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The secret to a better steak? Don’t start with the grill. We teamed up with chef Dan Souza at America's Test Kitchen to break down everything you need to know — from choosing the right cut and spotting good marbling to the game-changing reverse sear method. His biggest tip? Slow cook your steak in a 275° oven first, then finish it with a quick hot-pan sear for that perfect crust. #MemorialDay #Summer #CookingTips
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Zum Rezept ⤵️ Ihr benötigt : -2 kg Schweinenacken -griechisches Gewürz (aufpassen bei der Dosierung) -2 Gemüsezwiebeln -300 g Weichkäse -200-250 g Peperoni (mild oder scharf) Für die Pita: -Pitabrot -Krautsalat -Tzatziki -frisches Gemüse Wir schneiden 2-2,5 cm dicke Nackensteaks und würzen diese. Dann geht’s über Nacht in den Kühlschrank zum durchziehen. Am nächsten Tag schneiden wir die Zwiebeln, die Peperoni und den Weichkäse zu. Nun schichten wir abwechselnd bis der Dutch oder unsere Form gef
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