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48 votes

Bacteria in steak from cutting with household scissors by mistake?

You will be fine. The food was cooked... Just clean the "house" scissors with soap and hot water and dry them so that there is no rust.
Max's user avatar
  • 20.5k
43 votes
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How is rare steak made safe to eat?

First, 145 °F (63 °C) and higher is the temperature for a well done steak. So, with the addition of carry-over cooking, your results don't surprise me. If you are shooting for rare, cook to an ...
moscafj's user avatar
  • 73.8k
35 votes
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Acceptable to cut steak before searing?

Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, ...
Luciano's user avatar
  • 4,804
34 votes
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Can you butter-baste steak without a gas stove?

The couple of seconds it takes to scoop up the butter won't have any significant effect on your pan's temperature, especially if you use something that retains heat well, like cast iron.
Rob Lewis's user avatar
  • 660
28 votes
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Why does steak change colour after seasoning?

Details on beef color changes can be found here. Briefly: When beef is first cut (or ground or whatever), it has a purplish hue, caused by deoxymyoglobin, a pigment that can only exist in the ...
Athanasius's user avatar
  • 32.1k
23 votes
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Is there any advantage to cooking steak on the bone?

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 ...
Jolenealaska's user avatar
  • 58.5k
22 votes
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Can you make Sous Vide Steak in a Pressure Cooker?

I'm afraid you have gotten something wrong. Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale. Pressure cooking allows you to increase the ...
Stephie's user avatar
  • 58.7k
22 votes
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How to fix grass finished beef that tastes like fish?

Grass-fed (and finished) beef fat tastes fishy because it effectively is similar to fish oils. In particular, grass-fed beef fat is dramatically higher in omega-3 fatty acids (alpha-linolenic acids) ...
Joe M's user avatar
  • 5,683
21 votes
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Finding cheap but quality steak for grill

There are a few things that you can do: Buy in bulk. There's typically a major discount for buying a 'family pack' (usually 5+ lbs) at once. I like shopping at Wegman's, because they sell steaks ...
Joe's user avatar
  • 80.1k
20 votes

Does the beef cut matter when making stroganoff?

Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. In ...
GdD's user avatar
  • 75.4k
18 votes
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What is the padding with red substance inside of steak packaging?

That "padding" is an absorbent pad made of paper and plastic; the "red substance" inside is the juices (often mistakenly believed to be "blood") that have seeped out of the meat; the purpose of the ...
Allison C's user avatar
  • 594
18 votes
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Cooking a nice pan seared steak for picky eaters

The method you describe should work, timing wise you have it about right, except it will need longer if you are aiming for well done. Salting and oiling before cooking works well, as does letting the ...
GdD's user avatar
  • 75.4k
18 votes

Bacteria in steak from cutting with household scissors by mistake?

The concern for non-food scissors is generally not bacteria, particularly as you cooked it immediately after cooking, assuming you cooked it thoroughly. The only real health concern would be what else ...
Joe M's user avatar
  • 5,683
17 votes
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To flip or not to flip...? (a steak)

There's a great deal of opinion on this subject, the majority of the testing I've seen favors the multiple flip method. My own tests agree, you get a better result from more flipping. Type of meat has ...
GdD's user avatar
  • 75.4k
16 votes

Finding cheap but quality steak for grill

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 ...
Jolenealaska's user avatar
  • 58.5k
14 votes
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Frying bison steaks

I've usually found Bison Burgers, and other things made from Bison to be "drier" than it's beef cousin. Try, instead, a high-heat quick sear - no more than 30-45 seconds on each side, and then finish ...
SnakeDoc's user avatar
  • 1,428
13 votes

Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

It's quite likely that the steaks that ended up darker were dry when you started cooking them. If you don't dry off the surface of your steak, the heat is used to evaporate the moisture on the ...
Joe's user avatar
  • 80.1k
11 votes

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

sous vide is an excellent technique to use, for your situation. You can cook any number of foods to your desired doneness while also pasteurizing the product. So, you can have your cake and eat it ...
moscafj's user avatar
  • 73.8k
10 votes
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What to do to get tender, edible steak instead of it being rubbery?

Starting with a "random piece of meat" may be part of the problem. Some cuts are more suitable for this than others. If the meat seems "raw", then something is very wrong here. An hour at pressure-...
Joshua Engel's user avatar
  • 4,436
10 votes

Frying Steak - disappointing gray crust, not pink inside

It sounds to me like you've made a good start and almost got there. You picked a heavy pan and got it hot, and you had in mind the outcome you want. You also recognized that you needed to get your ...
GdD's user avatar
  • 75.4k
8 votes

Does the beef cut matter when making stroganoff?

Hard to know how this translates to the pressure cooker context, but I've made stroganoff many times over the years in a skillet using a variety of cuts of beef, and I've never noticed that much of a ...
rsandler's user avatar
  • 231
8 votes

How to prevent oil splattering when placing steak in pan?

Three recommendations: If you pat the meat with a paper towel, it will absorb some of the moisture without removing salt or other seasoning. You need very little oil (if any) in the pan to fry a ...
dbmag9's user avatar
  • 11.9k
8 votes

How is rare steak made safe to eat?

One answer I didn't see above: (Edit: Well, it was there. Guess I missed it. Leaving this to cover details that were omitted) Cooking for safety is a function of temperature and TIME. For example, the ...
Ziwcam's user avatar
  • 181
8 votes
Accepted

What doneness is this steak?

It's impossible to address your concern of whether or not your steak is "too rare." Steak is safely eaten in a range of raw to well done. Safety depends on product quality and safe ...
moscafj's user avatar
  • 73.8k
7 votes

How to cook 1.5+ inch veal steak to medium?

Go buy a thermometer. There is no possible way to be guaranteed to hit the perfect point where it is medium well done but not overdone without knowing the internal temperature. How quickly it cooks ...
user141592's user avatar
  • 10.6k
7 votes

How does the USDA grading system work?

A thorough introduction to the specific methods behind grading is found here. USDA beef grading has two primary components: a "quality" grade and a "yield" grade. Both are done for a whole carcass, ...
Athanasius's user avatar
  • 32.1k
7 votes
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Why does this work? (defrosting steak)

Have you ever noticed that if you walk outside on a cold day and touch a metal object, the metal feels colder then the air? The reason is, solids and liquids transfer heat better than gasses do. If ...
Kevin Nowaczyk's user avatar
7 votes
Accepted

How to make a pepper crusted steak

Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg ...
moscafj's user avatar
  • 73.8k
7 votes

How long is too long for sous vide steak

When cooking low temperature, over time the texture of the protein that you are cooking changes. For a tough cut, like a shank, or short rib, this is desirable, and where you would see cooking times ...
moscafj's user avatar
  • 73.8k
7 votes

Acceptable to cut steak before searing?

TL;DR: Yes, it's fine to cut meats before cooking. Another option to pan cooking You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before ...
LabGecko's user avatar
  • 271

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