Choosing Your Steak
It starts with choosing the right cut of meat, which is entirely up to you.
“The best steaks come from beef that’s 22 to 24 months of age, that in my opinion, are USDA prime Angus cattle,” said of Pat LaFrieda Meat Purveyors, which sells to restaurants and consumers.
When you bring the steak home, LaFrieda suggests removing it from its packaging and storing it in the fridge in either butcher paper ― which he says is best ― or layers of paper towels, if you don’t have butcher paper. “That will get the best amount of oxygen to the collagen. And that really breaks down the collagen, making a much more tender steak, and will help in the cooking process,” LaFrieda said. He said the steak will keep that way in your fridge for up to a week at 36 degrees Fahrenheit.
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