Questions tagged [steak]

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

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0 answers
64 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
22 votes
9 answers
81k 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. ...
2 votes
2 answers
281 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?
1 vote
1 answer
14k 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)...
4 votes
4 answers
8k 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 ...
0 votes
3 answers
151 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 ...
11 votes
7 answers
42k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
14 votes
3 answers
2k views

Properties of a good steak?

I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've always been partial to a Ribeye (high ...
1 vote
1 answer
89 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
8 votes
2 answers
888 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....
0 votes
1 answer
1k views

Grilling beef steak on a contact grill

Should I use both sides of a contact grill when doing a beef steak or is it better to use just one side and flip the meat after some time? The grill I own is Catler gr4011
4 votes
4 answers
1k views

How do I make good chimichurri?

I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special. I toss the whole thing ...
7 votes
3 answers
70k 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 ...
0 votes
1 answer
64 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-...
0 votes
1 answer
472 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 ...
2 votes
1 answer
329 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, ...
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 ...
3 votes
2 answers
273 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 ...
0 votes
1 answer
226 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
211 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 ...
1 vote
2 answers
329 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?
2 votes
1 answer
149 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 ...
1 vote
1 answer
187 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 ...
2 votes
1 answer
615 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 ...
32 votes
4 answers
8k 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 ...
0 votes
1 answer
9k views

How to Tell if Beef Steak Has Been Dry-Aged

I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me spoiled meat? From some photos dry-aged ...
1 vote
2 answers
254 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 ...
12 votes
8 answers
29k 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 ...
4 votes
1 answer
650 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 ...
10 votes
8 answers
21k views

How do I deal with silverskin in a steak without trimming away all the fat?

Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only salt and pepper and cooked for 3 minutes ...
5 votes
2 answers
771 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 ...
7 votes
6 answers
14k views

Frying Steak - disappointing gray crust, not pink inside

Ok so I'm a teenager and I'm starting to get interested in this cooking thing, and in particular, steak. So anyway, this past week I decided to try my luck at preparing a steak. My family's grill is ...
0 votes
0 answers
325 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 ...
1 vote
1 answer
65 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. ...
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....
0 votes
1 answer
291 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 ...
8 votes
3 answers
15k 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 ...
0 votes
2 answers
65 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
3 answers
13k views

how to season a frozen steak

I have some frozen steaks I want to cook rather quickly. I want to follow this method: this question but I am not sure how to season it. How do I apply seasoning to a steak without defrosting it?
9 votes
2 answers
1k 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 ...
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 ...
9 votes
8 answers
48k 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 ...
26 votes
12 answers
33k 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 ...
4 votes
3 answers
579 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 ...
29 votes
7 answers
488k 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 ...
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 ...
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 ...
2 votes
1 answer
739 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 ...
14 votes
3 answers
155k 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 ...
31 votes
8 answers
177k 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 ...

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