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V-Day Dinner: How to Make Restaurant-Worthy Steaks at Home

By,
Gourmandize
Take the Meat Out in Advance 2/9

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Take the Meat Out in Advance

One of the most important steps in preparing steak is remembering to take it out of the fridge in advance. Generally, half an hour should cut it for a normal-sized steak. But if your steak is extremely large or thick, it could take an hour or an hour and a half for it to come to room temperature. Wondering why this is necessary? Putting a cold slab of meat into a hot pan will cause thermal shock, resulting in an almost burnt exterior and cold, raw interior. If it's room temperature, it will cook more evenly throughout.


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Chef Tips and Tricks

VIDEO: Delicious Stuffed Cabbages

These tasty stuffed cabbage rolls are so easy! 

Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!