Hot answers tagged

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.
user avatar
  • 19.4k
43 votes
Accepted

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 ...
user avatar
  • 64.6k
39 votes
Accepted

Why did my attempt at pan-searing beef filets fail miserably?

Butter is a very bad choice for frying at high heat, as it burns extremely easily. Cast iron is the ideal pan material though, so you are halfway there. Take a flavourless oil like sunflower and ...
user avatar
35 votes

Cooking steak in frying pan, problem with oil splatter

You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement. But the moment water reaches the oil, which in a hot pan is ...
user avatar
  • 53.9k
35 votes
Accepted

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, ...
user avatar
  • 4,609
34 votes
Accepted

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.
user avatar
  • 660
28 votes
Accepted

Is a steak OK to eat if it fell down, but I cooked it afterwards?

Sure it's safe. You are about to char the outside at very high temperatures, nothing's going to survive that, so cleaning it is more about flavor than safety. I wouldn't just wipe it though, clean it ...
user avatar
  • 67.1k
28 votes
Accepted

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 ...
user avatar
  • 31.5k
24 votes
Accepted

How can I evenly grill a thin steak on a skillet?

Thin cut meat will curl if there is an outside perimeter of gristle or silverskin (which there usually is). Those things shrink faster than the meat, causing the curling. Take a pair of kitchen shears ...
user avatar
  • 58k
23 votes
Accepted

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 ...
user avatar
  • 58k
22 votes
Accepted

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 ...
user avatar
  • 53.9k
22 votes
Accepted

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) ...
user avatar
  • 5,448
22 votes
Accepted

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 ...
user avatar
  • 75.5k
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 ...
user avatar
  • 67.1k
18 votes
Accepted

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 ...
user avatar
  • 595
18 votes
Accepted

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 ...
user avatar
  • 67.1k
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 ...
user avatar
  • 5,448
17 votes

Why did my attempt at pan-searing beef filets fail miserably?

"3-4 minutes of searing on each side" sounds very high to me, and likely to result in a burned steak, especially if you don't flip it frequently during the process. It's important to realize that ...
user avatar
17 votes
Accepted

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 ...
user avatar
  • 67.1k
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 ...
user avatar
  • 58k
15 votes

Why do you marinade steak with onions?

Onions contain proteolytic enzymes, just like honey and certian fruits, which makes them ideal to help tenderize meat. They are a very common type of vegetable that's low in calories, and have a place ...
user avatar
  • 151
14 votes

Is a steak OK to eat if it fell down, but I cooked it afterwards?

This depends completely on the context. Are you at a grill in let's say.. Outback Steakhouse? If so, please throw it away. Are you at a social event or home cooking for yourself/others? clean it off ...
user avatar
  • 141
14 votes
Accepted

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 ...
user avatar
  • 1,409
13 votes

Cooking steak in frying pan, problem with oil splatter

In Scandinavia we have this thing: The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in. I have no idea what it is called in english :-)
user avatar
  • 131
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 ...
user avatar
  • 75.5k
12 votes
Accepted

How to Sous Vide Filet Mignon to Medium Rare

130F (approx. 54C) works great. That brings it to the very bottom of the "medium-rare scale", allowing you to sear before presentation without overcooking. Although, I have to tell you, filet mignon ...
user avatar
  • 58k
11 votes
Accepted

How do I pick the best fillet mignon at the supermarket?

Marbling From my experience working in butcher shops, you want to first look for good marbling (unless you are on a low fat diet). To illustrate: I prefer personally anywhere between No. 5 and No. 8. ...
user avatar
  • 1,767
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 ...
user avatar
  • 64.6k
10 votes

Can I use extra virgin olive oil for cooking steak?

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 ...
user avatar
  • 58k
10 votes

Is there any cut of beef that's close to Kobe beef?

The problem with you stating Kobe beef is its not a cut of meat. Kobe beef comes from certain cattle raised in Japan. In Canada your best bet will be to find the best quality beef you can. Depending ...
user avatar
  • 4,293

Only top scored, non community-wiki answers of a minimum length are eligible