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

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3
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2answers
252 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks. Dry or wet aging.
3
votes
1answer
844 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 ...
3
votes
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 ...
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 ...
3
votes
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
votes
1answer
731 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
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 ...
3
votes
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 ...
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 ...
2
votes
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.
2
votes
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 ...
2
votes
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?
2
votes
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
votes
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
votes
1answer
71 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 ...
2
votes
1answer
163 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
votes
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 ...
2
votes
1answer
440 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 ...
1
vote
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 ...
1
vote
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 ...
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?
1
vote
2answers
416 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?
1
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2answers
67 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
vote
2answers
105 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 ...
1
vote
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 ...
1
vote
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 ...
1
vote
2answers
223 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 ...
1
vote
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) ...
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
3answers
223 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
votes
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?
0
votes
2answers
573 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 ...
0
votes
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 ...
0
votes
3answers
157 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 ...
0
votes
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 ...
0
votes
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 ...
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 ...
0
votes
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.
0
votes
0answers
344 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 ...
-1
votes
3answers
460 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 ...
-1
votes
1answer
430 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 ...
-1
votes
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 ...
-1
votes
1answer
116 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 ...
-2
votes
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 ...