#steak-cooking

#steak-cooking

"The garlic adds its aromatic compounds, the Dijon adds acid but also helps to tenderize the meat, and the Worcestershire rounds the flavors out with its depth and subtle sweetness."

A high-quality cut of steak only requires salt and pepper for seasoning; however, additional flavorings like bourbon or coffee can enhance its rich taste.

One of the best cuts of steak for pan-frying is boneless ribeye between 1½ to 2 inches thick. Its marbling allows it to self-oil, producing juicy results.