* Tether has partnered with the Africa Blockchain Institute, a Rwanda-based blockchain think tank, to expand the crypto company’s educational initiative to Ivory Coast.
According to a news release on Aug. 9, Tether’s (USDT) partnership will help bring blockchain education to students through workshops across five universities in the West African nation.
- Université Félix Houphouët-Boigny
- Institut National Polytechnique Félix Houphouët-Boigny
- Pigier Business School
- Université Alassane Ouattara
- Université d’Abobo-Adjamé
In Ivory Coast, Tether will support programs that enable students to learn about and gain practical skills in blockchain technology and cryptocurrencies. The initiative also targets smart contracts, which are crucial to nearly all sectors of the global economy.
Education is an important project for the stablecoin issuer, coordinated via its Tether Edu unit.
Tether unveiled Tether Edu in February 2 Cooking a perfect steak requires attention and skill. Here's how you can cook a medium-rare steak to perfection:
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Choose your cut of meat: For a great medium-rare steak, select ribeye or strip loin as these cuts are known for their tenderness and marbling which contributes to the flavor.
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Select the right steak size: A 1-inch thickness is ideal; this allows for even cooking throughout without overcooking the exterior before reaching the desired internal temperature of 135°F (57°C) on a meat thermometer, which indicates medium-rare doneness.
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Let it come to room temperature: Take your steak out from the refrigerator about 20 minutes before cooking to ensure even heat distribution during the searing process.
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Season properly: Rub both sides of the steak with salt and pepper, and consider adding a sprinkle of garlic powder or paprika for extra flavor. Let it sit at room temperature while you preheat your cooking surface.
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Preheat your cooking surface: Heat a cast-iron skillet (ideal) or stainless steel pan over high heat until it's very hot, but be careful not to use non-stick pans as they can release harmful chemicals at high temperatures and don’t sear the meat well.
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Oil the steak: Lightly brush with oil (olive or grapeseed) for added flavor and help prevent sticking, but avoid using too much which could cause flare-ups during cooking.
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Sear the steak: Place the steak on the hot pan and don't move it around; let it form a crust by searing each side (approximately 2-3 minutes per side) for that delicious, caramelized exterior.
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Lower heat to medium and cook to desired internal temperature: After searing, reduce the heat to medium and continue cooking until the steak reaches an internal temperature of 135°F (for rare), but since you're aiming for medium-rare, let it rest in a warm spot (not on the stove) without tenting with foil.
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Rest the meat: Let your steak rest uncovered on a cutting board or warmed plate for 5 to 10 minutes before slicing. This allows the juices to redistribute, making it more tender and flavorful when served.
By following these steps, you'll have an expertly cooked medium-rare steak that is moist on the inside with a perfectly crisp exterior.
