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:: Steak Basics ::

   Keep the flavor
     Do not pierce with a fork or pound the meat down because it releases the flavorful juices.

   Cooking time

 

    When small “bubbles” appear on the surface of the meat, turn it. Heat forces the juices onto the uncooked part.

   Broiling Steaks
     When broiling steaks: Rub the steak well with oil beforehand. The heat will char the oil, not the steak, sealing in the juices.
    :: Meat Cooking ::

   A small cut
    To keep a steak flat as it cooks, cut the steak on the side. If the steak has starting to curl, cut, then flip over.

  Fix burnt hamburgers
   If a hamburger is burnt on the outside, take off the crust with a bread knife.