Tagged With steak

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Steak has always been my favourite protein, and I tend to favour cuts of the bone-in variety. But once the meat has been consumed and the martini has been polished off, it always seems kind of sad to toss the bone, which is too small to make an appreciable amount of broth.

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Meat is not for everyone. If you didn't grow up in a meat-eating household, or if you're a former vegetarian, cooking it can seem a little daunting. It is, however, not that hard to cook, but there are some common concerns people have when they first embark down the path of cooking animals.

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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.

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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.

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Red wine and steak is a classic pairing for a reason -- they taste great together -- but not everyone can handle all of those tannins. Fortunately, there are many other beverages that work with a perfectly-cooked hunk of meat, and most of them are quite boozy.

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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.

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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.

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Some people will tell you that lifting the lid to peek at your ribs, beef brisket, or other slow-cooking barbecue will add 15 minutes to your cook time. But according to a barbecue and grilling expert, that's not the way it works.

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With so many different cuts of beef - from the 7-bone chuck roast to the tri-tip roast - figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen's Beef Board and National Cattlemen's Beef Association can help.