The Best Way to Sear a Steak (Hint: We Use a Secret Ingredient)



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Getting a perfect sear without overcooking a steak can be tough. Bridget Lancaster shows how to sear steak & with the Test Kitchen’s secret technique for perfectly seared steaks. Learn more in the Cooking School: http://onlinecookingschool.com/?extcode=NSYTG10ZZ

WATCH: Learn how to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s

WATCH: How to Quickly Defrost Meat

The Best Way to Sear a Steak:

To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes.

Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the wood chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.

How to Cook Steak:

Season the steaks with black pepper. Place the steaks on the grill, cover, and cook until the steaks begin to char, 2 to 3 minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to 3 minutes. Flip one last time and continue to cook until the second side is well charred and the center of the steak registers 115 degrees for rare (about 2 minutes) or 120 degrees for medium-rare (about 4 minutes) on an instant-read thermometer. Transfer to a large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve.

RECIPE: Grilled Steaks with Chimichurri Sauce
https://www.onlinecookingschool.com/learn/course/perfect-grilled-steaks/introduction/recipe-overview

MORE RECIPES:
Cast Iron Thick-Cut Steaks with Herbed Butter: http://cooks.io/2lto1yt
Great Pan-Seared Flank Steak http://cooks.io/2ltelnT
Paleo Seared Flank Steak with Chimichurri Sauce: http://cooks.io/2ltjrjZ

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The Best Way to Cook a Steak. Period.



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Is This Dry-Aged Patty America’s Best Burger? — The Meat Show



Peter Luger Steak house in Brooklyn, New York is widely thought to have the best steaks in the country- but they also serve a lesser known burger at lunch time that may be just as formidable. On this episode of The Meat Show, host Nick Solares stops by Luger’s to check out what goes into their burger; and to eat one, of course.

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$11 Steak Vs. $306 Steak



“It tastes like pure luxury.”

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Best Rib Eye Steak, Restaurant Style



The Perfect Steak isn’t magic. But it sure tastes magical when you eat one. Here’s how. This one came out medium-medium well. For a Medium Rare steak, reduce the oven time to 6-8 minutes, and 4-6 for rare.

For a great sauce, see: http://youtu.be/QtawEcJqzpg

For a video showing the difference between a Rib Eye and a New York Strip, please go to: http://youtu.be/WtL1Ft29g7M

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A&V Family Restaurant Yonkers, New York | GOTITLOCAL.COM



A & V family restaurant offers a carefully crafted Italian menu that will suit any palette!

Quality and satisfying customers are the top qualities at A&V family restaurant. A&V Family strives to bring you the best quality Italian food in Westchester.Homemade sauce, homemade dough, homemade bread, and only the fresh herbs and ingredients to make a savory pizza.

Come enjoy our freshly made Pizzas, Appetizers, Entrees, Pastas, Baked Dishes, Soups, Subs, Calzones, Sandwiches, Chicken and Salads. The food is made on the premise using only the highest quality and freshest ingredients available.

Planning an event? A&V Family can cater your next event. Start off with the appetizer menu with chicken wings, baked clams, hot antipasto or a crisp, fresh salad from the menu. You will find a little bit of Italy in the choices of soups. Pasta fagioli and tortellini soups are just a few of the soups ready to warm your heart.

Savor from A&V specialty pasta dishes that will satisfy your appetite. The pasta bolognese and stuffed shells are made in house. Choose your linguini with shrimp or clams in either red or white sauce.

Serving Authentic Italian Recipes, Fresh Steak and Seafood (Never Frozen), Pasta Dishes, Wood Fired Pizza, Salads & Desserts is an A&V specialty that is always on the menu.

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El Charro Espanol – Spanish Restaurant New York, NY



http://www.superpages.com/bp/New-York-NY/El-Charro-Espanol-L0115653872.htm For authentic Classic Cuisine of Spain, and the best margaritas in town, grab a table at El Charro Espanol! We’re in the heart of Greenwich village, a great destination for lunch or dinner. We make all of our menu items made to order from the freshest ingredients. We have an extensive wine list, and the best margaritas and sangrias in town! El Charro Espanol, call us or stop by today.

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Steps on How To Cook a Steak with Gordon Ramsay



Steps on How To Cook a Steak with Gordon Ramsay

Gordon Ramsay, one of the world’s most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef’s new app, presented exclusively twice a week in The Daily.

The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London’s Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London’s most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles.

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What The Most Expensive Steak On Earth Tastes Like



This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City, to eat a steak that has been dry-aged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw.

For more episodes of The Meat Show, click here: https://www.youtube.com/watch?v=voNVBT9eh5s&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape&index=2

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