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

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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 ...
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2answers
104 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 ...
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1answer
70 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 ...
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1answer
91 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 ...
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3answers
156 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 ...
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1answer
73 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
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1answer
83 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
222 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 ...
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1answer
63 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.
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3answers
137 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 ...
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2answers
222 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 ...
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0answers
343 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...
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1answer
135 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 ...
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1answer
215 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 ...
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1answer
115 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 ...
1
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1answer
240 views

Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of ...
0
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1answer
81 views

How to dethaw multiple pieces of steak when not planning to use them all at once

I had bought six pieces of steak and forgot to refrigerate them. They were in a bag overnight and the next morning when I realized what had happened I quickly put them all in the freezer. They are not ...
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4answers
5k views

I ate undercooked steak, what can happen to me?

What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was ...
5
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1answer
354 views

What makes a moist steak (or roast)?

When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my meat from the same Hanaford and I ...
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2answers
192 views

Slow cooked steak

OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 ...
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2answers
118 views

Steaks taste horrid in the center?

I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy and flavorless in the center, yet okay ...
2
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1answer
162 views

Guidelines for marinating vs seasoning steak based on grade and/or cut?

Are there general rules of thumb for when to marinade a steak vs seasoning with a little salt before cooking? Should marinades be reserved for grades select and choice or can they be used on prime ...
2
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4answers
445 views

What is a lean cut of beef (steak) to use in low calorie recipes?

What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the best cuts to start with.
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1answer
4k views

What are the difference between outside and inside skirt steak?

Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the ...
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1answer
289 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 ...
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1answer
429 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 ...
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5answers
1k 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? ...
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4answers
3k 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?
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5answers
13k 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), ...
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2answers
5k 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. ...
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2answers
343 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?
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1answer
142 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
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4answers
230 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
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1answer
506 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
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1answer
386 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.
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2answers
6k 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
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1answer
506 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) ...
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1answer
843 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
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1answer
438 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 ...
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3answers
459 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
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1answer
243 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
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1answer
1k 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
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1answer
256 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
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1answer
223 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
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2answers
274 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
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2answers
2k 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 ...
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2answers
1k 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
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1answer
730 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
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1answer
655 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
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1answer
651 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 ...