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.

257 questions
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3 answers

How do you prepare a steak to be rare and very rare (blue)?

I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare (blue)? Can these be prepared with any kind of steak…
spong
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12
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2 answers

Why does steak change colour after seasoning?

When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them. I add various seasonings - salt, pepper, garlic etc. it depends on my mood. I notice that after I season them, the…
Lyall
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10
votes
8 answers

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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8
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3 answers

Acceptable to cut steak before searing?

I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak…
cfire19045
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7
votes
6 answers

Frying Steak - disappointing gray crust, not pink inside

Ok so I'm a teenager and I'm starting to get interested in this cooking thing, and in particular, steak. So anyway, this past week I decided to try my luck at preparing a steak. My family's grill is broken, so I tried to cook it in a pan (after…
John Smith
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6
votes
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My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.)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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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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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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4
votes
4 answers

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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3
votes
1 answer

when do I tenderize my steak?

I have a roller meat tenderizer and I was wondering do I roll over the meat before I marinate it or after? Or does it even make a difference of when I do it?
user33329
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3
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3 answers

How to prevent oil splattering when placing steak in pan?

Lately I've been trying to cook steak. I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand. I am wondering if I should dry the meat one more time…
Emanuel
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2
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1 answer

Can I get a good crust on a thin steak?

I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but this is pretty hard to get at the supermarket for me. They're generally just under 3/4"…
James Craig
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2
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2 answers

Sprinkled versus Rubbing Steak "Rub"

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them rest. Can you please explain to me why rub is…
Stephanie
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2
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2 answers

Is it a good idea to dry age lean beef steak?

Is it a good idea to dry age lean beef steak. I mean extremely lean
user97054
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2
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2 answers

My mechanical meat thermometer is taking an average of the meat and air temperature

I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a while, taking the meat out and measuring it with both thermometers, the temperature…
Shuheng Zheng
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