Questions tagged [steak]
Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
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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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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 ...
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How safe is steak tartare?
How safe is steak tartare?
What can I do when preparing it make sure it is safe to eat?
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Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the steak back into the pan, in one ...
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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 ...
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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 ...
user73
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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 ...
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Is a steak OK to eat if it fell down, but I cooked it afterwards?
If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and ...
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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 ...
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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. ...
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Why did my attempt at pan-searing beef filets fail miserably?
Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance!
I decided to try to cook a nice dinner for my family recently. Part of that dinner ...
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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 ...
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What oil to use when cooking steak, and what difference does it make?
When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
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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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How do you prepare a steak to be rare and very rare (blue)?
I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared.
My questions are:
How do you prepare a steak to be rare?
How do you prepare a steak to be very rare (...
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Is there a difference between Kansas City strip and New York strip?
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...
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Is there any cut of beef that's close to Kobe beef?
I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
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How should I store raw steaks in the freezer?
What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually?
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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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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 ...
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Cooking steak on the grill
First and foremost, I am a member of a few other Stack Exchange sites, and I haven't been this excited about one for a while. I'm basically a nerd that's trying to get into cooking, and I couldn't be ...
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Is there any advantage to cooking steak on the bone?
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone.
All of their products are fantastic but I question what effect cooking it 'bone-in' has.
Is there ...
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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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How can I evenly grill a thin steak on a skillet?
When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem:
The steak bends, becoming slightly irregular-dome-shaped
Because of that, the parts of ...
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Why does steak change colour after seasoning?
When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them.
I add various seasonings - salt, pepper, garlic etc. it depends on ...
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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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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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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 ...
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What is the difference between various cuts of steak?
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try ...
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Why do you marinade steak with onions?
Most recipes call for onions when marinading steak, but...why?
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Color of fried beef steak: sometimes dark, sometimes light-colored. Why?
I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to ...
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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 ...
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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 ...
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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 ...
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I ate undercooked steak, what can happen to me?
What are the risks of eating undercooked steak?
I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was ...
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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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What kind of steak to use for fajitas?
Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
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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 ...
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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 ...
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What makes a moist steak (or roast)?
When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my meat from the same Hanaford and I ...
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How do I pick the best fillet mignon at the supermarket?
What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
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How to cut beef tenderloin into Filet Mignon
I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant.
...
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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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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 ...
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What does it mean to 'salt' a steak prior to frying?
I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
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Is wagyu beef suitable for amateur cooking
I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted.
I noticed that a local supplier sells wagyu beef and it's close to $...
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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 ...
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What is the purpose of dry aging a steak?
I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the ...
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Can I use extra virgin olive oil for cooking steak?
According to this: What oil or fat to use for different purposes?
For general pan cooking: olive oil (any kind), butter..
I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
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Pre-Cooking Steak in a bag, Any suggestions?
I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments.
We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before ...
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