If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of
What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spice
Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices a
I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come
When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome
I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to s
I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other item
I bought a nice steak from a very good butcher yesterday. It was marinated in garlic and oil. Tonight, I cooked it for about three minutes on each side (probab
I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: si
If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In F
I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my enti
What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat
I got a SV wand for X-Mas, so have been doing alot of that this month. I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 h
So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
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?
I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just un
Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip sev
I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot
I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it th
I only have a microwave in my room and I'm moving away in a month, so I don't want to buy an oven or any kitchen appliances, but I still want a steak, is it saf