Questions tagged [steak]

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

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Do I need to render the fat from the edge of a steak if I'm cooking it in a George Foreman type grill?

I'm familiar with rendering the edge fat of a piece of meat, but I don't know if that's necessary if I'm cooking it in a George Foreman type grill, with plates either side. Obviously it depends on the ...
AncientSwordRage's user avatar
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Steak & Cheese sandwich safety [duplicate]

I left a cheese & steak sandwich on the kitchen counter for 6 hours. It was fully cooked at a pizzeria and delivered at 5:40pm. The temperature in the house was 70 degrees. I discovered I left it ...
Susan's user avatar
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1 answer
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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 ...
alexchenco's user avatar
1 vote
2 answers
291 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 ...
Roberto Singer's user avatar
5 votes
1 answer
284 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 ...
gator's user avatar
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1 vote
1 answer
290 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 ...
Greybeard's user avatar
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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 ...
John's user avatar
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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 ...
Worried steak's user avatar
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1 answer
495 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://i.stack.imgur.com/BXPD2.jpg
dman's user avatar
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2 votes
2 answers
365 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?
alexchenco's user avatar
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3 answers
698 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 ...
mowwwalker's user avatar
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2 answers
191 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
user97054's user avatar
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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-...
fdkgfosfskjdlsjdlkfsf's user avatar
2 votes
1 answer
1k 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, ...
PausePause's user avatar
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 ...
user256872's user avatar
3 votes
2 answers
314 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 ...
user256872's user avatar
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1 answer
253 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?
Derrick Williams's user avatar
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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 ...
user256872's user avatar
1 vote
2 answers
1k 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?
Burt's user avatar
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1 answer
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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 ...
ZhengTay's user avatar
1 vote
1 answer
219 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 ...
Rami Raghfan's user avatar
2 votes
1 answer
2k 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 ...
robbieperry22's user avatar
1 vote
2 answers
355 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 ...
user123's user avatar
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5 votes
2 answers
1k 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 ...
Ink blot's user avatar
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8 votes
2 answers
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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....
thelawnet's user avatar
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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 ...
BatWannaBe's user avatar
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0 answers
505 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 ...
Alex's user avatar
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1 vote
1 answer
73 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. ...
RTbecard's user avatar
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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....
Jeff George's user avatar
0 votes
1 answer
393 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 ...
Arlo's user avatar
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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 ...
Edward Rusli's user avatar
1 vote
1 answer
25k 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)...
Tommy B's user avatar
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9 votes
2 answers
3k 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 ...
mhendek's user avatar
  • 633
3 votes
3 answers
2k 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 ...
Emanuel's user avatar
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4 votes
3 answers
600 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 ...
Rob's user avatar
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4 votes
3 answers
5k 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 ...
Ben Torell's user avatar
0 votes
2 answers
5k 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 ...
Wad's user avatar
  • 103
2 votes
1 answer
2k 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 ...
Steak Destroyer's user avatar
0 votes
1 answer
558 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 ...
user9447's user avatar
  • 349
2 votes
2 answers
567 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 ...
Shuheng Zheng's user avatar
8 votes
3 answers
19k 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 ...
cfire19045's user avatar
5 votes
1 answer
820 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 ...
RFlack's user avatar
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4 votes
1 answer
1k 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 ...
seg's user avatar
  • 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 ...
M. S. Frave's user avatar
4 votes
4 answers
5k 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. ...
Straightfw's user avatar
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 ...
Craig's user avatar
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1 vote
1 answer
597 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 ...
user1721135's user avatar
  • 1,469
6 votes
1 answer
3k 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 ...
user1721135's user avatar
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3 votes
3 answers
10k 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 ...
user1721135's user avatar
  • 1,469
2 votes
1 answer
357 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, ...
Dandan's user avatar
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