Questions tagged [steak]

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

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1answer
41 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. ...
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3answers
7k 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....
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0answers
46 views

Is there a relation between the size of muscle grains of beef and to what extent it should be cooked?

Recently I've heard two rather contrasting cooking advice in which one says larger muscle fibers call for longer cooking and the other one says larger muscle fibers call for quick cooking at high heat ...
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1answer
73 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 ...
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2answers
59 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 ...
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1answer
484 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)...
9
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2answers
284 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 ...
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3answers
722 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 ...
4
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3answers
233 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 ...
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3answers
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 ...
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2answers
736 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 ...
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1answer
257 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 ...
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0answers
20 views

How to properly cook steaks on cast iron skillet? [duplicate]

I like to eat really lean cuts of steak: top round and top sirloin usually. I have a ribbed cast iron skillet on a gas stove. What's the best way to cook these steaks rare? -I'd like to avoid ...
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1answer
205 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 ...
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2answers
132 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 ...
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3answers
8k 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 ...
5
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1answer
318 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 ...
4
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1answer
174 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 ...
12
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3answers
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 ...
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4answers
1k 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. ...
4
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2answers
475 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 ...
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1answer
220 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 ...
6
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1answer
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 ...
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3answers
3k 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 ...
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1answer
234 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, ...
2
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1answer
806 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 ...
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1answer
188 views

Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
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3answers
835 views

How much smoke is normal for pan cooking steak?

I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using an induction cooktop and a stainless ...
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2answers
352 views

Advice on how to not over cook my steak

Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let them get to room temp, and heated my clean ...
4
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2answers
6k views

How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or ...
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0answers
168 views

What affected this steak?

When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we can do this. Last time I did this, the ...
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3answers
9k views

Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined ...
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1answer
361 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
12
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8answers
4k views

Finding cheap but quality steak for grill

We recently moved to a nice apartment building with great rooftop grills. I have started to learn about grilling, and it was a mistake, as now I really like prime ribeye steak off the grill (I think, ...
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1answer
96 views

Should steak be broiled crosswise or lengthwise?

When broiling steak in an oven, is there any difference between positioning the steak lengthwise or crosswise relative to the flame?
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1answer
251 views

Cooking “steak tips” on the grill - how to avoid making them tough?

Recently we bought some "steak tips" from a local farm, and cooked them on our grill and were very unhappy about the result - they were very tough, although the flavor was ok. I wanted to see if ...
10
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4answers
3k views

Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
3
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1answer
8k views

Uses for meat that has been in the freezer for 2 years?

I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good texture if I cook it and eat it normally....
3
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2answers
426 views

How to make a pepper crusted steak

I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by merely rubbing in the peppercorns, the ...
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2answers
599 views

UMAi Dry Aged Bags - Effectiveness

I want to dry age some beef at home - which I know is not ideal. I've heard that the UMAi bags are a good way to dry age at home. However, I keep seeing mixed reviews with no clear conclusion. So, ...
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1answer
326 views

Cooking different meats on George Foreman grill

If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I've been doing the latter since I bought ...
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1answer
812 views

When is black burned?

Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, because I'm afraid I will burn the food. I ...
2
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0answers
33 views

Food safety concern - storing medium rare steak overnight [duplicate]

I hope this is an ok first question to ask. So, yesterday my partner and I had steaks at a pub, and he saved half of his medium rare one. We came home and put it in the fridge, but he decided to leave ...
3
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1answer
143 views

Trouble Measuring the Temperature of Meat

My wife recently bought me a thermapen and I have used it a number of times to achieve perfectly roasted chicken and turkey, but I have trouble whenever I pan sear meat. For example, tonight I tried ...
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2answers
4k views

Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/...
10
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2answers
758 views

Frying bison steaks

I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the way. When I do this for bison steaks it ...
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1answer
7k views

Difference between New York strip and a first cut strip

What is the difference between a New York strip and a first cut strip steak?
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3answers
324 views

Why do we slice some meats thinly and not others?

Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?
2
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1answer
2k views

Why does this work? (defrosting steak)

I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot water on top of that. To my surprise, it ...
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1answer
192 views

Baking Sirloin in Oven on Pizza?

Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go. This week, the ...

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