Can you marinate steak overnight? But with tougher cuts of meat like skirt steak, a marinade can make a big difference. Flavorwise, you don’t usually need an overnight marinade, though it certainly won’t hurt. The truth is, the marinade isn’t really absorbing into the meat past the top layer, so even an hour is usually […]

Is it OK to fry ham? Frying is a dry heat cooking method, which can b used on city hams, country ham, and ham slices. Frying ham works on the principle of using hot oil to cook the meat, producing a serving of ham with a crispy brown outside and juicy, flavorful meat inside. Ham […]

What temperature do you pan sear steak? The surface temperature range to aim for when searing is 400-450°F (204-232°C). Choose a cooking fat with a high enough smoke point to withstand the heat. What temp do you reverse sear a steak? Benefits of the reverse sear method Instead of searing the steaks first in a […]

What kind of meat is used for Philly cheese steak? Traditionally, a Philly Cheesesteak is made with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey. Chris recommended skirt steak which is more reasonable priced, but since my grocery store didn’t have it, I went with top sirloin. What goes on a real […]

Is a tomahawk steak worth it? Is it worth it? Well, that’s up to you. If you are looking for a chunk of beef that looks and feels like you could go out and hunt more beef with it, the Tomahawk Steak is the cut for you. It’s an impressive steak that’s great for dropping […]