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The first thing I did was mix up the rub — a blend of coffee, chipotle-chile powder, sugar, garlic, and crushed-red-pepper flakes. Once the ingredients were combined into a dry rub, I slathered ...
Nutrition (Per serving): Calories: 250 Fat: 6 g (Saturated fat: 2.5 g) Sodium: 560 mg Carbs: 3 g (Fiber: 1 g, Sugar: 1 g) Another 6-ounce cut, the USDA Choice Sirloin is lowest in multiple ...
The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.
A high-quality steak cut from the short loin or strip loin, a muscle that is relatively low in connective tissue and does little work, and so it is particularly tender. [4] It is referred to using different names in various countries. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is a T-bone ...
Season the steaks with salt and pepper. In a large cast-iron skillet, heat the oil. Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per ...
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...
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The Old Homestead steakhouse, located in the Meatpacking District of New York City, is currently offering up a 12-ounce slab of Japanese Kobe beef for $350. The beef just recently became available ...
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