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2. Choose the Right Pan and Get It Screaming Hot. A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better.
If you often get a perfectly cooked steak on the outside, but raw meat on the inside, watch and learn how to grill the perfect steak. Many people claim steak to be their absolute favorite food ...
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The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1 ⁄ 2 - to 3 ⁄ 4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising .
With grilling season upon us, it's important to perfect your technique. It might seem like you have to be a grill master to make a restaurant-quality steak, but it's really all about the preparation.
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To be a steak master, one must perfect the art of making a steak.