{"id":19748,"date":"2022-10-05T14:06:23","date_gmt":"2022-10-05T14:06:23","guid":{"rendered":"https:\/\/townsteakhouse.lt\/how-to-cook-the-finest-steak\/"},"modified":"2024-02-27T09:46:22","modified_gmt":"2024-02-27T09:46:22","slug":"how-to-cook-the-finest-steak","status":"publish","type":"post","link":"https:\/\/townsteakhouse.lt\/en\/how-to-cook-the-finest-steak\/","title":{"rendered":"HOW TO COOK THE FINEST STEAK?"},"content":{"rendered":"\n<p><strong>OUR CHEF ELIJAS SHARES SOME MAIN TIPS FOR MAKING A MEDIUM-WELL STEAK AT HOME:<\/strong><\/p>\n\n\n\n<p><strong>FILET MIGNON STEAK<\/strong> WILL NEED 10-12 MINUTES: EACH SIDE TAKES 4-5 MINUTES ON A PAN, OR ABOUT 7 MINUTES IN A PREHEATED OVEN.<\/p>\n\n\n\n<p><strong>RIB EYE<\/strong> WILL TAKE 10-12 MINUTES: PRESS A BIT EACH SIDE ON A WELL PREHEATED PAN WITH A TOUCH OF BUTTER FOR ABOUT 2 MINUTES, AND 6-8 MINUTES MORE IN A 180\u00b0C OVEN.<\/p>\n\n\n\n<p><strong>NEW YORK STRIP<\/strong> WILL ASK FOR 12-15 MINUTES: 2 MINUTES FOR EACH SIDE ON A PAN, AND 8-10 MINUTES MORE IN AN OVEN.<\/p>\n\n\n\n<p><strong>T-BONE<\/strong> IS COOKED FOR AROUND 15-45 MINUTES.: 7 MINUTES FOR ONE SIDE ON A PAN, AND THEN 5 MINUTES MORE FOR THE OTHER. PLACE THE STEAK ONTO A CLEAN SURFACE AND COVER IT IN A TENT OF ALUMINUM FOIL. LET THE T-BONE STEAK REST FOR FIVE MINUTES. OTHERWISE, YOU CAN ROAST IT IN AN OVEN AFTERWARDS FOR AROUND 30 MINUTES FOR SOME SLOW COOKING.<\/p>\n\n\n\n<p>IMPORTANT! AFTER TAKING OUT OF A FRIDGE, MEAT SHOULD SIT IN A ROOM TEMPERATURE FOR AT LEAST 30 MINUTES. IF YOU USE FROZEN STEAKS \u2013 UNFREEZE THEM IN A FRIDGE BEFORE TURNING YOUR STOVE ON. AND DO NOT REMEMBER TO PAT YOUR PRECOOKED STEAK DOWN WITH A PAPER TOWEL BEFORE SEASONING IT!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OUR CHEF ELIJAS SHARES SOME MAIN TIPS FOR MAKING A MEDIUM-WELL STEAK AT HOME: FILET MIGNON STEAK WILL NEED 10-12 MINUTES: EACH SIDE TAKES 4-5 MINUTES ON A PAN, OR ABOUT 7 MINUTES IN A PREHEATED OVEN. RIB EYE WILL TAKE 10-12 MINUTES: PRESS A BIT EACH SIDE ON A WELL PREHEATED PAN WITH A [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[169],"tags":[],"class_list":["post-19748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips"],"_links":{"self":[{"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/posts\/19748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/comments?post=19748"}],"version-history":[{"count":2,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/posts\/19748\/revisions"}],"predecessor-version":[{"id":20447,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/posts\/19748\/revisions\/20447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/media\/20435"}],"wp:attachment":[{"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/media?parent=19748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/categories?post=19748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/townsteakhouse.lt\/en\/wp-json\/wp\/v2\/tags?post=19748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}