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shopping1d ago
The Best Way to Cook Every Cut of Steak, According to Chefs
- Chefs recommend ribeye seared over high heat, then finished with proper rest to render marbling.
- Filet mignon requires a two-zone fire and finishing butter for richness, according to experts.
- Skirt steak benefits from scoring and lime to tenderize and enhance flavor during quick grilling.
- Wagyu should stay cold and be cooked on flat surfaces to prevent flare-ups and preserve fat.
- New York strip is best in a cast iron pan to render fat cap and enhance flavor.
- Two-zone cooking helps filet mignon avoid overcooking while achieving richness.
- Tri-tip benefits from a bold rub and grain-aware slicing for tenderness.
- Kebabs benefit from larger sirloin chunks and proper skewer preparation for even cooking.
- T-bone requires positioning the tenderloin away from the hottest area to finish evenly.
- Flat iron is praised for its flavor and tenderness per dollar value.
- Kitchens should finish Wagyu with cold storage and non-grill surfaces to avoid flare-ups.
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