Q
What's the best way to cook a steak?
A
Expert Answer
It depends on cut, thickness, and preference. High-heat searing creates Maillard reaction (flavorful crust). Thicker steaks benefit from reverse searing (low heat first, then sear). Resting 5-10 minutes after cooking allows juices to redistribute. Use a thermometer for precision.
Key Insight
It depends on cut, thickness, and preference.
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