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

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2
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2answers
275 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
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 ...
0
votes
2answers
2k 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
767 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
716 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
669 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
6answers
12k 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 ...
8
votes
7answers
3k 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
2k 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
1k 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
2k 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
1k 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
2k 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
116 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
2k 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 ...
5
votes
9answers
8k 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
599 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 ...
11
votes
3answers
29k 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 ...
10
votes
8answers
29k 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 ...
16
votes
7answers
14k 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
2k 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 ...
1
vote
2answers
430 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
2answers
2k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
4
votes
2answers
307 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
5k 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
268 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
2answers
4k 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
2k 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 ...
20
votes
10answers
8k 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 ...
6
votes
8answers
5k views

What are other techniques are used to tenderize steaks apart from using a meat mallet?

I'm familiar with using a meat mallet to tenderize steaks, but I'm curious what other techniques or methods there may be to achieve the same or similar results.
18
votes
5answers
20k views

How safe is steak tartare?

How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
24
votes
4answers
5k views

Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?

So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the steak back into the pan, in one ...
7
votes
3answers
402 views

A steak story: dry crust

I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes ...
10
votes
6answers
69k views

How long can I leave an uncooked steak out?

This is similar to This Question, but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour ...
1
vote
2answers
1k views

Tasty red wine and garlic sauce for steak?

I'd like to make it from scratch, but haven't got a clue where to start. What herbs would go well with steak?
5
votes
3answers
7k views

What sauce / spices can make a tofu steak taste like a beef steak

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to ...
7
votes
4answers
2k views

What is the purpose of dry aging a steak?

I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the ...
5
votes
3answers
120 views

Pan reutilization techniques

How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan? What happens to me is that usually the first batch gets not brown enough, and the ...
8
votes
1answer
47k views

What kind of steak to use for fajitas?

Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
5
votes
1answer
668 views

How does the USDA grading system work?

I understand it has to do with the marbling of the meat. Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choice/select? Or is it done by the portion ...
25
votes
10answers
25k views

How do you cook a steak like those found in fine steakhouses?

I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When I cook it at home, I seem to just slice ...
13
votes
5answers
12k views

How should I store steaks in the freezer?

What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually?
16
votes
9answers
148k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
4
votes
4answers
3k views

Is wagyu beef suitable for amateur cooking

I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. I noticed that a local supplier sells wagyu beef and it's close to ...
3
votes
2answers
253 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks. Dry or wet aging.
13
votes
15answers
66k views

What oil to use when cooking steak, and what difference does it make?

When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
13
votes
2answers
710 views

Properties of a good steak?

I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've always been partial to a Ribeye (high ...
11
votes
1answer
967 views

What is the difference between various cuts of steak?

I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try ...
77
votes
25answers
15k views

How do you properly cook a steak?

I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), I almost ever get ...
27
votes
6answers
34k views

How long do you let a steak from the fridge come up to temperature, and when do you salt it?

Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...