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

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2
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1answer
744 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 ...
2
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5answers
312 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 ...
1
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2answers
57 views

Can you make Sous Vide Steak in a Pressure Cooker?

I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure cooker and then searing it to create a ...
1
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3answers
6k views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...
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4answers
359 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 ...
1
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1answer
748 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
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2answers
577 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
735 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 ...
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2answers
636 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?
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3answers
202 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 ...
1
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2answers
193 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
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2answers
8k 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
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3answers
181 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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3answers
733 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 ...
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3answers
4k 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
555 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
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1answer
736 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
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1answer
116 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 ...
1
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2answers
148 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 ...
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3answers
168 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.
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3answers
573 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 ...
1
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1answer
1k 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
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1answer
7k 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 ...
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1answer
70 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 ...
1
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1answer
161 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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1answer
96 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. ...
1
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2answers
985 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 ...
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1answer
121 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
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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
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 ...
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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....
1
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1answer
353 views

How to cook a 2-inch thick steak to medium?

I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come out medium to medium-well. How long do ...
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0answers
126 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 at ...
0
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1answer
57 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 ...
0
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2answers
501 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 ...
0
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1answer
54 views

Should I use oil to stop the steaks from sticking to the grill?

I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have to be ripped off. This both damages the ...
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2answers
855 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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2answers
855 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
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1answer
251 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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2answers
827 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?
0
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1answer
164 views

Are steaks I had in a cooler over the weekend ok to eat?

Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got warm, but they sat in a bag full of ice ...
0
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1answer
199 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
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3answers
2k 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
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1answer
284 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 ...
0
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2answers
3k 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 ...
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0answers
51 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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0answers
16 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 ...
0
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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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0answers
32 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 ...
0
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1answer
38 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.