dry-aging, at home, 298–304
dry-aging, best steaks for, 300–301
dry-aging, effect on flavor, 299, 301–2
dry-aging, effect on texture, 299
dry-aging, moisture loss from, 301–2
dry-aging, purpose of, 299
dry-brining, 291
flank (See Flank Steak(s))
flap meat (See Flap Meat (sirloin tips))
flipping over, experiments on, 294, 294–95
hanger (See Hanger Steaks)
high-end, list of, 282–86
inexpensive, list of, 328–31, 329
internal cooking temperatures, 295–96
Kobe, about, 283, 286
marbling in, 282
marinating, 327–28, 328
medium, temperature for, 295, 296
medium-rare, temperature for, 295, 296
medium-well, temperature for, 295, 296
pan-searing, rules for, 309
poking with fork, experiments on, 296, 296–97
Porterhouse (See Porterhouse Steaks)
prime-grade, about, 283
rare, temperature for, 295, 295
rested, carved, appearance of, 308
resting, before serving, 306–8
resting times, 308
rib-eye (See Rib-Eye Steaks)
rib section numerical designations, 300
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(Nandana)
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