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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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Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to taste much better (more juicy, more like beef)…
Bonilla
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Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not labeled, so I don’t know what cut it is. How…
Britta
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Frying bison steaks

I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the way. When I do this for bison steaks it turns out that it gets really tough on the outside.…
DanSchneiderNA
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I ate undercooked steak, what can happen to me?

What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was very soft. After I googled and found the hand/palm…
Napster
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What kind of steak to use for fajitas?

Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
Sam Harwell
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How do I deal with silverskin in a steak without trimming away all the fat?

Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only salt and pepper and cooked for 3 minutes per side. The steak was roughly 1.5" thick, and it…
Bryson
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Sous vide without plastic bags?

I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals from the plastic will leech into the food. * Is…
bguiz
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How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
nhgrif
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How long can I leave an uncooked steak out?

This is similar to This Question, but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour and salting them a half hour before cooking is the…
Covar
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What makes a moist steak (or roast)?

When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my meat from the same Hanaford and I always get the 1 Inch cut. So what makes a moist…
Young Guilo
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How to cut beef tenderloin into Filet Mignon

I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant. Because the tenderloin is just so tender and…
KMC
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Is it possible to steam steak?

Steaming seems like an ideal cooking method; I've seen it used for mostly vegetables, sometimes fish (salmon). Is it possible to steam a steak? Does it cook well? (I assume the target is medium doneness.) What are the limitations of steaming steak?…
ashes999
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When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?

When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh product. USDA says "When exposed to air, myoglobin…
mhendek
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What does it mean to 'salt' a steak prior to frying?

I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
DaveDev
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Does chopping steak negate the benefit of using better meat?

A sub shop I liked to go to in college offered two kinds of cheesesteak: the "'regular' cheese steak sub" and the "Filet Mignon steak sub." The only difference between the two was the cut of meat used, with the filet being both better and more…
Pops
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