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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Is lots of red juice normal when making sous-vide steak?

So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and then sliced it up(against the grain) into smaller…
alexpotato
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1 answer

What is the padding with red substance inside of steak packaging?

When I buy steaks, sometimes they include a padding in the packaging, on which the steak sits, which contains a red substance: What is it? What is its purpose, and can I assume, that it is not poisonous? I unintentionally cut into this one and it…
user1721135
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6
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2 answers

Is it safe that my medium-rare steak is cold in the middle?

I do my steak in a heavy-bottomed pan on the stovetop for a couple of minutes a side on high heat and it comes out just as I like it - medium rare. Before cooking, I usually remove the steak from the fridge and let it come up to room temperature.…
user17950
6
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1 answer

NY Steak vs NY Strip Steak

My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the NY Steak is the same as a NY Strip Steak which you find at all of the top steak houses.…
Tyler V.
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6
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5 answers

Buying first cast iron pan size/depth/shape

I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: size: 25.4cm depth: 4.45cm size: 25cm depth: 5.08cm Also what shape/width/depth would…
Pigeon
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2 answers

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's about it. Today I happened to be in the area of a…
Aaronut
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Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry to enjoy. My mother eats steak well done…
kippford
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8 answers

What are the difference between outside and inside skirt steak?

Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the outside skirt reference the need to trim the…
ahsteele
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6
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Should you wait certain amount of time after steak reaches 170 degrees internal temperature

I was wondering if the steak reaches internal temperature of 170 degrees (for well done) is it done at that instant or should you still wait a certain amount of time after the thickest part has reached the desired internal temperature?
Nickolay Kondratyev
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1 answer

When cooking steak should the fat inside be cooked?

I think that I've undercooked my steak... There are little lumps of fat inside the steak. Should these be melted into the steak? Or is it OK if it's still white? I use cast iron pan on a regular electric stove.
Andriy Drozdyuk
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5
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How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or strip). I have read and heard where people have…
Brettski
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5
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2 answers

What are things to look for when choosing a raw cut of Steak?

I'm guessing that when chefs go to the meat market early in the mornings to choose the best cuts of beef, they are doing it for a reason - what do they look for when judging raw beef that they will use for Steaks?
AttilaNYC
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1 answer

Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the same time from the same source. For the first…
Jason C
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Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that frying would make it tastier. Also would a grill…
James Fox
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5
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3 answers

What sauce / spices can make a tofu steak taste like a beef steak

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to mimic the steak flavour?
ross j
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