Questions tagged [steak]
Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
254
questions
1
vote
1
answer
150
views
Steak still tough despite using methods to tenderize it
First method: dry marinating the meat with sea salt for an hour.
Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes.
The cut looks like the one on ...
- 235
1
vote
2
answers
157
views
Can a poor cast iron seasoning affect the sear?
I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a ...
5
votes
0
answers
226
views
Why do my sautee'd onions remove grill marks from my steak?
When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and ...
- 323
0
votes
0
answers
58
views
Medium-rare steak safety? Temperature and "standing"? [duplicate]
So we're cooking fried medium rare steak, which turns out very nice and juicy and tasty. But I want to be sure about the safety.
The steak thermometer reaches 65 Celsius, which would be 149 Fahrenheit....
- 101
1
vote
1
answer
131
views
Sous vide timings for different cuts of steak?
There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This ...
- 4,237
0
votes
0
answers
189
views
Why is one steak soft and 1 rock hard
I bought 2 fillet steaks from supermarket and stored them in the fridge. Anyone know why one is soft and the other rock hard right after I remove from packaging and are they both ok to eat? They were ...
- 1
0
votes
1
answer
169
views
Will this steak make us sick? [duplicate]
I bought my husband a huge bistecca steak for Fathers Day (think giant t-bone) so it was sitting on the bottom rack of the fridge. Tonight for dinner we ate a chicken stew that was still very hot when ...
0
votes
1
answer
308
views
Is it ok to have blood in crease of vacuum seal? For steak and freezer
For vacuum sealing steaks for the freezer, is it ok to have blood/liquid in the crease?
https://imgur.com/a/OTsYdsl
- 103
2
votes
2
answers
312
views
Is this grass-fed beef?
Question 1: If I buy Australian beef, can I be almost certain that it's grass-fed?
Question 2: Does the beef below look grass-fed?
- 235
0
votes
3
answers
251
views
Should an oven be left to cool if cooking at a lower temperature?
For example, if I cook some veggies in the oven at 450F and then need to cook steaks at 250F, is there any point in letting the oven cool to 250F?
My expectation is that the amount of heat in the oven ...
- 139
2
votes
2
answers
144
views
Is it a good idea to dry age lean beef steak?
Is it a good idea to dry age lean beef steak.
I mean extremely lean
- 41
0
votes
1
answer
70
views
Seasoning steak with broiler salt
I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill.
A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-...
2
votes
1
answer
649
views
I started cooking my steak before adding seasoning, how can I save my meal?
I was having a busy day yesterday and wanted to cook a small sirloin steak. I preheated and oiled the skillet, patted dry my steak, got distracted by my dog, and put the steak in the skillet, ...
- 377
12
votes
2
answers
2k
views
To flip or not to flip...? (a steak)
Some chefs say the steak cooks more evenly by flipping it often. Others say this makes the juices run out. With so many different styles and recipes out there, one must wonder: who is right?
What are ...
- 503
3
votes
2
answers
293
views
Why does packaging indicate that a ribeye cut needs to reach 165 F?
Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F.
Could ...
- 503
0
votes
1
answer
239
views
What got salisbury steak its name?
I love salisbury steak, ever since I first tried it in Wendy's, but now I want to know exactly why it is named the salisbury steak.
What's the reason it's called a salisbury steak?
0
votes
1
answer
216
views
What doneness is this steak?
I just cooked a thin rib eye steak. I took its temperature 40 sec after removing it from the pan (all cooked outside) and it registered 135 degrees F. However, due to it being quite thin, it was hard ...
- 503
1
vote
2
answers
685
views
Shoulder Steak vs London Broil
I bought a piece of shoulder steak. Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes?
- 127
2
votes
1
answer
419
views
Can Lamb Shoulder Chops be treated the same way as a steak?
I am confused about cooking method (dry vs wet heat) and timing of lamb shoulder chops.
According to foodnetwork, lamb shoulder is a tough cut, that is suited for slow cooking like braising, but also ...
- 21
1
vote
1
answer
204
views
How to get good color steak without sous-vide
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers".
For the last couple of months, I've been making bone-in ribeyes by ...
- 13
2
votes
1
answer
1k
views
Should I marinate or dry-brine a steak first?
I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks.
I'm also a big fan ...
- 133
1
vote
2
answers
297
views
Does steak from a supermarket cook quicker than steak from a butchers?
I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself.
One thing I have noticed is the ...
- 121
5
votes
2
answers
969
views
How much salt should I use for dry brining a steak?
I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fridge for 24 hours or so, on a cooling ...
- 563
8
votes
2
answers
1k
views
Artificially marbled beef
I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen.
I found it was 'Meltique' http://www....
- 1,103
32
votes
4
answers
9k
views
How is rare steak made safe to eat?
The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching ...
- 461
0
votes
0
answers
400
views
Why is sous vide steak brown on the outside?
When sous viding a steak, lets say at 130F for 90 minutes, the steak will be completely red on the inside. However, the steak will look a pale gray on the very outermost portion. The point of sous ...
- 351
1
vote
1
answer
69
views
Why is good heat transfer required for making fond?
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises.
...
- 240
17
votes
3
answers
8k
views
Bacteria in steak from cutting with household scissors by mistake?
I cut a steak up into small strips with a pair of scissors.
Fried it in a pan with olive oil and onions.
Tasted great.
Until my wife told me I didn’t use the food scissors. I used the “house” scissors....
- 287
0
votes
1
answer
336
views
Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?
I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas ...
- 694
0
votes
2
answers
98
views
What are some easy methods to cook a top blade steak without stock or wine?
I would like to ask about cooking a top blade steak. I am currently out of stock and wine, and am curious about slow cooking it in an oven, although not really familiar with slow cooking. Any input ...
1
vote
1
answer
19k
views
What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description
So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a)...
- 11
9
votes
2
answers
2k
views
When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?
When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...
- 633
3
votes
3
answers
1k
views
How to prevent oil splattering when placing steak in pan?
Lately I've been trying to cook steak.
I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand.
I ...
- 31
4
votes
3
answers
587
views
Is there an optimum (or minimum!) thickness for a steak when cooking on a BBQ?
I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into multiple steaks to be cooked on a BBQ. The ...
- 1,436
4
votes
3
answers
4k
views
Can you butter-baste steak without a gas stove?
I'd love to try butter-basting a steak but the method involves tipping the skillet to one side so that you can scoop up the melted butter and pour it onto the steak. I have an electric stove and if I ...
- 143
0
votes
2
answers
4k
views
What is this white powder on my grill?
I have a ceramic grill that I have only ever cooked organic chicken breast and organic steak on. I have occasionally added spice but not for months as it makes too much mess. After cooking, I ...
- 103
2
votes
1
answer
1k
views
Are they the two main reasons why I never got a good steak crust?
I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a steak with mostly gray look but has my ...
0
votes
1
answer
509
views
Is it ok to cold smoke steak before freezing?
About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly ...
- 339
2
votes
2
answers
489
views
My mechanical meat thermometer is taking an average of the meat and air temperature
I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a while, taking the meat out and ...
- 121
8
votes
3
answers
17k
views
Acceptable to cut steak before searing?
I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although ...
- 649
5
votes
1
answer
716
views
Why bring steaks to room temp before grilling
It is standard advice to bring steaks to room temp before grilling. (Actually meat generally, and I absolutely agree w.r.t. roasts etc, but I am talking aout steaks on the grill here).
I like a ...
- 439
4
votes
1
answer
907
views
Ok to sear beef short ribs from frozen?
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great.
But I also have short ribs which I intend to ...
- 166
12
votes
3
answers
3k
views
Cooking a nice pan seared steak for picky eaters
So here's the situation:
I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it's still partly raw and no one will eat ...
- 131
4
votes
4
answers
4k
views
What's the secret to pan-searing a steak with regard to oil's smoking point?
Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. ...
- 141
4
votes
2
answers
1k
views
Do I need to worry about marinade dripping in a gas grill?
I bought a marinated flank steak that I’ll be grilling on a gas grill. When I purchased it, the butcher suggested I use aluminum foil while grilling it to avoid the marinade potentially causing huge ...
- 143
1
vote
1
answer
531
views
Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?
I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
- 1,459
6
votes
1
answer
2k
views
What is the padding with red substance inside of steak packaging?
When I buy steaks, sometimes they include a padding in the packaging, on which the steak sits, which contains a red substance:
What is it? What is its purpose, and can I assume, that it is not ...
- 1,459
3
votes
3
answers
9k
views
How long to sous vide a tough cut of steak?
With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).
I have done some sous vide cooks recently, and they always ended up ...
- 1,459
2
votes
1
answer
343
views
How to reverse sear a steak?
Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:
Steak lets out quite a lot of juice when slicing it, ...
- 155
3
votes
1
answer
2k
views
How to achieve a good steak crust with a blowtorch?
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it ...
- 1,459