People poke holes in steak to tenderize it by breaking tough connective tissues, help marinades and seasonings penetrate deeper for more flavor, and allow heat to cook it more evenly and quickly, though some argue it can release juices (many chefs disagree, saying the loss is minimal compared to overcooking). It's especially common for cheaper, tougher cuts, using tools like a fork, knife, or a specialized Jaccard tenderizer.
No -- don't poke holes in steak before grilling. Penetrating the meat with forks, skewers, or knives drains juices, reduces tenderness, and promotes uneven cooking. Instead use these methods to achieve flavor, sear, and doneness without losing juices: Seasoning and resting.
Contrary to common belief, stabbing the meat with a fork to produce punctures as entryways for the marinade is not only futile but counterproductive. Puncture wounds close up almost immediately because of the elasticity of the meat, but their latent tracks may expand and offer exit paths for juices during cooking.
Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.
The 3-3-3 steak rule is a simple method for searing and cooking steaks, especially for a 1-inch cut: Sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes, finishing with a short rest. This process builds a great crust while gently bringing the steak to your desired doneness, often medium-rare, by alternating high-heat searing with lower-heat cooking, say Traeger Grills and The Aussie Butcher.
(Oils with a higher smoke point are better for searing steak, which is likely why Jay uses light olive oil instead of extra virgin olive oil. I would recommend using avocado oil for preparing steak, because it has an even higher smoking point.)
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
11. Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
Hanger Steak —> Flank Steak
If you can't find hanger steak, flank steak makes a fabulous substitute. Its robust flavor is very reminiscent of hanger steak, though it does tend to be a bit chewier. Flank steak performs best when it's sliced thinly, and is a great swap for hanger steak in dishes like fajitas and tacos.
Mistake #1: Over-Marinating
Many people believe that longer marinating automatically means more flavor. In reality, too much time in an acidic or salty marinade can break down proteins and create a mushy, unpleasant texture.
7 Steakhouse Secrets to Achieve Tender Steaks
Use Fresh Ingredients: Authentic Greek marinades rely on fresh lemon juice, quality olive oil, and whole garlic cloves. Skip bottled dressings or artificial ingredients. Give It Time: While seafood only needs 30 minutes, meats like pork, chicken, or lamb taste best after marinating for 4 to 12 hours.
Just use as much salt as you normally would add to a steak, and do not rinse the steak before cooking. placing steak in fridge uncovered As far as the condition of the fridge goes, you're going to want to make sure there's nothing with a strong odor left uncovered in the fridge which could work it's way into the meat.
Transglutaminase (“meat glue”) is legally used in US restaurants to bind meat scraps into uniform steaks like filet mignon, no menu disclosure is legally required for restaurants. Packaged versions must be labeled as “formed,” but restaurant practices vary. It's safe if cooked properly, but can trap bacteria if rare.
The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
Lentil is called “poor man's meat” due to its low price compared to meat, and can complement cereal-rich foods in providing a nourishing meal by balancing the amino acid and micronutrient requirements of the diet (Table 11.1).
Red meat contains saturated fats, which Hwang describes as fats that are solid at room temperature. While she notes that the body needs fat, too much saturated fat can increase the risk of heart disease and stroke. Meats that are high in saturated fats are also high in calories.
The ribeye consists of the longissimus dorsi (heart), complexus, and spinalis (also known as the crown or cap).
Choosing between ribeye and sirloin depends on your taste and the occasion. Ribeye is an excellent choice if you love a juicy, flavorful steak with rich marbling. Sirloin is perfect for a leaner option with a firm texture. Think about how you plan to cook the steak, too.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
Yes, olive oil may help improve sleep quality for some people. Its healthy fats can promote a sense of fullness, potentially preventing late-night snacking. Additionally, the anti-inflammatory properties of olive oil may help relax the body, which could aid in falling asleep more easily.
Gordon Ramsay was diagnosed with and treated for basal cell carcinoma (BCC), a common form of skin cancer, in August 2025, which he shared on Instagram to raise awareness about sun protection. The cancer was found on his jawline, near his ear, and successfully removed through surgery, with Ramsay emphasizing the importance of sunscreen after his experience.
Let the Steak Rest
Meat that is cut too quickly loses its natural fluids and becomes dry. One of the key components of the secret to a juicy steak is resting it, which produces a soft, flavorful cut every time it is served.