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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.

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Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined avocado oil which has a high smoking point of 500F and…
Dandan
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Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart that butter flavour. Using un-clarified butter…
Behacad
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When is black burned?

Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, because I'm afraid I will burn the food. I think my steaks are pretty good, yet maybe it can be…
Roger
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Difference between New York strip and a first cut strip

What is the difference between a New York strip and a first cut strip steak?
Cynthia Castle
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Why do we slice some meats thinly and not others?

Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?
user18825
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Baking Sirloin in Oven on Pizza?

Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go. This week, the supermarket was out of the chicken we normally buy, so we…
chumpbot
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What do you call a steak separated with fork?

I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It was a fairly flat cut but the steak itself had been separated, as if by using two forks…
bnieland
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Mushrooms taste FUNKY

I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA The first time I made it, the mushrooms and steak came out great. First cooking the steak, then cooking the mushroom in remaining (steak juices + oil) + butter + thyme on high heat. The…
user3180
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Should I write Steak or Beef Tenderloin on the menu?

I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause confusion? My concern is if I write just "beef" it could be confused with beef stew or any…
AAA
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Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steaks in the supermarket which I then cooked at the same temperature as the tenderloins but…
Carolyn Chab
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3 day old steak turning brown from the inside out

I have a 10oz. steak I cut 3 days ago. It was stored on peach paper, which is oxygenated. It is beginning to brown from the inside out. The exterior is fine, no slime, no odour. But when cooked, it looked medium well at 120*F. It also tasted dry. I…
Stephan Drolet
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Which part of a cow does UK "frying steak" come from?

UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
Tom
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Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a steak, its white and moist, while seeming to have at…
Jeff
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What do 5 star restaurants do differently when cooking steak?

Recently I had an $80 steak, and it was the best thing I have ever eaten. I do not normally eat this sort of pricey food and so I was shocked at just how good it tasted. My question then, what exactly do chefs at these top restaurants do with their…
Eric Gaudiello
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Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and spices makes for a great flavor combination. Is…
John
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