Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.
Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5d8a59511e04e400099bff56">
Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù using Barilla® Vero Gusto Heritage Marinara sauce.
At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
There is a lot at stake when you make a steak. For Sohla, Amiel, Alex, Rick, Molly, Brad, Carla and Claire, answering your steak questions was a rare honor. You grilled them with your best questions, but they think they did a job well done. They did not skirt any of the questions. Bon Appétit!
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
