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Thicker steaks and bone-in steaks will take longer to cook than thin, boneless steaks. Also, tender cuts (like tenderloin and fillet) require less cooking because they dry out easier.
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...
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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.
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