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  2. 16 Types of Steak All Home Cooks Should Know - AOL

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    No worries: Here, 16 types of steak every home cook should know—from ribeye to rump and beyond—plus the best ways to prepare them (like which should be cooked in the ov 16 Types of Steak All ...

  3. Matthew McConaughey and Gordon Ramsay Just Made a ... - AOL

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    Here's how to recreate Ramsay's perfect steak at home: Start with a quality 12-ounce ribeye at room temperature. Oil your steak and season it generously with steak seasoning.

  4. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Meat with the fat content deposited within the steak to create a marbled appearance has always been regarded as more tender than steaks where the fat is in a separate layer. [3] Cooking causes melting of the fat, spreading it throughout the meat and increasing the tenderness of the final product. [1]

  5. Beef aging - Wikipedia

    en.wikipedia.org/wiki/Beef_aging

    The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

  6. Meat hanging - Wikipedia

    en.wikipedia.org/wiki/Meat_hanging

    For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops.

  7. 15 Types of Steak All Home Cooks Should Know - AOL

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  8. Our Most Popular Holiday Recipe of All Time Is the Star of ...

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    The "Food Wish Method": Chef John's Mathematical Formula for Cooking Prime Rib. Multiply the exact weight of your prime rib by 5 minutes (round up to the nearest minute).

  9. Sirloin steak - Wikipedia

    en.wikipedia.org/wiki/Sirloin_steak

    In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.

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