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Cooking Stack Exchange

Questions tagged [steak]

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

For steaks made out of something besides beef, use the meat tag or one for the specific type of meat, e.g. pork or mutton.

256 questions
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Food safety concern - storing medium rare steak overnight

I hope this is an ok first question to ask. So, yesterday my partner and I had steaks at a pub, and he saved half of his medium rare one. We came home and put it in the fridge, but he decided to leave it overnight and cook it into pilaf this…
Sophie J
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Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/chicken/fish before cooking on a stove? (I saw another…
Trevor Boyd Smith
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Why does this work? (defrosting steak)

I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot water on top of that. To my surprise, it worked (took about 10-15 minutes though). It does…
amflare
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What makes meat overly juicey?

Yesterday I cooked a steak and today I cooked another (from the same cute). Today it turned out much better and on reflection it was because it was LESS juicy. Now, I find this surprising as I always thought juicy is something desirable for meat.…
northerner
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How do you know that the cast iron seasoning does not leach into your food?

It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the pan that makes it into the food: Geerligs, Brabin, and Omari, Food prepared in iron…
Calaf
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Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown sediment, similar to this picture. What's that? As for…
Xiphias
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Can I get a good crust on a thin steak?

I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but this is pretty hard to get at the supermarket for me. They're generally just under 3/4"…
James Craig
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Sprinkled versus Rubbing Steak "Rub"

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them rest. Can you please explain to me why rub is…
Stephanie
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Is it possible to join two thin steaks together on the grill?

I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them. Is it possible to put one on top of another and grill them as if it was one thick piece? Will this work?
Zevi
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Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is the procedure I followed: Cut it across the fibers…
Bradford
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What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the outside with a clove of garlic, some rosemary, and a bit…
DVK
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Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
ewkochin
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Why did my flank steak turn grey when I brined it?

I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosher salt Garlic Powder 2 Tablespoons Worcestershire sauce 2 Tablespoons black pepper ½ cup…
Mike Fitzgibbons
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Stovetop Flank Steak

Let me start with some background info: 99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stovetop cooking. I usually use a non-stick pan on high heat to brown each side, then medium for…
wnnmaw
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Marinating in a bag vs pan

Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
user6281
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