Cooking steak at home is both simple and kind of daunting.
On the one hand,a great cut of meatdoesn’t need much to shine.
It usually benefits from some good seasoning and a nice seara simple preparation that seems doable even for beginners.
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This is why we’ve consulted professional chefs for their best tips on how to avoid a kitchen disaster.
No matter which steak you choose, proper seasoning and cooking technique will help."
Here are several steaks that are hardest to tackle in the kitchen.
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Specifically for eye-round steaks, chef Taylor Kearney suggests thinner cuts or a sous-vide method to combat the toughness.
He spearheads the beef program and oversees over 11 restaurants and bars, including Stillwell’s Steakhouse & Bar.
But chef Kearney warns us to proceed with caution.
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The actual bone within a bone-in cut isn’t doing you any favors, either.
The meat closest to the bone will cook more slowly than the rest.
“With these cuts, you have to be very careful not to overcook them.
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So, what’s the problem then?
Chef Nunez’s hesitation stems from the price of this esteemed cut.
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