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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Should I use oil to stop the steaks from sticking to the grill?

I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have to be ripped off. This both damages the steak a bit, AND makes the grill hard to clean…
DVK
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Can you substitute white wine with rose?

My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
JennyP
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How to cook 1.5+ inch veal steak to medium?

It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual steaks could have. Pieces are pretty thick, 1.5 or more inch. I was thinking searing…
Ska
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Slow cooker meat recipe

We live at elevation 7000 ft up. How long should I cook swiss steak for tender thin sliced beef? I have never used a slow cooker in this altitude.
Claire Boggs
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Are steaks I had in a cooler over the weekend ok to eat?

Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got warm, but they sat in a bag full of ice water. Are they still ok to eat? They look…
Desirae
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Olive oil, Canola oil, or almond oil

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
AChef
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Steaks taste horrid in the center?

I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy and flavorless in the center, yet okay on the outside. I cooked a few minutes longer in…
user3180
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Storing beef for 3 days

I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
Michael
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Steak in a pot!

I'm in college so I have limited resources here. I have a pot (medium in size), one that you would boil water in to cook pasta etc. I have 1lb frozen sirloin, water, oil, onions etc. I would like to try to use the pot to cook the steak, but I really…
Evan
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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 cut and the amount of fat, but how do I know…
AncientSwordRage
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Steak & Cheese sandwich safety

I left a cheese & steak sandwich on the kitchen counter for 6 hours. It was fully cooked at a pizzeria and delivered at 5:40pm. The temperature in the house was 70 degrees. I discovered I left it out at 11:44 pm. Is it still safe to eat?
Susan
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Medium-rare steak safety? Temperature and "standing"?

So we're cooking fried medium rare steak, which turns out very nice and juicy and tasty. But I want to be sure about the safety. The steak thermometer reaches 65 Celsius, which would be 149 Fahrenheit. Sounds even a bit over the typical value for…
Mikhail Ramendik
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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 both in the same packaging. Thanks
John
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Will this steak make us sick?

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 i put it in a left-over container so I left the…
Worried steak
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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.stack.imgur.com/BXPD2.jpg
dman
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