EXPERT ARTICLE DRAFT

 Steak Stage Fright? 

I've got the cure, a definitive guide to the perfect steak!

Imagine this is your fourth date with someone you really like, and you offer to cook them dinner. The table is set, candles are lit, and the flickering light bounces off the perspiration forming around your hairline. You promised to make steak, but you get flashes of grey, dry, and tough steak- the only kind you know how to make. You see the love of your life hacking away at the piece of leather you served them, and with each sawing motion  of their knife, you see your future with them dissolve. They look up at you in between each laborious chew, and you see the spark that was once in their eyes, fade. Then you wake up in a cold sweat- lucky for you there's still time to learn how to cook a steak and save your relationship.

Through my own trials and error I've been able to compile tips and tricks from industry experts. We'll go over steak theory and the science of a good steak, cuts, cooking methods, prep, and accompaniments. By the end of this article you'll never be plagued by unappetizing steak ever again.

1. Steak theory: mallaird reaction, fat is flavor, underused muscles = better tasting, room temp! or else you're steaming/boiling your steak

2. Ribeye, good marbling, forgiving cut, 1.5-2in, good mix of fat cap and leaner center

3. Sous vide, reverse sear, but really you're an amateur - just stick to the basics

4. rest and salt steak to bring up to room temp- tap dry- even dry brine overnight if you have tine

5. classic sauces- red wine reduction, peppercorn, chimichurri, some smashed potatoes, roasted carrots



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