Questions tagged [steak]
Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
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Is there a solution to searing a steak indoors with a very sensitive smoke alarm?
I recently moved into a new place that has a hard-wired smoke detector into a central system. The smoke detector is incredibly sensitive, and my usual techniques for searing or reverse-searing a ...
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Can you finish a quality steak in the microwave
If you look at recommendations on how to prepare a quality steak there are usually three steps to it.
Sear on both sides with very high heat until the outside is done to your liking
Put into the oven ...
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Cooking steak......safe or not?
Is this safe.....or not safe?
I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
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Do I need to render the fat from the edge of a steak if I'm cooking it in a George Foreman type grill?
I'm familiar with rendering the edge fat of a piece of meat, but I don't know if that's necessary if I'm cooking it in a George Foreman type grill, with plates either side.
Obviously it depends on the ...
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Steak still tough despite using methods to tenderize it
First method: dry marinating the meat with sea salt for an hour.
Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes.
The cut looks like the one on ...
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Can a poor cast iron seasoning affect the sear?
I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a ...
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Why do my sautee'd onions remove grill marks from my steak?
When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and ...
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Sous vide timings for different cuts of steak?
There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This ...
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Why is one steak soft and 1 rock hard
I bought 2 fillet steaks from supermarket and stored them in the fridge. Anyone know why one is soft and the other rock hard right after I remove from packaging and are they both ok to eat? They were ...
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Will this steak make us sick? [duplicate]
I bought my husband a huge bistecca steak for Fathers Day (think giant t-bone) so it was sitting on the bottom rack of the fridge. Tonight for dinner we ate a chicken stew that was still very hot when ...
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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://i.sstatic.net/BXPD2.jpg
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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?
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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 ...
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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
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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-...
