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

a medium-rare filet would be just as long as it takes for the whole steak to reach 130F (half an hour or 45 minutes, depending on the thickness of the steak). Of course you can cook it longer, that's … that makes a steak almost as tender as filet, yet more flavorful. That is my very first chuck steak cooked at 131F for two days, then seared. I used a NASA hot cast-iron pan for the searing, so 1°F …
answered Jul 12 '15 by Jolenealaska
Since you mention Whole Foods, I'm assuming you're in the US. That being the case, you are likely within reasonable driving distance of a Costco or Sam's Club (big warehouse stores that require member …
answered Nov 29 '18 by Jolenealaska
Solid meat (such as a roast or steak) can be quite rare on the inside and still be considered safe by conservative government or academic standards. Solid meat is different from ground meat because … bacteria (Salmonella and E. coli are of particular concern) get mixed into the meat from the surface when the meat is ground. When you sear a steak, you effectively clean the surface where the …
answered Sep 27 '16 by Jolenealaska
There is no need to cook it, it's fine to eat straight out of the grinder. It's just green, black and pink peppercorns with dried garlic, salt and dried onion (ingredient list from Amazon).
answered Mar 1 '15 by Jolenealaska
shears or a sharp knife and make tiny cuts (it shouldn't take more than 1/4 inch) every inch or so around the perimeter of the steak, just into the meat itself. That should solve the problem. …
answered Sep 28 '14 by Jolenealaska
No. Steak needs be seared at a high, high temperature. Not only would extra virgin olive oil lose everything that makes it special at such a high temperature (so not worth the expense anyway), it … would also burn. The smoke point of EVOO is 350F, 180C (give or take). That's simply way too low for searing steak. There is no such thing as a cooking oil that's hot enough to heat to what I would …
answered Jul 15 '14 by Jolenealaska
Well, many steak experts have held for years that bone-in steak just tastes better, something about that marrow being good. J. Kenji Lopez-Alt from Serious Eats tested that theory. He found that … the steak bones were too impenetrable for the marrow to actually flavor grilling steak, but that the bones provided beneficial insulation: To test this, I cooked four identical roasts. The first …
answered Feb 15 '17 by Jolenealaska