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Steak Doneness Guide: From Rare to Well-Done
Learn about what makes a perfectly cooked steak, from rare to well-done, including how it should look and feel, and its target temperature.| The Spruce Eats
Learn about what makes a perfectly cooked steak, from rare to well-done, including how it should look and feel, and its target temperature.| The Spruce Eats
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Here's how to rest a steak and cook it to perfection--it's the secret to a juicy and delectable piece of meat.| The Spruce Eats
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You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut.| The Spruce Eats
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Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.| The Spruce Eats
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The Maillard reaction is a culinary phenomenon that occurs when the amino acids in protein are heated, producing complex flavors, aromas and browning.| The Spruce Eats
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Dry heat cooking produces complex flavors and aromas. Grilling, pan frying, and roasting are all dry heat cooking methods.| The Spruce Eats
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Here are the cooking oil smoking points you need to know. Unlike other liquids, the boiling point of oil is not as important in the kitchen as its smoke point.| The Spruce Eats
