Secrets to Making Restaurant-Worthy Steaks at Home
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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Go to the Butcher
The success of your steak is directly proportionate to the quality of the meat. And for high-quality meat, your best bet is to buy from real butchers, either at your local supermarket or from an independent meat seller. This could be a great way to support local businesses, too. For the best quality meat, you're looking for choice grade beef, unless you can find USDA prime, which is top notch (though not as accessible to home cooks). You might even be able to find butchers in your town that dry age the meat, which will provide you with a superior quality steak.
Never had dry-aged beef? Here's what it is, and why it's a prized meat, especially for high-end steakhouses.
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Chef Tips and Tricks
These tasty stuffed cabbage rolls are so easy!
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- 1 cabbage head
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture