I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground b
I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effec
I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, whe
Yesterday I cooked a steak and today I cooked another (from the same cute). Today it turned out much better and on reflection it was because it was LESS juicy.
I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking stea
I seasoned uncooked rib steaks yesterday (using a truffle sea salt). cooked 1 today and it was way too salty. How can I salvage the 2 remaining steaks. I cooked
I have a 10oz. steak I cut 3 days ago. It was stored on peach paper, which is oxygenated. It is beginning to brown from the inside out. The exterior is fine, no
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
I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steak
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
Should I use both sides of a contact grill when doing a beef steak or is it better to use just one side and flip the meat after some time? The grill I own is C
I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause co
I prepared one steak too many yesterday. One of the steaks went into the oven (from about room temperature) for 7 minutes, but then we never pan seared it afte
I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA The first time I made it, the mushrooms and steak came out great. First cooking the steak, then
I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It
I'm a complete cooking newb. I saw on youtube the other day that you should cook steak in an oven before frying it. I think it makes it softer (not sure, please
I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but
I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and i