Some meat lovers can’t resist rare steaks. However, some may not be comfortable with the red blood-like liquid dripping from the raw meat during cooking or right out from the package. However, this darker red liquid is not blood. What is it exactly? I see this daily at the steak stand, grocery store and almost […]
Most of us cooks agree that 1.5 inches is the ideal steak thickness. But anyone who imagines the “perfect” steak often sees a piece of meat in front of them that – according to their own description – should certainly be “neither too thick nor too thin.” What does that actually mean exactly? How thick […]
It’s high time we talked about steak doneness. There are a lot of opinions about it, so it’s important to know the facts. When preparing steak, there is an art to hitting the desired degree of doneness. Banking on decades of experience as a pitmaster and a chef who graduated from cooking school, in this […]
Cooked steak will stay good in your refrigerator for 3 to 4 days. If you need to store it longer, stick it in the freezer, where it will be safe to eat indefinitely but should be eaten within 3 or 4 months for best quality. In culinary school, we covered how long food can be […]
The most expensive steak in the world is the A5 Kobe Wagyu Steak. Keep in mind that steak prices can vary by your location, the time of year, and where you buy it from. I came across Kobe Wagyu in cooking school, and I’ve cooked up plenty of it. It’s incredibly tender and rich in […]
If you’re in a rush, I’ll ask you to go for the ribeye steak with no second thought. I’ll choose it any day over the T-bone. Why? Because it’s often thicker than a T-bone and has a mix of intramuscular fat and meat that positively influences the taste. This is a perfect steak for the […]
Delmonico vs. ribeye steak should be an easy enough debate but beef lovers such as myself want to know more and get as much out of these steaks as possible. This is why I have drawn up this exhaustive analysis of these steaks. Ribeye and Delmonico steaks are delicious favorites and while it is relatively […]
To butterfly a steak, simply take a steak and slice it lengthwise, stopping before you reach the end. Once cut, you can open the steak. The two sides will be uniform, resembling a butterfly. The reason steaks are butterflied is so you can fill them with ingredients, so they cook more evenly, and so they […]
In my restaurant, blade steak is a popular staple with my customers. Especially the ones who prefer lean tender beef that’s lighter on the fat content than other cuts such as the ribeye. Blade steak may not be a popular cut of beef but I think this is the case only because most people do […]
Found in country clubs and other high-end steakhouses, club steak is a kind of steak cut from the T-bone steak where you have the cow’s short loin. However, unlike T-bone, the club steak does not contain any tenderloin portion. The bone-in steak has an L-shaped bone (a part of the vertebrae) and has a lot […]