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2. The Best Way To Reheat Steak - AOL

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   Edwards says the best way to do this is on a wire rack on a baking sheet at 250-degrees Fahrenheit. “This prevents it from drying out too much,” she says. Related: How To Tell If Your Steak ...

3. 16 Types of Steak All Home Cooks Should Know - AOL

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   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 16 Types of Steak All ...

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

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   Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled.

5. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as ...

6. Matthew McConaughey and Gordon Ramsay Just Made a ... - AOL

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   Here's how to recreate Ramsay's perfect steak at home: Start with a quality 12-ounce ribeye at room temperature. Oil your steak and season it generously with steak seasoning.

7. 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

8. How to Make the Best Steak Sandwich, According to Chefs - AOL

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   24/7 Help. For premium support please call: ... We've already covered the best cuts of steak to cook at home, the best ways to ... After marinating "for at least four hours," Evans suggests ...

9. Charcuterie: The Craft of Salting, Smoking and Curing

   en.wikipedia.org/wiki/Charcuterie:_The_Craft_of...

   Hsiao-Ching Chou of the Seattle Post-Intelligencer said that the book "makes an impassioned case for 'why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's Pizza, and the 24-hour grocery store. ' " [6] Chou also stated that the "intellectual cook will delight in reading and, perhaps ...