Questions tagged [steak]

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

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0answers
128 views

Should you eat the fat around the steak? [closed]

What's better than a nice piece of steak? (Ok, opinions may vary...) I love to eat the fat that goes around it too - I think it's the best bit - but my wife thinks it's the worst. Note that I do pick ...
13
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3answers
135k views

Food safety concerns regarding cooked steak stored in the fridge

I'm thinking of cooking some steak and storing it for later use in a cold salad. If I cook it to medium rare and cut it into strips and store it in the firdge, will it be safe to eat later? I know any ...
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1answer
99 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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0answers
17 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 ...
31
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8answers
123k views

How long do you let a steak from the fridge come up to temperature, and when do you salt it?

Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
2
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2answers
103 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 ...
9
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8answers
41k views

Is it possible to steam steak?

Steaming seems like an ideal cooking method; I've seen it used for mostly vegetables, sometimes fish (salmon). Is it possible to steam a steak? Does it cook well? (I assume the target is medium ...
8
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3answers
659 views

A steak story: dry crust

I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes ...
5
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1answer
2k views

Steak qualities/beef grades in Canada?

In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade. What are the ...
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2answers
385 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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8answers
12k views

How to fix grass finished beef that tastes like fish?

I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground beef, and it was fine. But the second cut ...
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3answers
4k 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
183 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 ...
3
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1answer
201 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 ...
4
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1answer
92 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 ...
19
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5answers
28k 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 ...
10
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6answers
188k views

How long can I leave an uncooked steak out?

This is similar to This Question, but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour ...
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 ...
4
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4answers
291 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
159 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 ...
20
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8answers
58k views

Rinse the salt off a steak before cooking?

I've been trying to perfect my technique for cooking a steak indoors. It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. ...
1
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1answer
121 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 ...
3
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3answers
1k 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 ...
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 ...
2
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1answer
203 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 ...
2
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1answer
166 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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3answers
4k 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 ...
8
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13answers
30k 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 ...
0
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1answer
141 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 ...
25
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12answers
25k 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 ...
1
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3answers
308 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 ...
4
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2answers
27k views

Is it better to fry or grill a steak? [closed]

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 ...
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2answers
167 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 ...
3
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2answers
4k 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 ...
4
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2answers
3k 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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3answers
4k 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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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 ...
1
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1answer
228 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 ...
6
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2answers
18k 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 ...
38
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12answers
46k 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 ...
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, ...
0
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1answer
94 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?
118
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26answers
44k 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 ...
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2answers
356 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 ...
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 ...
4
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3answers
6k views

How do I cook a steak well-done without it drying out?

My wife and I typically eat our steaks on the rarer side of medium rare. However, since she is pregnant she's not supposed to eat steak cooked to a temperature under 160 degrees. Is there a way to ...
6
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2answers
40k views

My Shrink Wrapped Steaks are Brown when I thaw them!

My parents bought a slab of steaks from my cousin who personally shrink-wrapped them. But when they thawed them out they were brown! Are they still good to eat? What's going on? My dad didn't cook ...
5
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6answers
94k views

How to pan sear a thin steak?

I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it's cooked through (I want medium rare), ...
3
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1answer
4k 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....
25
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14answers
440k 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 ...