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
I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
Possible Duplicate:Why is it dangerous to eat meat which has been left out and then cooked? I left raw steak on the cement floor for
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,
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'
I don't have any Kosher salt on hand and I'm cooking a rib eye steak tonight. Can I just use table salt, or would that drastically effect the taste of the steak
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
When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium hig
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 wha
What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the
Are there general rules of thumb for when to marinade a steak vs seasoning with a little salt before cooking? Should marinades be reserved for grades select and
I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy
OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it
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
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 me
We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to ma
I had bought six pieces of steak and forgot to refrigerate them. They were in a bag overnight and the next morning when I realized what had happened I quickly p
I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakho
I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at