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

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3answers
61 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 ...
2
votes
1answer
847 views

Is cooking a raw steak in the microwave safe?

I only have a microwave in my room and I'm moving away in a month, so I don't want to buy an oven or any kitchen appliances, but I still want a steak, is it safe to cook it in the microwave?
6
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4answers
34k 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 ...
1
vote
2answers
87 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 ...
3
votes
1answer
98 views

Can seasoning be eaten without being cooked?

I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...
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2answers
557 views

Should a rare steak bleed?

I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
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3answers
176 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
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17answers
88k 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?
3
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2answers
1k views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
3
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1answer
133 views

Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the ...
3
votes
1answer
48 views

when do I tenderize my steak?

I have a roller meat tenderizer and I was wondering do I roll over the meat before I marinate it or after? Or does it even make a difference of when I do it?
0
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1answer
146 views

Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
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2answers
113 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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3answers
3k 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 ...
5
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11answers
10k 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 ...
8
votes
1answer
358 views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
4
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2answers
2k 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. ...
15
votes
4answers
3k views

Is there any cut of beef that's close to Kobe beef?

I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
12
votes
3answers
868 views

How can I evenly grill a thin steak on a skillet?

When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome-shaped Because of that, the parts of ...
27
votes
11answers
29k 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 ...
10
votes
11answers
42k 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 ...
1
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1answer
78 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 ...
4
votes
2answers
225 views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
13
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2answers
846 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 ...
3
votes
5answers
538 views

Buying first cast iron pan size/depth/shape

I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: size: 25.4cm depth: 4.45cm size: ...
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3answers
192 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 ...
2
votes
3answers
15k 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 ...
3
votes
2answers
176 views

Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
5
votes
3answers
271 views

Steel Pan non-stick improvement by polishing

I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other items. I cooked my first steaks over the ...
2
votes
2answers
101 views

Help! I sliced my flank steak along the grain, is there a way to still have tender meat?

I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was ...
1
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1answer
138 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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5answers
6k 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!
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8answers
8k views

Is a steak OK to eat if it fell down, but I cooked it afterwards?

If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and ...
85
votes
25answers
20k 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), it always turns ...
2
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1answer
309 views

Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
17
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9answers
4k views

Why did my attempt at pan-searing beef filets fail miserably?

Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my family recently. Part of that dinner ...
4
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2answers
6k views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
22
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10answers
11k 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 ...
0
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1answer
104 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 ...
16
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9answers
179k 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 ...
1
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3answers
2k 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 ...
3
votes
2answers
2k views

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's ...
1
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2answers
135 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 ...
5
votes
1answer
877 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 ...
6
votes
8answers
6k 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.
1
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2answers
2k 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 ...
3
votes
1answer
111 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 ...
0
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1answer
131 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
834 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 ...
4
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2answers
2k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?