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

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3. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.

4. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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   With a handy chart and tips for cooking, you'll feel like a pro in no time. ... Cuts from the beef chuck also include flat iron steak and ground ... With plenty of low and slow cooking, the meat ...

5. The Best Way To Reheat Steak - AOL

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   Cook on medium heat in 30-second increments, being sure to flip the steak each time, until it is warmed through. Related: The Proper Way To Season A Steak Caitlin Bensel; Food Stylist: Torie Cox

6. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

7. Flat iron steak - Wikipedia

   en.wikipedia.org/wiki/Flat_iron_steak

   The NCBA started promoting flat iron steak in 2001 and in the early 2000s Applebee's put it on the menu, and the Kroger grocery store chain started carrying the cut in 2006. In 2012, sales of flat iron steak brought in approximately $80 million USD. [3] [5] The name flat iron steak comes from the cut's resemblance to an old-fashioned flat iron. [6]

8. Here's The 1-Ingredient Secret To Tender London Broil - AOL

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   Brown sugar and dijon marinated flank steak is broiled to medium-rare, thinly sliced, and served with roasted garlic and herb butter. ... or flat-iron steak (about 1 1/2" thick) 1 tbsp. dark brown ...

9. Steak - Wikipedia

   en.wikipedia.org/wiki/Steak

   The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters, or garnitures". [17] Most important is trying to achieve Maillard reaction on meat to ensure that restaurant-quality steak results each time. [18]