Tagged With steak
While steak enthusiasts are eager to bend your ear about home dry-ageing experiments or that massive tomahawk they splurged on, it’s medium-rare to hear someone rave about chuck steak. Talk about a missed opportunity: Chuck is an incredibly flavorful, versatile and affordable part of the cow. Treat it right, and there’s nothing it can’t do.
Red meat is an excellent source of protein and essential nutrients such as iron, zinc, vitamin B12 and omega-3 fats, which are are linked to heart and brain health.
But while a small quantity of lean meat may be good for us, too much red or processed meat can increase our risk of some cancers.
Some things, like love or a delicious shrimp base, can't be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that food geeks swear help you get pretty close: koji and fish sauce.
Hello, and welcome to Will It Casserole? Retro Week's answer to Will It Sous Vide? Basically, instead of making things with my immersion circulator, I took a meal and made it into a casserole.
In my humble opinion, a perfectly cooked steak is the finest meal there is. This remains true even if you're vegetarian. Sorry. Unfortunately, the "perfectly cooked" part is easier said than done, especially when it comes to thicker or oddly shaped cuts.
If your steak always comes out too tough or unevenly cooked, this infographic can help -- it provides pointers for nine popular cuts of steak, from beef rump to filet mignon.
Back in the day I used to read games magazines instead of writing for them. There was this advertisement. Don’t tell me advertising doesn’t work. Don’t tell me you’re not influenced by advertising, because goddammit this ad is like 12 years old and its emblazoned in my being like a sub-par tattoo.
I’ll never forget it.
Nothing is better than a juicy steak cooked over hot coals, but cooking a giant hunk of meat to a perfect medium rare has always seemed like a task best left to the pros. Luckily, one of those pros -- New York chef Seamus Mullen -- is willing to share his secret for cooking mammoth cuts of cow: four empty tuna cans filled with wine and garlic.
Here in Australia we love a good, juicy T-Bone, rump or sirloin -- but did you know there are many more cuts beloved in other parts of the world? From the Onglet or "Butcher's Cut" to the Flat Iron and Skirt Steak, there are tons of cuts available to match every barbecue occasion. In this guide, we look at 23 different cuts of beef in detail and explain everything you need to know about cooking the perfect steak.
If you like your burgers, kabobs, fish and steaks to be juicy on the inside and a little crispy on the outside, this trick will take your BBQ game to the next level. Chef Grant Crilly from the ChefSteps YouTube channel explains an easy way to get a great crust on any smaller cut of meat when you're cooking on a charcoal BBQ.
Cooking your steak sous-vide style will give you the most tender steak you've ever had. That tenderness, however, means less crispy, flavorful bits on the outside. Here are five simple ways to crisp up your sous-vide steaks crust before serving.