The Perfect Steak, Says Chef Fabio
20 mins (prep 5, cooking 15)
8 ingredients
2-4 servings
A less expensive cut can taste pricey — if you know what to look for, Chef Fabio says. . Tips: 1. The right cooking technique will improve any piece of meat -- leaner meats are best for roasting or grilling, fattier meat are good for braising and broiling. 2. Marbling determines how juicy your steak will be. 3. Always let the steak reach room temperature before cooking. Searing 101: sear at a high heat immediately to crisp the outside of the steak. Turn the heat lower once the second side has seared to maintain the melt-in-your mouth pink on the inside. Using a fresh herb brush to brush oil on to the steak will infuse the steak with amazing fresh flavors.

Categories:  technique , steak , served-hot , for-1-or-2 , italian , beef , quick , time-to-make , european , <-30-mins , presentation , main-dish , meat , number-of-servings , grilling ,
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Serving Size (68.76 g)
Servings 2
Amount per Serving
Calories 454.86 Calories from Fat 454.32
% Daily Value *
Total Fat 50.48g 155.34%
Saturated Fat 9.97g 99.71%
Trans Fat 0.24g %
Cholesterol 15.9mg 10.6%
Sodium 49.64mg 4.14%
Total Carbohydrate 2.06g 1.37%
Dietary Fiber 0.45 g 3.57%
Sugars 0.05 g %
Protein 0.46g 1.84%
Vitamin A 281.14IU% Vitamin C 3.68mg%
Calcium 19.39mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bone-in, fresh cracked pepper