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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Pan reutilization techniques

How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan? What happens to me is that usually the first batch gets not brown enough, and the second and subsequent batches get browner (more than…
Vinko Vrsalovic
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How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? The issue is that there really isn't much left…
Walt Donovan
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How to pan sear a thin steak?

I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it's cooked through (I want medium rare), the outside is just a sickly grey. How can I get…
temporary_user_name
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What's a good choice of steak to use for a steak pizza?

I'm planning to cut into small cubes and place raw on the pizza before putting it into the oven. I wondering what cut of steak would be good for this purpose.
deltanovember
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Steak qualities/beef grades in Canada?

In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade. What are the grades available in Canada, and where can one find…
Andriy Drozdyuk
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Why do my sautee'd onions remove grill marks from my steak?

When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and notice sear marks and some of the color has…
gator
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How much salt should I use for dry brining a steak?

I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fridge for 24 hours or so, on a cooling rack. Any video I've seen says to salt liberally,…
Ink blot
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Why bring steaks to room temp before grilling

It is standard advice to bring steaks to room temp before grilling. (Actually meat generally, and I absolutely agree w.r.t. roasts etc, but I am talking aout steaks on the grill here). I like a pretty hard sear on the outside and almost rare inside…
RFlack
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What's the secret to pan-searing a steak with regard to oil's smoking point?

Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. are: the pan has to be really hot and not made of…
Straightfw
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Do I need to worry about marinade dripping in a gas grill?

I bought a marinated flank steak that I’ll be grilling on a gas grill. When I purchased it, the butcher suggested I use aluminum foil while grilling it to avoid the marinade potentially causing huge flames as it drips. When I researched this later,…
Craig
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Should truly fresh steak (i. e. still purple) have a smell?

I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that was noticeably purple. If I get really close, there is definitely a smell, but it's not…
Megacannon
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How do I cook a steak well-done without it drying out?

My wife and I typically eat our steaks on the rarer side of medium rare. However, since she is pregnant she's not supposed to eat steak cooked to a temperature under 160 degrees. Is there a way to cook a steak well done while keeping it tender and…
cad
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Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous cuts of A-Grade beef is too expensive for me. So I…
hashim alkabaaz
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How do I stop my steak from leaking juice?

I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of juice leaks out. What am I doing wrong?
moomoo
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Will storing salted steak overnight ruin the meat?

I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?
Elizabeth
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