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Steak

A steak (/ˈstk/) is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks.

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Contributed by Darby Oliver

Students and geologists at Syracuse University grill their steaks with molten lava as part of their "Lava Project"- a research and experimentation project of the university. Molten lava reaches temperatures of at least 1300 degrees Fahrenheit and can be used to grill steaks in SECONDS! Way cool! Also check out the amazing, intense video in the link!

Contributed by Sam Feldstone

The different levels of steak doneness.

Important to know if you want to be good at cooking

Contributed by Dom Harris

Strip Steak with Japanese Dipping Sauce

INGREDIENTS 2 sprigs thyme plus leaves for serving 2 strip steaks (about 1” thick; 1½ lb. total), cut in half crosswise, room temperature 1 Tbsp. olive oil Kosher salt and freshly ground black pepper ½ cup ponzu ¼ cup finely grated carrot ¼ cup finely grated daikon (Japanese white radish) 2 sprigs rosemary plus leaves for serving

Contributed by Dom Harris

Grilled Steak and Radishes with Black Pepper Butter

INGREDIENTS 1 tablespoon vegetable oil plus more for grill 1/2 cup (1 stick) unsalted butter, room temperature 1 tsp coarsely ground black pepper plus more 1/2 tsp kosher salt plus more 1 1/2 pounds hanger, flank, or skirt steak 1 bunch radishes with greens, halved Flaky sea salt (such as Maldon) Lemon wedges (for serving)

Contributed by Dom Harris

Spicy Tamarind Skirt Steak

INGREDIENTS 3 Thai or serrano chiles, with seeds, thinly sliced into rounds ¼ cup tamarind concentrate 3 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon plus 4 tsp. vegetable oil 1½ pound skirt steak, cut into 4 pieces

Contributed by Dom Harris

Garlic-Rosemary Steak

INGREDIENTS 3/4 cup plus 7 Tbsp. olive oil, divided 1/4 cup 1-inch pieces rosemary sprigs 1 1/2 pounds hanger or flank steaks, cut into four 6-ounce steaks Kosher salt, freshly ground pepper 6 large garlic cloves, sliced Coarse sea salt (such as Maldon)

Contributed by Dom Harris

Perfect Porterhouse Steak

INGREDIENTS 1 2”-thick Porterhouse steak, trimmed (about 2 lb.) 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, room temperature

Contributed by Dom Harris

Steak Skewers with Scallion Dipping Sauce

INGREDIENTS Meat and Marinade 1 cup canned unsweetened coconut milk 1/4 cup fish sauce (such as nuoc nam or nam pla) 2 tablespoons palm sugar or (packed) light brown sugar 1 tablespoon fresh lime juice 6 garlic cloves 4 red or green Thai chiles, stemmed 2 lemongrass stalks, bottom third only, tough outer layers removed 1 1 1/2' piece ginger, peeled 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on Scallion Dipping Sauce 15 scallions, very thinly sliced 1/4 cup fish sauce (such as nuoc nam or nam pla) 3 tablespoons grapeseed oil 2 tablespoons chinkiang (black) vinegar 2 tablespoons toasted sesame seeds

Contributed by Dom Harris

I don't eat meat, but I cook steak for others, and this tip has helped me greatly to know when the steaks are done without cutting them. Everyone cooking meat should know this trick.

Contributed by Sammo Lea

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