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How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...
If you look closely at your steak (or, any piece of meat, for that matter), you’ll notice a bunch of lines that run parallel to each other. That’s it: the grain.
This is important to note, because it means that you want to cook your steak 5 to 10 degrees under your ideal final temperature, as the meat will continue to cook while resting.
Treat this steak like a New York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper, or add a spice rub ...
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. [1]The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled.
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Grill steak, turning halfway through, until an instant-read thermometer inserted into thickest part registers 130°, 4 to 6 minutes per side. Transfer to a cutting board. Let rest 10 minutes ...