Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.

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0answers
40 views

Individually wrapped frozen steaks have thawed over 18 hours - are they safe? [duplicate]

I bought individually wrapped steaks from Walmart, and I accidentally left them out of the freezer for about 18 hours. I don't know if they had completely thawed or not. I didn't open the box to ...
3
votes
3answers
648 views

How to Sous Vide Filet Mignon to Medium Rare

I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide" "medium rare" "filet mignon"' shows ...
3
votes
2answers
171 views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
6
votes
1answer
132 views

NY Steak vs NY Strip Steak

My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the NY Steak is the same as a NY Strip Steak ...
0
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1answer
129 views

How can I estimate the time required to bring a piece of meat to a certain temperature?

I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video). The general instructions are: Preheat the oven to 275F. Put steaks in oven and bake until they ...
0
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2answers
134 views

how to season a frozen steak

I have some frozen steaks I want to cook rather quickly. I want to follow this method: this question but I am not sure how to season it. How do I apply seasoning to a steak without defrosting it?
2
votes
1answer
100 views

Is it possible to join two thin steaks together on the grill?

I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them. Is it possible to put one on top of another and grill them as ...
1
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3answers
149 views

Why is my cheesesteak meat tough?

I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew. For the meat I used eye of round steak, cut into roughly 3in by 1/8th-1/4th in strips. I did ...
2
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1answer
2k views

Is cooking a raw steak in the microwave safe?

I only have a microwave in my room and I'm moving away in a month, so I don't want to buy an oven or any kitchen appliances, but I still want a steak, is it safe to cook it in the microwave?
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2answers
192 views

Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is ...
3
votes
1answer
119 views

Can seasoning be eaten without being cooked?

I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...
1
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3answers
435 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
3
votes
1answer
292 views

Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the ...
3
votes
1answer
55 views

when do I tenderize my steak?

I have a roller meat tenderizer and I was wondering do I roll over the meat before I marinate it or after? Or does it even make a difference of when I do it?
-1
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1answer
232 views

Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
1
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2answers
266 views

Flank Steak Sous Vide - Blood Spots?

I got a SV wand for X-Mas, so have been doing alot of that this month. I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 hours. I then Ice Bath'd all three ...
8
votes
1answer
515 views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
15
votes
4answers
3k views

Is there any cut of beef that's close to Kobe beef?

I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
4
votes
2answers
624 views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
3
votes
5answers
1k views

Buying first cast iron pan size/depth/shape

I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: size: 25.4cm depth: 4.45cm size: ...
1
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3answers
282 views

Ate steak with the layer of fat kind of undercooked, is it dangerous?

I bought a nice steak from a very good butcher yesterday. It was marinated in garlic and oil. Tonight, I cooked it for about three minutes on each side (probably more). The layer of fat on the ...
5
votes
3answers
396 views

Steel Pan non-stick improvement by polishing

I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other items. I cooked my first steaks over the ...
2
votes
2answers
109 views

Help! I sliced my flank steak along the grain, is there a way to still have tender meat?

I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was ...
12
votes
3answers
910 views

How can I evenly grill a thin steak on a skillet?

When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome-shaped Because of that, the parts of ...
1
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1answer
175 views

How to cook a 2-inch thick steak to medium?

I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come out medium to medium-well. How long do ...
3
votes
2answers
488 views

Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
1
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1answer
94 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
26
votes
8answers
9k views

Is a steak OK to eat if it fell down, but I cooked it afterwards?

If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and ...
2
votes
1answer
402 views

Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
17
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9answers
5k views

Why did my attempt at pan-searing beef filets fail miserably?

Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my family recently. Part of that dinner ...
1
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2answers
1k views

Should a rare steak bleed?

I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
4
votes
2answers
10k views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
0
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1answer
120 views

Are steaks I had in a cooler over the weekend ok to eat?

Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got warm, but they sat in a bag full of ice ...
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3answers
3k views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...
3
votes
2answers
3k views

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's ...
1
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2answers
148 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
1
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2answers
3k views

How to determine perfect pan temperature for steak?

I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with the highest setting of 12. I noticed ...
3
votes
1answer
121 views

Dry-aging at home

I am dry aging a T-Bone steak in my refrigerator. I have placed wooden BBQ skewer sticks on top of a plastic bowl. My steak is sitting on top of the skewers and covered in a paper towel with a small ...
0
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1answer
143 views

What kind of steak is this?

I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos of similar cuts. I recently purchased a ...
0
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3answers
1k views

Why did my flank steak turn grey when I brined it?

I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosher salt Garlic Powder 2 Tablespoons ...
2
votes
1answer
149 views

Stovetop Flank Steak

Let me start with some background info: 99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stovetop cooking. I usually use a non-stick ...
2
votes
1answer
174 views

Marinating in a bag vs pan

Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
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3answers
2k views

How to choose non-alcoholic beverage pairings for filets mignon?

I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would ...
0
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1answer
259 views

Olive oil, Canola oil, or almond oil [duplicate]

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
2
votes
3answers
191 views

How do I make good chimichurri?

I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special. I toss the whole thing ...
1
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2answers
2k views

Keeping steaks hot after cooking in a cast-iron pan

I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it ...
3
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2answers
2k views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
3
votes
1answer
205 views

Does this sound like a reasonable way to slow cook a rib-eye?

OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I think I have the procedure down, but I ...
1
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1answer
414 views

How long does breakdown of collagen etc. take for sirloin cooked sous vide?

I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at 55 C. How long would it need to break ...
-1
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1answer
180 views

Best practices for cooking steaks such as rib-eye at home [duplicate]

I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakhouses. Oven or Pan? How about the seasoning and cooking ...