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2. Don't Break The 6 Golden Rules Of Marinating Steak

   www.aol.com/dont-break-6-golden-rules-201100685.html

   6. Cook It Well (Actually, Medium-Rare) The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast ...

3. How to Make the Best Steak Sandwich, According to Chefs - AOL

   www.aol.com/best-steak-sandwich-according-chefs...

   Likewise, other chefs like to season or rub their steak before heating things up. "The best way to prepare it is to rub it in a lot of seasoning, then roast it very hot in the oven for a short ...

4. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount ...

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Marination. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made ...

6. How to Cook Steak to Perfect Doneness - AOL

   www.aol.com/food/how-cook-steak-perfect-doneness

   Steak needs to rest at least 5 minutes before you slice it -- this lets the juices evenly redistribute throughout the meat (to put it bluntly, it prevents blood from bleeding out onto the cutting ...

7. 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. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...