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Does searing meat seal in juices? Maybe! But the real question is, is there a cooking method that consistently yields the juiciest steak? And if so, what is it?| The Spruce Eats
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The USDA beef grading system is based on the meat's maturity and level of fat marbling, both of which are good indicators of the meat's tenderness.| 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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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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Sautéeing is a common cooking technique using a very hot pan and a small amount of fat. The goal is for the food to brown and cook quickly and evenly.| The Spruce Eats