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

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2answers
55 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 ...
7
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5answers
10k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
0
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1answer
52 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 ...
1
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1answer
160 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 ...
3
votes
1answer
54 views

Kosher veal steak more salty than kosher beef steak - is it expected and why?

When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (aside from whatever saltiness remains ...
0
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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 ...
1
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3answers
200 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 ...
3
votes
7answers
41k 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 ...
1
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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 ...
0
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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 ...
14
votes
15answers
75k 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 ...
19
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10answers
7k 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 ...
1
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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 ...
4
votes
2answers
2k 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 ...
1
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4answers
357 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 ...
2
votes
5answers
308 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
votes
1answer
207 views

Hole inside my one inch steak

Last night at dinner I ordered a 6 once steak, cooked medium. They brought it back to me, red/raw on the inside. The took it away, brought me another steak, I cut into it like the mid center section ...
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 ...
15
votes
13answers
137k 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?
33
votes
12answers
37k 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 ...
0
votes
1answer
248 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
6
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2answers
890 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 ...
2
votes
6answers
2k 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 ...
3
votes
2answers
147 views

Will storing salted steak overnight ruin the meat?

I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?
1
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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. ...
4
votes
3answers
7k views

How to Sous Vide Filet Mignon to Medium Rare

I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide" "medium rare" "filet mignon"' shows ...
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 ...
2
votes
1answer
88 views

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown ...
2
votes
2answers
4k 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
3answers
167 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.
22
votes
11answers
17k 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
3answers
410 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
2
votes
1answer
114 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
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 ...
98
votes
26answers
29k 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 ...
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 ...
15
votes
3answers
14k 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 (...
0
votes
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 ...
6
votes
12answers
17k 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 ...
4
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2answers
291 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
2
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1answer
100 views

Can I get a good crust on a thin steak?

I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but this is pretty hard to get at the ...
1
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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 ...
0
votes
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 ...
1
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3answers
178 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 ...
14
votes
4answers
4k views

Cooking steak in frying pan, problem with oil splatter

I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop ...
0
votes
1answer
163 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
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.
4
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6answers
5k views

How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? ...
0
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2answers
497 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 ...
2
votes
2answers
139 views

Sprinkled versus Rubbing Steak “Rub”

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them ...