How to cook the perfect steak for Thanksgiving dinner
The first time I cooked a steak for a family, I didn’t know what to expect.
I didn, however, know how to prepare it properly.
A year later, I still struggle to cook an authentic dinner, and I have a great deal of respect for those who cook steak well.
Here’s my list of 10 tips to ensure your steak gets the right amount of flavor, and to help you choose the right brand.
Don’t go with a big, fluffy steak.
The big fluffy, fatty, meaty steak that comes with most cuts of steak is not the best steak for any meal.
A good quality steak should be lean, flavorful and juicy.
If you are looking for a steak with less fat, less muscle and less muscle meat, you might want to consider a medium-sized steak instead.
Make sure your steak is cooked thoroughly.
A slow cooker is great for this task, but it is not an absolute guarantee that you will be able to keep your steak in that slow cooker overnight.
It’s a good idea to make sure that your steak has at least one half hour of cooking time on the side.
Choose a quality steak that’s aged.
If your steak comes from a pasture, you may not have the time to wait for it to age.
A quality steak will have an average of about 15 to 20 percent fat and 70 to 90 percent to 80 percent to 85 percent of the meat weight.
Don´t overdo it.
If the steak is really juicy, it should not take up more than half of the plate.
If it is too fatty, it will likely end up overcooking.
A little seasoning will go a long way.
Be wary of the steak that has been cut.
A lot of steak cutlets are a bit too fatty for most people.
If there is no fat left, it is best to go for a medium or medium-rare cutlet.
The other cuts that are considered “rare” are the tenderloin and the prime rib.
If a cutlet is really lean and not tender, it’s best to skip it. 6.
Don�t eat your steak raw.
The fatty taste that comes from raw steak can cause some people to lose interest and start eating their steak instead of cooking it.
Add a splash of water to your steak.
A few drops of hot water will add flavor and tenderness to a steak.
Use your fork or knife to cut a generous amount of meat from the steaks side.
Put the steak on a plate.
It doesnât matter how much fat you have left, or how thin the steak.
This will help you to get a good sear on the meat.
Cook the steak for 5 to 6 minutes on each side.
The more evenly you cook the steak, the better it will be.
Find a good steak store.
Most of the best quality steaks are at the specialty stores like Bryant Brothers or Whole Foods.
They also carry some very expensive steaks.
Some specialty stores will sell you steaks at a higher price than the cheaper steaks in your local grocery store.
The prices are usually significantly higher, and the quality of the steak is usually lower than the retail prices.
You may be tempted to go out and buy your steak from the butcher shop or the steakhouse, but the meat comes from reputable suppliers, and you should make your decision based on how you like your steak, not on who owns it.
Find out if the butcher or the butcher is really a trustworthy source of steak.
Pick a good quality brand.
A steak from a reputable brand will last longer and be less likely to end up in the garbage.
This means that you wonât have to worry about a frozen or dehydrated steak.
You will be getting the best product for the money.
Donôt over cook your steak or go too thin.
The ideal steak is a little soft and juicy, but if you cook it too long, it can burn and start to crack.
If possible, make sure you are always on the look out for cuts that have a little more muscle than others.
DonÃt overcook the steakhouses steaks or go out of your way to overcook your steak and make it too fatty.
The most expensive steakhakis are typically cut from the loin and are much, much better quality than the steAKs that come in a large bag or on a large plate.
The cuts that get the most attention are the prime ribs and tenderloins.
The loin has the best flavor, but tenderloINs have a softer, more tender, less fatty flavor.
The tenderloINS are more flavorful than the loins, but they are also more expensive.
Donît use cheap steaks, which are often cut from animals raised in