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This is important to note, because it means that you want to cook your steak 5 to 10 degrees under your ideal final temperature, as the meat will continue to cook while resting.
How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...
Treat this steak like a New York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper, or add a spice rub ...
BURCU ATALAY TANKUT/Getty Images. The T-bone cut comes from the same part of the cow as a porterhouse (the short loin), but it’s taken from the front instead of the back.
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You can cook a restaurant-quality steak in 15 minutes (sometimes even less) at home. The key: making sure your skillet is super-hot, and your steak dry and well-seasoned before the searing starts.
Grill steak, turning halfway through, until an instant-read thermometer inserted into thickest part registers 130°, 4 to 6 minutes per side. Transfer to a cutting board. Let rest 10 minutes ...
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