Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How l
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at ho
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes
I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've
When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is t
I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. I noticed that a local suppli
I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the
What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually?
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When
I understand it has to do with the marbling of the meat. Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choic
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
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 ba
I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do t
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.
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 b
I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a h
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the
How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
I'm familiar with using a meat mallet to tenderize steaks, but I'm curious what other techniques or methods there may be to achieve the same or similar results.