Raw steaks usually have a natural, blood-like liquid in their packaging. Although its red coloring looks a lot like blood, that liquid is not what it seems. Following is a transcript of the video.

Steaks are intimidating when you're trying to feed a crowd. The pressure to pick the perfect cut and achieve the perfect doneness for each guest can be overwhelming. But there's a solution that ...

Drain on kitchen paper and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat.

Some graphics cards simply lack the bandwidth or raw muscle to handle gaming at 4K and will reach their performance limit while generating fewer frames than expected. Key Considerations ...

Despite its name, Denver cut steak has very little to do with the capital of Colorado. Rumor has it that the name is simply a marketing tactic to promote more budget-friendly cuts of steak.

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

Watch him scratch and claw his way back from the bottom of the pile to the top of the company!Like & subscribe for ...