10 Juicy Secrets To Restaurant-Worthy Steaks
Making restaurant-worthy steaks at home is not as challenging as you might think...here are our top secrets to cooking meat like a pro!
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1. Your Meat Source And Method Matter
At The Breslin in New York, steak and other meat dishes are among the most prized menu items. Part of its success comes from the source of the meat: 28-day dry aged USDA prime rib sections supplied by infallible meat purveyor Pat Lafrieda. The rest of the credit belongs to chef Christina Lecki, who advises seasoning only with kosher salt beforehand and adding black pepper once the steak is cooked. She also keeps the steak in constant motion while cooking and bastes it in its own fat for irresistible flavor.
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!