Most Helpful Guy
looks pretty good lol.0
Stunning 9/10, can't give a 10 without knowing the breed and how long it's been aged
You are very good at choosing steak young lady. Looks a proper thickness too.
That's some top grade steak right there! I will grill it rare with some veggies and have it with A1! Yums 😋😋😋
I say that will taste lovely
Thats a sexy piece of meat. 10/10.
10 out of 10 would eat🍔🍖🍖🍗🍖
It all depends how you cook it
The cut doesn't make the cook
The cook makes the cut
Looks good but untell you eat a steak from a cow you raised and butchered yourself and has never been frozen and aged perfectly then perfectly BBQED you don't know how good a steak can be
As women have migrated from the kitchen to the cubicle, we are left with processed fast food and vacuum packed microwave meals. Vegetarian diet is being pushed or downright forced to our children and every last food item at the supermarket is packed with soy that will fuck up your hormones. To make matters worse, many a man doesn’t know how to cook nutritious and tasty meat at home. This article will give a step-by-step guide on how to prepare a juicy beefsteak.
The benefits of eating beef are numerous: Not only does it provide high-quality protein for building muscle but also packs cholesterol, the building block of testosterone. It is also a natural source of creatine, which is well proven to enhance sports performance. Finally, embracing your position at the top of the food chain tastes delicious.
”Closest to the bone, sweeter is the meat” – Louis Prima sang about the similarities between meats and women.
While you do not need Kobe beef to succeed, the general guideline is simple: the better the quality of the meat, the better the steak. The quality then depends on a variety of factors like the cut, the level of marbling, and aging. The cut for a good steak is always loin. Tenderloin is the better part and sirloin is the lesser. The T-bone and porterhouse steaks have a slice of both connected by a T-shaped bone. Vicinity to a bone is always good. It will add to the flavor.
Well aged quality beef is maroon with creamy marbling, not rosy red and evenly colored.
Marbling is the fatty tissue spreading throughout the muscle. The cross section of well marbled beef is full of tiny fat channels that make the steak juicy and tasty. Aging, on the other hand, will tenderize the meat. Wet-aged beef is more common, but dry-aged is a little more flavorful. Also young age of the cattle and little physical activity equal to better quality. In short, the best steaks come from young beef cattle with extensive marbling and a long period of dry-aging, and the worst ones from old dairy cattle with no marbling and little wet-aging.
What else you’ll need
We will fry the steak on a pan. While a carbon steel skillet will do, your best bet is cast iron with its superior heat capacity. Coated skillets can’t take the temperatures needed. A meat thermometer ensures the steak is cooked to our liking. For seasoning you’ll need freshly ground black pepper and salt, preferably sea salt for some healthy minerals.
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