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Tag: steak

Searing may seem more like an art than science – I mean, just look at that beautiful brown patina on a perfectly seared steak or the umami rich crust on a scallop. But what’s happening in the pan to create that color is in fact one of the most important chemical reactions in cooking. The

Categories: Chef's Tips, Smart Cooking, Techniques
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When done right, this simple culinary technique ensures even cooking, offers extra rich flavor, and shortens the cooking time of pan seared proteins. Despite what you might have heard, basting isn’t about keeping meat moist – it’s all about even cooking, which can mark the difference between a restaurant quality steak or a disappointing one. Cooking

Categories: Chef's Tips, Techniques
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A lighter take on steak: skirt steak with a blue cheese vinaigrette on a bed of arugula and spinach. Ingredients: For the Steak: 1.5 lb. (68 grams) Skirt Steak 2 Tbsp (24 mL) Canola Oil Kosher Salt (as needed) Black Pepper (as needed) 4 pinches Fleur de Sel For the Vinaigrette: ½ cup (100 mL) Extra

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This often overlooked cut of beef is prized for its flavor, though it can be tricky to cook. This recipe shows you how to get the perfect sear. Best of all –  it only takes 10 minutes to get perfect results, making it perfect for your weeknight repertoire. Just set your preferred doneness and let

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A steakhouse classic, this recipe dresses a prized cut of beef with a creamy mushroom sauce with a hint of red wine to balance richness and acidity. Ingredients: For the Steak: 1 New York Strip Steak (8 oz.) Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) 2 Tbsp (24 mL) Canola Oil 2

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Our take on chicken fried steak delivers the Southern flavors you expect but with the juicy tenderness of filet mignon. This recipe transforms a greasy spoon favorite into a showstopper. Ingredients: For the Steak: 1 Filet Mignon (6 oz. each) 1 cup (120 grams) All Purpose Flour 1 Tbsp (8.9 grams) Garlic Powder 1 Tbsp (7.6 grams) Onion Powder 2 tsp

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This tender cut of beef is balanced with an Argentinian-style chimichurri sauce, a blend of fresh herbs, citrus and olive oil that pairs well with any protein. Ingredients: For the Flat Iron: 2 Flat Iron Steak (5 oz. each) Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) 2 Tbsp (24 mL) Canola Oil 1

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This often overlooked cut of beef is prized for its flavor, though it can be tricky to cook. This recipe shows you how to get the perfect sear and pairs this beloved steak with a robust brandy peppercorn sauce. Ingredients For the Steak: ¾ lb (681 grams) Skirt Steak Kosher Salt (as needed) Black Pepper (as

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