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2. How to Make a Perfect Steak Marinade - AOL

   www.aol.com/perfect-steak-marinade-203811029.html

   This best steak marinade recipe you can make at home. Leaner cuts of meat from more muscular parts of the cow tend to have more fibrous tissue that will cook up tougher than other cuts of steak ...

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

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

   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 cooking methods like grilling or broiling ...

4. I'm a professional chef. Here are the best ways to prepare ...

   www.aol.com/im-professional-chef-best-ways...

   Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing. You should let your steak rest for a few minutes before slicing it against the grain.

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

6. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

7. Chicken-fried steak - Wikipedia

   en.wikipedia.org/wiki/Chicken-fried_steak

   When there are problems with the breading separating from the meat while cooking, it can be very useful to first dredge the meat in the flour mixture, then the egg or buttermilk, and then the flour mixture again, and then let it sit for a half-hour or more before cooking. The cuts of steak used for chicken-fried steak are usually the less ...

8. The Absolute Best Way to Cook a Tender, Juicy, Never Ever Dry ...

   www.aol.com/absolute-best-way-cook-tender...

   Science & Tech. Shopping. Sports

9. Salisbury steak - Wikipedia

   en.wikipedia.org/wiki/Salisbury_steak

   Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders): Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.