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

    www.aol.com/dont-break-6-golden-rules-172400220.html

    2. Choose the Right Pan and Get It Screaming Hot. A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better.

  3. The Trick to Grilling a Perfect Steak - AOL

    www.aol.com/food/trick-grilling-perfect-steak

    If you often get a perfectly cooked steak on the outside, but raw meat on the inside, watch and learn how to grill the perfect steak. Many people claim steak to be their absolute favorite food ...

  4. How to Grill the Perfect Steak - AOL

    www.aol.com/food/how-grill-perfect-steak

    With grilling season upon us, it's important to perfect your technique. It might seem like you have to be a grill master to make a restaurant-quality steak, but it's really all about the preparation.

  5. How to Cook Steak Perfectly, According to This Handy ... - AOL

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  6. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Temperatures for beef, veal and lamb steaks and roasts Term (French) Description [4] Temperature range [3] USDA recommended [5] Extra-rare or Blue (bleu) very red: 46–49 °C: 115–125 °F: Rare (saignant) red center; soft: 52–55 °C: 125–130 °F: Medium rare (à point) warm red center; firmer: 55–60 °C: 130–140 °F: Medium (demi ...

  7. Char-grilled steak - Wikipedia

    en.wikipedia.org/wiki/Char-grilled_steak

    Char-grilled steak (also charcoal steak) is a method of preparing meat for human consumption. Although various animal steaks can technically be char-grilled, the process is generally used to cook chuck steaks . [ 1 ]

  8. 16 Types of Steak All Home Cooks Should Know - AOL

    www.aol.com/lifestyle/16-types-steak-home-cooks...

    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.

  9. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.

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