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

By,
Gourmandize
Let the Meat Rest 7/9

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Let the Meat Rest

Letting the meat rest after cooking is a crucial step that cannot be overlooked. This gives the juices time to be reabsorbed, redistributed and locked into the meat. If you cut your steak too early, you risk losing all those flavorful juices, which will end up on your plate. The thicker your steak, the longer it needs to rest. As a general rule, you can expect to let your steak rest for about the same amount of time it took to cook. Or you can adhere to the principle of letting your steak rest for five minutes for every inch of thickness. To prevent the steak from going cold, place it on a cutting board and tent it loosely with foil during the resting time. 


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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!