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Learn how to season your steak with these helpful tips and tricks. They key is to keep it simple instead of overloading it with a bunch of spices.| The Spruce Eats
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We tested four different techniques for cooking a steak indoors, including on the stovetop, in the oven, and combinations of the two. The good news: Each method worked well and delivered an absolutely delicious steak. We break down the pros and cons of each one.| The Spruce Eats
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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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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| 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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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats