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Everything You Need to Know to Make the Best Steak
In the final installment of her YouTube series, Sohla El-Waylly helps demystify how to prepare three types of beef: ground, short rib and rib-eye.
In the final installment of her New York Times Cooking YouTube series Cooking 101 Sohla El-Waylly teaches you how to cook three different types of beef — ground, thinly pounded short ribs and a rib-eye — as well as how to repurpose leftovers into a satisfying steak sandwich.
Other installments in Sohla’s Cooking 101 series
How to Cook Eggs | How to Cook Pasta | How to Cook Fish | How to Cook Broccoli | How to Cook Rice | How to Cook Chicken
Learn why you should be going to a butcher for your meat, as well as what to look for when buying a steak or short ribs.
Hear the history of taco salad, and see how to make one expertly.
Understand labeling, like what fat percentages mean, and how you can use them to your advantage. (Spoiler: Sohla prefers a blend of 80 percent lean beef to 20 percent fat.)
Learn how you can take a tough cut, like short rib, and cook it hot and fast. It doesn’t always need to be low and slow.
Know why you should always use a thermometer to test doneness, and not rely on old tricks.
Take in why the size of your cast-iron skillet matters, and why you should always pat your steak dry (and skip the dry brine for smaller cuts of meat).
Then, perfect butter basting and understand the importance of cutting your steak properly. As Sohla says, “any steak is tough if you don’t cut it properly.”
And, finally, put your leftover steak to use by keeping it cold and pairing it with a creamy mayonnaise-horseradish dressing and peppery arugula.
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