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

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0answers
47 views

How long can brining steaks be kept in the brine?

I've got a whole bunch of cheap steaks. I'm thinking it'd be smart to brine them; I figure I can stick them all in Ziploc bags with brine and spices now and then just pull one out and pan-fry it ...
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3answers
179 views

Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a ...
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0answers
44 views

What do 5 star restaurants do differently when cooking steak? [duplicate]

Recently I had an $80 steak, and it was the best thing I have ever eaten. I do not normally eat this sort of pricey food and so I was shocked at just how good it tasted. My question then, what exactly ...
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0answers
15 views

Is my steak ok to eat? [duplicate]

I ordered steak medallions 12 - 2 0z portions. They were delivered via dry ice in a white styrofoam .. and the delivery company put in my garage without my knowledge; unfortunately they sat in my ...
1
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1answer
66 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
2
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5answers
237 views

How do I stop my steak from leaking juice?

I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of ...
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0answers
36 views

How do you serve a hot steak after letting it sit? [duplicate]

Everything I have read or watched about grilling a steak says that you should let it sit anywhere between 15 - 30 minutes after cooking it before serving. That's all good and well, but whenever ...
0
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1answer
149 views

Can you substitute white wine with rose?

My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
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0answers
132 views

What happened to my steak?

I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height. I let it reach room temperature (1 to ...
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2answers
127 views

Will storing salted steak overnight ruin the meat?

I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?
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1answer
89 views

Pink salt for cooking steak [duplicate]

I've been curious about pink salt for a while now and I was wondering if it would be ok to use it for cooking steak? Or should i just stick to the regular table salt? sorry for the confusion, guys. ...
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2answers
145 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
2
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1answer
88 views

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown ...
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1answer
205 views

Hole inside my one inch steak

Last night at dinner I ordered a 6 once steak, cooked medium. They brought it back to me, red/raw on the inside. The took it away, brought me another steak, I cut into it like the mid center section ...
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3answers
135 views

How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
6
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3answers
314 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
2
votes
1answer
102 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
0
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0answers
29 views

advice for grilling steak on char broil performance 4 burner

I would like to get an advice on how to properly grill steak on char broil performance 4 burner. I am not able to make it crispy on sides, the juices are flowing while grilling the meat. It seems that ...
2
votes
1answer
89 views

Can I get a good crust on a thin steak?

I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but this is pretty hard to get at the ...
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4answers
341 views

Thicker steak: pan seared then oven

If I use cast iron pan to sear it, and then put in the oven I have some questions: If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. Do I have to ...
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0answers
31 views

Why does the beef I cook never come out tender? [duplicate]

I have tried cooking beef (mostly London broil type) so many times... And it never comes out tender! I've tried different methods... Temperatures... Everything! It always comes out tough and chewy. I ...
0
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1answer
56 views

How to cook 1.5+ inch veal steak to medium?

It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual steaks could have. Pieces are pretty ...
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3answers
160 views

How to get Grill/Sear Marks

I've made some very tasty steaks on the grill. I use an entire chimney's worth of charcoal, probably 3-4lbs, let the grill get extremely hot, thrown on the steak and still not gotten nice pronounced ...
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4answers
4k views

Cooking steak in frying pan, problem with oil splatter

I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop ...
0
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1answer
37 views

Slow cooker meat recipe [duplicate]

We live at elevation 7000 ft up. How long should I cook swiss steak for tender thin sliced beef? I have never used a slow cooker in this altitude.
0
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2answers
449 views

How long should I cook a steak to make it medium rare?

I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it very pink in the middle I don't know ...
2
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2answers
126 views

Sprinkled versus Rubbing Steak “Rub”

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them ...
1
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0answers
45 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 look....
4
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3answers
7k 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
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2answers
353 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
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1answer
581 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
258 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 ...
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2answers
739 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?
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1answer
143 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 ...
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3answers
649 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 ...
3
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1answer
8k 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
696 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
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1answer
167 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 ...
2
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6answers
2k 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
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1answer
642 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
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1answer
60 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?
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1answer
755 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?
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2answers
902 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 ...
9
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1answer
2k 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
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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
1k 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 ...
4
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5answers
2k 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: ...
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3answers
532 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
972 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 ...
3
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2answers
120 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 ...