Cooking Stack Exchange
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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Keeping steaks hot after cooking in a cast-iron pan

I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it smokes and then I place the meat (with some salt and…
samyb8
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Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of the issues we have found is that the steaks seem…
samyb8
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Slow cooked steak

OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 degrees Celsius, then to finish off on a piping…
razumny
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What is a lean cut of beef (steak) to use in low calorie recipes?

What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the best cuts to start with.
Frameshifter
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how do you rest your steak after cooking

Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a…
Ellie
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Which method of preparation would produce a more tender and juicier steak, grilling or broiling?

I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. Between these two methods which would produce the more tender and juicier steak if I have an already tender…
S. M. Shahinul Islam
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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?
alexchenco
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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
user97054
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I started cooking my steak before adding seasoning, how can I save my meal?

I was having a busy day yesterday and wanted to cook a small sirloin steak. I preheated and oiled the skillet, patted dry my steak, got distracted by my dog, and put the steak in the skillet, unseasoned. After searing I went to flip the meat and…
PausePause
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Can Lamb Shoulder Chops be treated the same way as a steak?

I am confused about cooking method (dry vs wet heat) and timing of lamb shoulder chops. According to foodnetwork, lamb shoulder is a tough cut, that is suited for slow cooking like braising, but also from them Pan-Grilled Lamb Shoulder Chops shows…
ZhengTay
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Should I marinate or dry-brine a steak first?

I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks. I'm also a big fan of dry brining steaks, as in covering them with…
robbieperry22
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Are they the two main reasons why I never got a good steak crust?

I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a steak with mostly gray look but has my desired doneness, or a steak with a great crust but…
Steak Destroyer
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My mechanical meat thermometer is taking an average of the meat and air temperature

I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a while, taking the meat out and measuring it with both thermometers, the temperature…
Shuheng Zheng
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Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°F. I also…
user1721135
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How much smoke is normal for pan cooking steak?

I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using an induction cooktop and a stainless steel pan and no oil. All the instructions said to…
J.Doe
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