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.

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Shoulder Steak vs London Broil

I bought a piece of shoulder steak. Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes?
Burt
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How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by reverse searing from air-fryer oven to carbon steel pan. The…
Rami Raghfan
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Does steak from a supermarket cook quicker than steak from a butchers?

I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself. One thing I have noticed is the steaks I've bought from the online butcher take…
user123
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Why is good heat transfer required for making fond?

I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises. In line with this, conventional wisdom (reading…
RTbecard
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What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a) 100% grass-fed & finished and b) certified…
Tommy B
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Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why is that? Which meats get more tender with higher…
user1721135
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Advice on how to not over cook my steak

Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let them get to room temp, and heated my clean cast iron on my. Electric stove to between the…
Tanner Summers
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What affected this steak?

When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we can do this. Last time I did this, the steak sandwiches came out tasting nasty. There…
Jason P Sallinger
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Should steak be broiled crosswise or lengthwise?

When broiling steak in an oven, is there any difference between positioning the steak lengthwise or crosswise relative to the flame?
Adam Prax
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Cooking different meats on George Foreman grill

If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I've been doing the latter since I bought once recently as I didn't want to take any…
user27560
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What ingredients to use to prevent steak from drying out on the grill?

I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but have yet to try and incorporate it into the marinating mixture, since I'm unsure whether…
Neferius
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Is it safe to recook partially cooked steak the next day?

I prepared one steak too many yesterday. One of the steaks went into the oven (from about room temperature) for 7 minutes, but then we never pan seared it after. We let it cool, and it's been in the fridge. Is it safe now to fully cook the partially…
Mark
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Grilling beef steak on a contact grill

Should I use both sides of a contact grill when doing a beef steak or is it better to use just one side and flip the meat after some time? The grill I own is Catler gr4011
Santhos
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Why did my tenderloin end up undercooked inside?

So last Thanksgiving, I tried (for the first time in a while actually) to cook a tenderloin and every single time I tried (I split the entire loin I bought into 5 4 oz-ish pieces) I kept charring or burning the outsides while the insides stayed…
M. Nguyen
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How to Tell if Beef Steak Has Been Dry-Aged

I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me spoiled meat? From some photos dry-aged steak seem like meat left in the freezer for too…
Concerned_Citizen
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