OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I
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 an
I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperat
I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No act
Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Tha
I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements
Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
Let me start with some background info: 99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stoveto
I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosh
I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos o
I am dry aging a T-Bone steak in my refrigerator. I have placed wooden BBQ skewer sticks on top of a plastic bowl. My steak is sitting on top of the skewers and
I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with
I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the
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 lit
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know
Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got
According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as Ho
I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting res
Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my fam
If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?