six People Pepper steak is a delightful dish that brings the rich and savory flavors of a restaurant-quality meal straight to your dinner table. This recipe will help you prepare pepper steak for six people, blending the robust tastes of steak, bell peppers, and onions. Ideal for family gatherings or casual dinners, pepper steak is not only bursting with flavor but also boasts visual appeal, making every meal a complete sensory delight. Whether you’re a seasoned chef or a home cook, this pepper steak recipe ensures a memorable dining experience with every bite. Ingredients: 1.5 to 2 pounds of flank steak or sirloin, thinly sliced 2 tablespoons of vegetable oil (for cooking) 1 medium onion, sliced 2 bell peppers (red and green), sliced 2-3 cloves of garlic, minced 1 tablespoon of fresh ginger, minced (optional) 3 tablespoons of soy sauce 1 tablespoon of cornstarch dissolved in 2 tablespoons of water (for thickening) 1 teaspoon of black pepper (adjust to taste) Salt to taste Cooked rice (for serving) Instructions: Marinate the Steak: Combine the sliced steak, soy sauce, black pepper, and a bit of salt in a bowl. Let it marinate for at least 30 minutes to an hour. This not only infuses the steak with flavor but also tenderizes it, ensuring that each bite is juicy and delicious. Prepare the Vegetables: While the steak marinates, prepare your veggies. Slice the onion and bell peppers into thin strips, and mince the garlic and ginger. This prep work ensures everything cooks evenly and quickly, keeping the vegetables crisp and vibrant. Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer (you may need to do this in batches) and cook for about 2-3 minutes until browned. Remove the cooked steak from the skillet and set aside. Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil, then add the sliced onion and stir-fry for about 2 minutes. Add the bell peppers, garlic, and ginger (if using) and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. Combine and Thicken: Return the cooked steak to the skillet with the vegetables. Stir in the cornstarch mixture and cook for another minute until the sauce thickens slightly and everything is well combined. Adjust seasoning with salt and pepper if needed. Serve: Serve the pepper steak over cooked rice, and enjoy your meal! Tips: You can also add other vegetables like broccoli or carrots to the mix. For a bit of sweetness, consider adding a tablespoon of sugar to the marinade. Adjust the level of spiciness by adding chili flakes if desired. Enjoy your homemade pepper steak
Peppercorn-Crusted Sirloin Steak: How to Prepare at Home for Six People Elevate your dinner with this delicious recipe for peppercorn-crusted sirloin steak. Follow these steps to create a mouth-watering meal for six people. Ingredients: 3 large sirloin steaks (each about 12-16 ounces, 1.5 inches thick) 3 tablespoons whole black peppercorns, coarsely crushed 2 teaspoons sea salt 6 tablespoons olive oil or vegetable oil 6 tablespoons unsalted butter 4 cloves garlic, crushed Fresh thyme or rosemary sprigs (optional) 1 cup heavy cream 1/2 cup beef broth 2 tablespoons brandy or cognac (optional) Equipment: Cast-iron skillet or heavy-bottomed frying pan Tongs Meat thermometer Aluminum foil Rolling pin or mortar and pestle (to crush peppercorns) Preparation: Prepare the Steaks: Pat the steaks dry with paper towels. Season both sides with sea salt. Press the crushed peppercorns onto both sides of the steaks to form a crust. Let them sit at room temperature for 30 minutes. Heat the Skillet: Preheat your oven to 400°F (200°C). Heat a cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil and heat until it shimmers. Sear the Steaks: Sear the steaks in batches to avoid overcrowding. Place the steaks in the skillet and sear each side for about 3-4 minutes, until a brown crust forms. Remove the steaks from the skillet and transfer them to a baking sheet. Set aside. Make the Sauce: Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Add the crushed garlic and fresh herbs, if using. Sauté for about 1 minute. If using brandy or cognac, add it now and carefully ignite with a long lighter for a flambé effect. Let the alcohol burn off. Add the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce for about 5 minutes. Finish in the Oven: Transfer the seared steaks to the oven. Roast for about 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time based on your desired level of doneness. Remove the steaks from the oven and let them rest on a cutting board, tented with aluminum foil, for about 10 minutes. Serve: Slice the steaks against the grain. Drizzle the peppercorn sauce over the sliced steaks and serve. Tips: Crushing Peppercorns: Use a rolling pin or a mortar and pestle to crush the peppercorns. They should be coarse, not finely ground. Resting: Letting the steak rest is crucial for retaining juices and flavor. Enjoy your peppercorn-crusted sirloin steak with your favorite side dishes and a glass of red wine
Garlic Herb Butter Strip Steak : How to Prepare at Home for Six People Garlic Herb Butter Strip Steak offers a rich, scrumptious flavor that transforms an ordinary meal into a restaurant-quality feast. Follow this easy-to-follow guide to prepare this delightful dish for six people right in your home kitchen. With simple steps and fine ingredients, you’re set to impress everyone at your table with the luxurious taste of perfectly seasoned steak enhanced by aromatic garlic herb butter. Perfect for a special dinner or a cozy family meal, this recipe guarantees a memorable dining experience. Ingredients: 3 large New York strip steaks (each about 12-16 ounces, 1.5 inches thick) Salt (preferably kosher salt) Freshly ground black pepper 6 tablespoons olive oil or vegetable oil 8 tablespoons unsalted butter (1 stick) 6 cloves garlic, minced Fresh herbs (such as rosemary, thyme, and parsley), chopped Zest of 1 lemon (optional) Equipment: Cast-iron skillet or heavy-bottomed frying pan Tongs Meat thermometer Aluminum foil Mixing bowl Preparation: Prepare the Steaks: Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let the steaks sit at room temperature for about 30 minutes. Make the Garlic Herb Butter: In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, and lemon zest if using. Mix until well combined. Form the butter into a log, wrap it in plastic wrap, and refrigerate until firm. Heat the Skillet: Preheat your oven to 400°F (200°C). Heat the cast-iron skillet over medium-high heat. Add the olive oil and heat until it shimmers. Sear the Steaks: Place the steaks in the skillet and sear each side for about 3-4 minutes, or until a brown crust forms. Do not overcrowd the pan; cook in batches if necessary. Once seared, remove the steaks from the skillet and transfer them to a baking sheet. Finish in the Oven: Transfer the steaks to the preheated oven. Roast for about 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the time based on your preferred level of doneness. Remove the steaks from the oven and place a slice of the garlic herb butter on top of each steak. Tent the steaks with aluminum foil and let them rest for about 10 minutes. The butter will melt and infuse the steaks with flavor. Serve: Slice the steaks against the grain and arrange them on a platter. Drizzle any melted garlic herb butter from the resting plate over the sliced steak and garnish with additional fresh herbs. Tips: Butter Storage: Any leftover garlic herb butter can be stored in the refrigerator for up to a week or frozen for later use. Resting: Allowing the steak to rest ensures that the juices redistribute, making for a more tender and flavorful bite. Enjoy your Garlic Herb Butter Strip Steak with your favorite sides for a mouth-watering meal!
Steak Diane: How to Prepare at Home for Six People Steak Diane is a classic dish featuring tender steak with a rich, flavorful sauce. Here’s a step-by-step guide to prepare Steak Diane for six people at home. Ingredients: 6 beef tenderloin steaks (about 6-8 ounces each, 1-inch thick) Salt and freshly ground black pepper 6 tablespoons unsalted butter 3 tablespoons olive oil 1 small shallot, finely chopped 3 cloves garlic, minced 1/2 cup brandy or cognac 1 cup beef stock 1 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 2 teaspoons lemon juice 1 tablespoon chopped fresh parsley Equipment: Heavy-bottomed frying pan or skillet Tongs Measuring cups and spoons Wooden spoon or spatula Preparation: Season the Steaks: Pat the steaks dry with paper towels. Generously season both sides of each steak with salt and freshly ground black pepper. Heat the Pan: Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and begins to foam. Cook the Steaks: Add the steaks to the skillet in batches to avoid overcrowding. Sear each side for about 3-4 minutes, or until a brown crust forms. Transfer the seared steaks to a plate and cover with foil to keep warm. Prepare the Sauce: Reduce the heat to medium and add the shallots and garlic to the skillet. Sauté for about 1-2 minutes, until softened. Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits with a wooden spoon. If you want a dramatic flair, you can flambé the alcohol by igniting it with a long lighter (be cautious!). Once the alcohol has mostly evaporated, add the beef stock, Dijon mustard, Worcestershire sauce, and lemon juice. Stir to combine. Finish the Sauce: Stir in the heavy cream and bring the sauce to a simmer. Let it cook for about 2-3 minutes, until it thickens slightly. Add the remaining 3 tablespoons of butter and stir until melted and the sauce is smooth. Return the Steaks to the Pan: Return the steaks to the skillet, along with any accumulated juices. Spoon the sauce over the steaks and let them cook for an additional 2-3 minutes, or until they reach your desired level of doneness (medium-rare is 130°F / 54°C). Serve: Transfer the steaks to serving plates, spooning the sauce over each steak. Garnish with chopped fresh parsley. Tips: Doneness: Use a meat thermometer to check the doneness of your steaks to ensure they are cooked to your preference. Flambé: If you choose to flambé the brandy or cognac, ensure there are no flammable items nearby and exercise caution. Enjoy your delicious Steak Diane with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh green salad
Preparing a pan-seared porterhouse steak at home for six people can be a delightful experience. Here is a step-by-step guide to help you achieve a perfect, restaurant-quality steak Ingredients: 3 large porterhouse steaks (each steak serves 2 people) Salt (preferably kosher salt) Freshly ground black pepper 6 tablespoons olive oil or vegetable oil 6 tablespoons unsalted butter 6 cloves garlic, crushed Fresh rosemary or thyme sprigs (optional) Equipment: Cast-iron skillet or heavy-bottomed frying pan Tongs Meat thermometer Aluminum foil Preparation: Choose the Right Steaks: Make sure your porterhouse steaks are at least 1.5 inches thick. This thickness ensures a good sear while keeping the inside juicy. Season the Steaks: Pat the steaks dry with paper towels. Generously season both sides of the steaks with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking. This helps the steaks cook more evenly. Preheat the Oven: Preheat your oven to 400°F (200°C). You’ll finish the steaks in the oven after searing. Heat the Skillet: Place your cast-iron skillet on the stove over high heat. Add the oil and heat until it begins to shimmer and just starts to smoke. Sear the Steaks: Using tongs, place the steaks in the skillet. Sear each side for about 3-4 minutes, or until a deep brown crust forms. Do not move the steaks around during searing. Add Butter and Aromatics: After searing both sides, add butter, garlic, and rosemary or thyme to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for about 1 minute. Finish in the Oven: Transfer the skillet to the preheated oven. For medium-rare, cook until the internal temperature reaches 130°F (54°C). This usually takes about 5-7 minutes, but use a meat thermometer to check doneness. Rest the Steaks: Remove the steaks from the oven and transfer them to a cutting board. Tent the steaks with aluminum foil and let them rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat. Serving: Slice the steaks against the grain and serve on a large platter. Each porterhouse steak should be enough for two people, so slice accordingly. Tips: Avoid Overcrowding: If your skillet is not large enough to sear all three steaks at once, sear them in batches. Overcrowding the pan will lower the temperature and result in steaming rather than searing. Basting: Continuously spoon the butter over the steaks during the basting step to enhance flavor and achieve a beautiful crust. Thermometer: Always use a meat thermometer to ensure your steaks are cooked to the desired doneness. Enjoy your delicious pan-seared porterhouse steaks with your favorite side dishes and a good bottle of wine
New York Strip Steak with Chimichurri is a flavorful and easy-to-make dish that will impress your guests. Here’s how to prepare it at home for six people Ingredients: For the Steaks: 6 New York strip steaks (about 1 inch thick) Salt, to taste Freshly ground black pepper, to taste 3 tablespoons olive oil For the Chimichurri Sauce: 1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano) 4 cloves garlic, minced 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon red pepper flakes (optional, adjust to taste) Salt, to taste Freshly ground black pepper, to taste Instructions: 1. Prepare the Chimichurri Sauce: Mix Ingredients: In a medium bowl, combine the parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Mix well. Rest Sauce: Let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also prepare it a few hours in advance and refrigerate it. 2. Prepare the Steaks: Season the Steaks: Pat the New York strip steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Preheat Grill or Skillet: Preheat your grill to high heat (450-500°F). Alternatively, you can use a cast-iron skillet and preheat it over high heat until it’s very hot. Add Oil: Brush the steaks with olive oil to prevent sticking. 3. Cook the Steaks: Grill the Steaks: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your desired level of doneness. Use a meat thermometer to check the temperature: 130°F for medium-rare, 140°F for medium. Rotate Steaks: To get nice grill marks, rotate the steaks 90 degrees halfway through grilling each side. 4. Rest the Steaks: Transfer and Rest: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to allow the juices to redistribute. 5. Serve: Plate the Steaks: Place the grilled New York strip steaks on plates. Top with Chimichurri: Spoon the chimichurri sauce over the top of each steak. Garnish and Serve: Serve with your favorite side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad. Tips: Marinade: For extra flavor, you can marinate the steaks in olive oil, garlic, and herbs for a few hours before grilling. Resting: Resting the steaks after grilling helps keep them juicy and flavorful. Chimichurri: Adjust the red pepper flakes in the chimichurri sauce to your preferred spice level. Enjoy your delicious and perfectly cooked New York Strip Steak with Chimichurri
How to prepare grilled T-bone steak at home for a group of six Grilled T-Bone Steak is a classic favorite that offers a blend of tenderloin and strip steak on either side of its distinctive T-shaped bone, making it a perfect choice for a hearty meal. Ideal for serving to a group of six, this recipe will guide you through the steps to prepare succulent, perfectly grilled T-bone steaks right at home. With a few simple ingredients and a bit of grilling know-how, you can turn your backyard into the best steakhouse in town. Ingredients: 6 T-bone steaks (about 1 inch thick) 1/4 cup olive oil 6 cloves garlic, minced 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped Salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving Instructions: 1. Marinate the Steaks: Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. This aromatic mixture will infuse the steaks with flavors that complement the natural richness of the meat. Season Steaks: First, pat the T-bone steaks dry with paper towels. This helps the seasonings stick better and ensures a perfect sear. Generously season each steak with salt and freshly ground black pepper on both sides to enhance the taste. Apply Marinade: Rub the olive oil and herb mixture all over the steaks. Ensure each steak is well-coated. For best results, cover the steaks and let them marinate at room temperature for at least 30 minutes, or if time allows, refrigerate them for up to 4 hours to deepen the flavors. 2. Preheat the Grill: Prepare Grill: Preheat your grill to high heat (450-500°F). Clean and oil the grates to prevent sticking. 3. Grill the Steaks: Grill Steaks: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time based on your desired level of doneness. Use a meat thermometer to check the temperature: 130°F for medium-rare, 140°F for medium. Rotate Steaks: To get nice grill marks, rotate the steaks 90 degrees halfway through grilling each side. 4. Rest the Steaks: Transfer and Rest: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to allow the juices to redistribute. 5. Serve: Plate the Steaks: Serve the grilled T-bone steaks hot with lemon wedges on the side for squeezing over the top. Optional Sides: Pair with grilled vegetables, baked potatoes, or a fresh salad. Tips: Grill Marks: Ensure your grill is hot enough to create nice sear marks on the steaks. Resting: Resting the steaks after grilling helps keep them juicy and flavorful. Seasoning: For added flavor, you can add a pat of herb butter on top of each steak while they rest. Enjoy crafting this delicious Grilled T-Bone Steak meal, sure to impress your guests and satisfy even the heartiest of appetites!
How to prepare a classic ribeye steak at home for six people Classic Ribeye Steak is a celebrated favorite among steak lovers for its rich flavor and buttery tenderness. This recipe is perfectly tailored to prepare a sumptuous meal for six, bringing the steakhouse experience right to your home dining table. Here’s a step-by-step guide to cooking these exquisite steaks to perfection. Ingredients: 6 ribeye steaks (about 1 inch thick) Salt, to taste Freshly ground black pepper, to taste 3 tablespoons olive oil 6 tablespoons unsalted butter 6 cloves garlic, smashed 6 sprigs fresh rosemary or thyme Instructions: 1. Season the Steaks: Pat Dry: Start by patting the ribeye steaks dry with paper towels. This is crucial as it helps the seasoning stick better and ensures a nice sear. Season: Generously season each steak with salt and freshly ground black pepper on both sides. This simple seasoning is key to enhancing the natural flavors of the ribeye. 2. Heat the Skillet: Preheat Skillet: Heat a cast-iron skillet over high heat until very hot. Add Oil: Add 1 tablespoon of olive oil and swirl to coat the skillet. 3. Sear the Steaks: Sear Steaks: Carefully place two steaks in the hot skillet. Sear them for about 2-3 minutes on each side until a golden-brown crust forms. The high heat locks in the juices and flavors. Reduce Heat: After searing, reduce the heat to medium-high. Add 2 tablespoons of butter, 2 cloves of smashed garlic, and 2 sprigs of rosemary or thyme to the skillet. These aromatics will infuse the steaks with a delightful depth of flavor. 4. Baste the Steaks: Baste with Butter: Tilt the skillet slightly and spoon the melted butter over the steaks continuously for about 1-2 minutes. Continue Cooking: Continue cooking the steaks to your desired level of doneness (about 3-4 minutes more for medium-rare). 5. Rest the Steaks: Transfer and Rest: Transfer the steaks to a plate and let them rest for about 5 minutes before serving. Drizzle with Garlic Butter: Serve with the garlic butter drizzled over the top. Tips: Doneness: Use a meat thermometer to check for doneness. Medium-rare is 135°F, medium is 145°F, and medium-well is 150°F. Resting: Resting the steaks allows the juices to redistribute, resulting in a more flavorful and juicy steak. Side Dishes: Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal. Enjoy your delectable, perfectly cooked Classic Ribeye Steaks, a simple yet sophisticated dish that is sure to impress your guests with its robust flavors and elegant presentation. Whether it’s a special occasion or a casual dinner, these steaks will elevate your culinary experience, making any meal memorable.
Here are 20 delicious beef steak recipes for you to explore Classic Ribeye Steak: Perfectly seared ribeye with a garlic butter sauce. Grilled T-Bone Steak: Juicy T-bone steak grilled to perfection and seasoned with a simple herb rub. Filet Mignon with Red Wine Sauce: Tender filet mignon served with a rich red wine reduction. New York Strip Steak with Chimichurri: Grilled New York strip steak topped with a fresh and zesty chimichurri sauce. Pan-Seared Porterhouse Steak: A hearty porterhouse steak seared in a cast-iron skillet and finished in the oven. Steak Diane: Classic steak Diane with a creamy mushroom and brandy sauce. Peppercorn-Crusted Sirloin Steak: Sirloin steak crusted with crushed peppercorns and served with a cognac cream sauce. Steak au Poivre: Pan-seared steak with a peppery crust and a creamy pan sauce. Balsamic Glazed Flank Steak: Marinated flank steak with a sweet and tangy balsamic glaze. Grilled Skirt Steak with Chimichurri: Skirt steak marinated in garlic and lime, grilled, and served with chimichurri. Asian Marinated Hanger Steak: Hanger steak marinated in soy, ginger, and garlic, then grilled to perfection. Steak Frites: Classic French bistro dish with seared steak and crispy fries. Coffee-Rubbed Steak: Ribeye steak rubbed with a coffee spice blend and grilled. Garlic Herb Butter Strip Steak: New York strip steak topped with a flavorful garlic herb butter. Carne Asada: Grilled skirt steak marinated in citrus juices, garlic, and cilantro. Steak and Mushroom Sauce: Pan-seared steak with a savory mushroom and shallot sauce. Korean BBQ Steak: Steak marinated in a Korean BBQ sauce and grilled. Cajun Ribeye Steak: Ribeye steak rubbed with Cajun spices and grilled. Gorgonzola Crusted Steak: Steak topped with a creamy gorgonzola crust. Teriyaki Steak: Steak marinated in a sweet and savory teriyaki sauce and grilled. Recipe Example: Classic Ribeye Steak for Four People Ingredients: 4 ribeye steaks (about 1 inch thick) Salt, to taste Freshly ground black pepper, to taste 2 tablespoons olive oil 4 tablespoons unsalted butter 4 cloves garlic, smashed 4 sprigs fresh rosemary or thyme Instructions: Season the Steaks: Pat the ribeye steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Heat the Skillet: Heat a cast-iron skillet over high heat until very hot. Add the olive oil and swirl to coat the skillet. Sear the Steaks: Place the steaks in the hot skillet and sear for about 2-3 minutes on each side until a golden-brown crust forms. Reduce the heat to medium-high and add the butter, garlic, and rosemary or thyme to the skillet. Baste the Steaks: Tilt the skillet slightly and spoon the melted butter over the steaks continuously for about 1-2 minutes. Continue cooking the steaks to your desired level of doneness (about 3-4 minutes more for medium-rare). Rest the Steaks: Transfer the steaks to a plate and let them rest for about 5 minutes before serving. Serve with the garlic butter drizzled over the top. Enjoy your perfectly cooked Classic Ribeye Steak
Sweets Recipes Dessert Blog BBQ Ramen Noodles Recipe: Cozy Comfort Food in 7 Steps Egg Fried Rice Recipe: Easy Chinese Comfort Food in 5 Simple Steps Siu Mai Recipe: 5 Steps to Enjoy Authentic Chinese Dim Sum at Home Pepper Steak Peppercorn-Crusted Sirloin Steak Steak Diane Italian gelato Ribeye Steaks Italian pasta recipes Boeuf Bourguignon Grilled Carne Asada Garlic Herb Butter Strip Steak Pepper Steak Overview Our refund and returns policy lasts 30 days. If 30 days have passed since your purchase, we can’t offer you a full refund or exchange. To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging. Several types of goods are exempt from being returned. Perishable goods such as food, flowers, newspapers or magazines cannot be returned. We also do not accept products that are intimate or sanitary goods, hazardous materials, or flammable liquids or gases. Additional non-returnable items: Gift cards Downloadable software products Some health and personal care items To complete your return, we require a receipt or proof of purchase. Please do not send your purchase back to the manufacturer. There are certain situations where only partial refunds are granted: Book with obvious signs of use CD, DVD, VHS tape, software, video game, cassette tape, or vinyl record that has been opened. Any item not in its original condition, is damaged or missing parts for reasons not due to our error. Any item that is returned more than 30 days after delivery Refunds Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund. If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days. Late or missing refunds If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at {email address}. Sale items Only regular priced items may be refunded. Sale items cannot be refunded. Exchanges We only replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at {email address} and send your item to: {physical address}. Gifts If the item was marked as a gift when purchased and shipped directly to you, you’ll receive a gift credit for the value of your return. Once the returned item is received, a gift certificate will be mailed to you. If the item wasn’t marked as a gift when purchased, or the gift giver had the order shipped to themselves to give to you later, we will send a refund to the gift giver and they will find out about your return. Shipping returns To return your product, you should mail your product to: {physical address}. You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund. Depending on where you live, the time it may take for your exchanged product to reach you may vary. If you are returning more expensive items, you may consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item. Need help? Contact us at {email} for questions related to refunds and returns.
