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

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1answer
124 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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0answers
635 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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3answers
568 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 ...
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1answer
567 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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2answers
125 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 ...
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1answer
138 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 ...
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1answer
165 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 ...