Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
4
votes
1answer
87 views
Trouble cooking steak to the standard internal temperature
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium high heat, but I couldn't get the internal ...
0
votes
1answer
132 views
Steak has bits of horrible bitter/liquid like chunks of meat
When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing ...
4
votes
4answers
327 views
How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
...
6
votes
4answers
612 views
Kosher salt vs. Table salt for rib eye steak
I don't have any Kosher salt on hand and I'm cooking a rib eye steak tonight. Can I just use table salt, or would that drastically effect the taste of the steak?
Why is Kosher salt better to use?
4
votes
5answers
739 views
How to pan sear a thin steak?
I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter.
But by the time it's cooked through (I want medium rare), ...
6
votes
2answers
395 views
How to cut beef tenderloin into Filet Mignon
I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant.
...
0
votes
2answers
130 views
Storing beef for 3 days
I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
-2
votes
1answer
86 views
Hours for bacteria to form on raw steak [duplicate]
Possible Duplicate:
Why is it dangerous to eat meat which has been left out and then cooked?
I left raw steak on the cement floor for 18 hrs. Should I not eat it because the meat has gone ...
5
votes
4answers
124 views
Should you wait certain amount of time after steak reaches 170 degrees internal temperature
I was wondering if the steak reaches internal temperature of 170 degrees (for well done) is it done at that instant or should you still wait a certain amount of time after the thickest part has ...
6
votes
1answer
220 views
How to remove individual steaks from a lump I mistakenly froze together?
I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
5
votes
1answer
188 views
What's a good choice of steak to use for a steak pizza?
I'm planning to cut into small cubes and place raw on the pizza before putting it into the oven. I wondering what cut of steak would be good for this purpose.
3
votes
2answers
989 views
My Shrink Wrapped Steaks are Brown when I thaw them!
My parents bought a slab of steaks from my cousin who personally shrink-wrapped them. But when they thawed them out they were brown!
Are they still good to eat? What's going on?
My dad didn't cook ...
1
vote
1answer
183 views
Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin?
I recently started cooking filet mignon for my wife (I hate steak/beef myself) every once in a while by (1) coating the steak in a melted butter rub (that has a bit of salt and pepper), then (2) ...
3
votes
1answer
687 views
Getting dog meat to taste as close to steak as possible?
After going on a business trip to Vietnam and tasting dog food there, my husband has begged me for the past 3 weeks to make him a dog steak.
I would like to know what is the secret to cooking dog ...
2
votes
1answer
262 views
how do you rest your steak after cooking [duplicate]
Possible Duplicate:
How to rest meat but not let it get too cold?
I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and ...
0
votes
0answers
28 views
Marinating and properly cooking a thin sliced rib eye steak? [duplicate]
Possible Duplicate:
How do you properly cook a steak?
I love steak but everytime I try to cook it, it ends up being dry and chewy.
I have a fresh rib eye steak ready to be marinated and ...
-1
votes
3answers
277 views
Where can I buy Prime Beef? [closed]
Does anyone know the type of place I can buy prime beef? Will I typically have to go to butcher or could I get it from a super market somewhere? Also, does anyone have an idea of what the price for an ...
3
votes
1answer
159 views
Steaks look light brown aren't charing
I'm cooking steaks in a stainless steel pan. It's never getting hot enough to cook steaks and char them it's charring in a few places then starts to basically boil and lightly brown the meat which ...
3
votes
1answer
517 views
Why do my teriyaki steaks come out hard and dry?
I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes but in the end the steak has taste but no ...
3
votes
1answer
155 views
When cooking steak should the fat inside be cooked?
I think that I've undercooked my steak... There are little lumps of fat inside the steak. Should these be melted into the steak? Or is it OK if it's still white?
I use cast iron pan on a regular ...
3
votes
1answer
127 views
Steak qualities/beef grades in Canada?
In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade.
What are the ...
2
votes
2answers
249 views
Which method of preparation would produce a more tender and juicier steak, grilling or broiling? [closed]
I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. Between these two methods which would produce the more ...
2
votes
2answers
1k views
Cooking Cheap Cuts of Beef
I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having ...
0
votes
2answers
718 views
Steak in a pot!
I'm in college so I have limited resources here. I have a pot (medium in size), one that you would boil water in to cook pasta etc. I have 1lb frozen sirloin, water, oil, onions etc. I would like to ...
3
votes
1answer
496 views
What type of sauce is appropriate for a dry-aged prime steak?
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
3
votes
1answer
399 views
What is the proper way to store steak at home?
When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed ...
1
vote
1answer
549 views
Parmesan Crusted Steak - Replace olive oil with honey
I've recently been making a parmesan crust for my steaks, the recipe I'm using calls for olive oil on the steak itself, before cooking. It works well for the crust, but its hard on the grill, cause ...
6
votes
5answers
3k views
Is it possible to steam steak?
Steaming seems like an ideal cooking method; I've seen it used for mostly vegetables, sometimes fish (salmon).
Is it possible to steam a steak? Does it cook well? (I assume the target is medium ...
7
votes
7answers
2k views
How do I deal with silverskin in a steak without trimming away all the fat?
Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only salt and pepper and cooked for 3 minutes ...
4
votes
3answers
1k views
Is lots of red juice normal when making sous-vide steak?
So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F.
After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and ...
3
votes
1answer
785 views
Is it possible to overmarinade a steak?
I know it won't spoil; the spoil by date is next week. I'm cooking it in 48 hours (Friday Evening).
It'll rest in the lowest part of my fridge as well.
My marinade consists of vinegar and salt.
...
4
votes
7answers
971 views
Would a cream based sauce go well with steaks?
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
9
votes
5answers
720 views
Cooking steak on the grill
First and foremost, I am a member of a few other Stack Exchange sites, and I haven't been this excited about one for a while. I'm basically a nerd that's trying to get into cooking, and I couldn't be ...
5
votes
1answer
994 views
Pre-Cooking Steak in a bag, Any suggestions?
I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments.
We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before ...
1
vote
0answers
114 views
how should I cook the steak at home [duplicate]
Possible Duplicate:
How do you cook a steak like those found in fine steakhouses?
hi,
I have tried several times to cook steak at home but they were not as delicious and good as they were ...
0
votes
1answer
993 views
Cooking tied-up ribeye
This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering:
How do you cook a ...
2
votes
7answers
4k views
Sous vide without plastic bags?
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
0
votes
2answers
385 views
Thawing and Broiling Steak
I just got home from work and feel like broiling a steak. Unfortunately, the steak I have is still frozen (I forgot to stick it in the fridge to thaw overday). About how long should I leave it out to ...
10
votes
2answers
8k views
Food safety concerns regarding cooked steak stored in the fridge
I'm thinking of cooking some steak and storing it for later use in a cold salad. If I cook it to medium rare and cut it into strips and store it in the firdge, will it be safe to eat later? I know any ...
8
votes
6answers
9k views
Is there a difference between Kansas City strip and New York strip?
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...
15
votes
6answers
8k views
Rinse the salt off a steak before cooking?
I've been trying to perfect my technique for cooking a steak indoors.
It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. ...
4
votes
1answer
862 views
How to deal with flare up when broiling a steak?
I was broiling a steak (with the fat on, and I had also lightly coated it with olive oil).
After I had turned it over, about the 2nd minute (before it was done) there was a huge pop and a small flame ...
2
votes
2answers
335 views
Shredded steak for south east asian dish
I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak.
I'm not sure how one goes about shredding steak - any suggestions?
4
votes
1answer
901 views
Why do you marinade steak with onions?
Most recipes call for onions when marinading steak, but...why?
4
votes
2answers
253 views
What are things to look for when choosing a raw cut of Steak?
I'm guessing that when chefs go to the meat market early in the mornings to choose the best cuts of beef, they are doing it for a reason - what do they look for when judging raw beef that they will ...
7
votes
5answers
3k views
What does it mean to 'salt' a steak prior to frying?
I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
8
votes
2answers
249 views
Does chopping steak negate the benefit of using better meat?
A sub shop I liked to go to in college offered two kinds of cheesesteak: the "'regular' cheese steak sub" and the "Filet Mignon steak sub." The only difference between the two was the cut of meat ...
12
votes
1answer
700 views
How do you prepare a steak to be rare and very rare (blue)?
I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared.
My questions are:
How do you prepare a steak to be rare?
How do you prepare a steak to be very rare ...
3
votes
4answers
1k views
A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?
Here is the recipe - I didn't want to use Beer, any help?
3 lb chuck steak, cut into 2-inch chunks
***1-1/4 pints Liefmans Goudenband***
2 Tbsp peanut oil
1 oz butter
1 oz brown sugar
1 Tbsp ...
19
votes
9answers
4k views
How do you cook grass-fed beef so it is not tough?
I recently went to a farmers market and bought some grass-fed beef. I went with what we normally buy, and got a couple of bone-in thick cut ribeye. I typically prepare this by liberally applying ...
