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  2. How to Cook Steak in the Oven Only - AOL

    www.aol.com/cook-steak-oven-only-220000353.html

    Cooking steak in the oven allows the meat to cook evenly on all sides instead of one side at a time. You can more efficiently and accurately control the oven's temperature than a pan on the stove ...

  3. 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.

  4. To cook the best steak, turn to your oven - AOL

    www.aol.com/cook-best-steak-turn-oven-135019694.html

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  5. Round steak - Wikipedia

    en.wikipedia.org/wiki/Round_steak

    A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

  6. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    Rib eye steak, also known as Scotch fillet, Spencer steak, and entrecôte the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted. Round steak, rump steak, or (French) rumsteak A cut from the rump of the animal. Can be tough if not cooked properly.

  7. Standing rib roast - Wikipedia

    en.wikipedia.org/wiki/Standing_rib_roast

    A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.

  8. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

  9. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds , the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae , near the kidneys .