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Steak Questions

Steak

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by 709 · January 12, 2014 at 1:11 PM

So it's winter so I'm cooking my steak indoors. I browned it and then put it in the oven for 7 min, it was a inch and half steak then decided it was still fairly rare, so I put it back in for 3 min and it was weird, it was medium rare but... (more)

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raydawg 0 · January 12, 2014 at 1:11 PM

I generally cook my steaks on the stovetop - they're grassfed bison or beef - usually ribeyes. I melt a pat of grassfed butter in a stainless steel pan on medium, then put a room temperature steak in. I sprinkle salt, pepper, and dried... (more)

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by 397 · November 18, 2013 at 8:13 PM

Back in the day, I made some amazing steaks following this Alton Brown recipe: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html I refuse to use canola oil, so I'm wondering what to use in its place. The... (more)

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Zach__1 0 · November 18, 2013 at 8:13 PM

the safest possible - coconut oil. SUPER high smoke point and is fully saturated so you won't get any oxidation issues. you should NEVER cook in anything that's not saturated, any monounsaturated or PUFA's are going to oxidize very easily and... (more)

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by 77338 · March 28, 2013 at 1:10 AM

I just have a plug in electric skillet and pot, how can I make a good steak with mushroom sauce? Thanks!

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Matt_11 0 · March 28, 2013 at 1:10 AM

http://lmgtfy.com/?q=paleo+salisbury+steak

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by 35 · May 18, 2013 at 2:39 AM

My favorite method for cooking steak and burgers is to sear both sides in a cast iron skillet then put the whole thing in a 450 oven for a few minutes. However, despite looking at dozens of recipes, I've never seen a recommendation for how hot... (more)

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Bill_in_St_Louis 0 · May 18, 2013 at 2:39 AM

The Alton Brown method, ie burner on high, destroys the skillet's seasoning in one go, fills the house with smoke, and annoys the wife.

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by 709 · January 01, 2013 at 12:07 AM

Why don't nutrition labels have reflect what's on the websites and peoples references like nutritiondata.self? For example the almonds I eat don't list anything about Vitamin E or Magnesium in them? According to... (more)

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MathGirl72 0 · January 01, 2013 at 12:07 AM

In the states: Generally, FDA only requires that the label declare the vitamins A and C, and the minerals calcium and iron. The other enrichment vitamins and minerals must be declared when they are added directly to the packaged food (e.g.,... (more)

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by 2930 · November 26, 2012 at 3:34 PM

I've been preparing my steaks without any brining, marinade, rubs or seasoning. I thought I'd try something new with brining, but after two tries haven't been successful: my brined steaks end up salty. Perhaps not surprising, but is this as... (more)

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texas210 0 · November 26, 2012 at 3:34 PM

Tips for steak: Rub a little bit of pepper and garlic powder (or salt) Let steak sit for 30 min to get to room temperature Eat at least medium I usually eat NY strips, this should make it good and tasty (more)

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by 1126 · October 15, 2012 at 12:18 AM

Hi! I left a gorgeous New York bone-in Steak out overnight. Meant to cook it, went to dinner, fell asleep and woke up with it still on the counter for 13 hours. I put it back in the refrgerator and am planning on cooking it tonight. Will do the... (more)

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manul 0 · October 15, 2012 at 12:18 AM

I bet it became even better :) "This idea is "high meat," or purposely rotted meat. Commonly made and eaten with the purpose of increasing healthy intestinal bacteria as well as overall mood, this unusual dietary practice has been used... (more)

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by 76 · October 03, 2012 at 3:36 PM

Did anyone see the recent Mercola post about the meta-analysis done by Stanford claiming that Organic food has no benefits? It raised an interesting point I hadn't heard before: The Department of Homeland Security are increasingly looking into... (more)

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Rob_28 0 · October 02, 2012 at 4:48 PM

Farmer's Lobby > Monsanto Lobby /end thread

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by 292 · January 05, 2013 at 7:00 AM

I know there have been previous discussions on the nutrient factors of raw versus cooked meat, i.e. "which is more nutritious?" or "which will make my teeth healthier?" However, I have yet to see a definitive answer on which is easier to digest,... (more)

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Thomas_7 0 · January 05, 2013 at 7:00 AM

How could raw meat possibly be carcinogenic? Caffeine is sometimes considered one, and I've heard of way overcooking food, many many artificial substances, and radiation. Now, it does possibly contain parasites (especially pork). But cause... (more)

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by 19504 · August 26, 2012 at 5:42 PM

Any Flank Steak cooking suggestions?

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MathGirl72 0 · August 26, 2012 at 5:42 PM

I marinate flank steak in coconut aminos (or red wine), tons of chopped garlic, olive or coconut oil, salt, and pepper. If I'm in the mood, I'll add cumin to the mixture. I will either throw it on the grill or in a screaming hot cast iron... (more)

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by 1776 · July 20, 2012 at 8:37 PM

has anyone done this with good results? i need a compact appliance for grilling steaks easily in my apartment, or, should i buy a portable electric burner and cook them in a cast-iron/enameled pan? i'm concerned that the foreman grill is designed... (more)

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Lyndsay 0 · July 20, 2012 at 8:37 PM

Foreman grills are great for steaks. It's best to let them get as hot as possible, slick the surface with oil, then lay your steak on, but do not close that lid! 5-6 minutes per side usually gives me a nice medium rare steak.

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by 2198 · August 11, 2012 at 9:22 PM

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Anonymous_Chump 0 · July 28, 2012 at 9:02 PM

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by 135 · July 09, 2012 at 1:54 PM

I've noticed that the vacuum packed "butcher block" rib eye steaks have 1 gram of trans fat. Why is that? Do all steaks have trans fat? I was really disturbed by seeing that. I'd like to eat this type of steak on a daily basis. Since this steak... (more)

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MiMintzer 0 · July 09, 2012 at 2:33 AM

CLA (edited: conjugated linoleic acid) is a trans fat that is found in grass-fed meat and butter. It is a good trans fat. Nothing to be worried about.

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by 551 · June 14, 2012 at 2:08 PM

I'm sure others have noticed this, but I don't see anywhere near as much weight loss when eating chicken, seafood or other meat compared to steak. Even with ground beef compared to ground turkey, I notice a difference. So, back to beef (steak at... (more)

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Travis_Culp 0 · March 16, 2012 at 3:23 PM

I've experimented with this a ton and I'm certain that steak provides better satiety than any other meat. This would lead to fewer calories eaten over the course of a day if you eat based on when your stomach growls rather than time of day etc.... (more)

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by 1498 · March 15, 2012 at 10:52 AM

This might seem like a silly question but I was a vegetarian for 18 years and have only recently started paleo. Today I have made steak for the first time in my life and I am wondering if I should keep the steak for breakfast or lunch as I may... (more)

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air_hadoken 0 · March 14, 2012 at 3:34 PM

In my experience (not a former vegetarian, though), no. Steak tends to satiate without giving you that "OMG I ate too much" vibe. Disclaimer: I am in a meat CSA and eat steak frequently.

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by 551 · March 13, 2012 at 3:16 AM

Alright folks give em up. I've become a bit tired of the EVOO, garlic, lemon or lime, salt/pepper marinade I've been using for some time (on pretty much all types of meat). Any suggestions for simple/quick recipes (steak and salmon are my most... (more)

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DrLisaS 0 · March 12, 2012 at 9:25 PM

Rice wine vinegar, sesame oil, a hint of whiskey, black pepper plus or minus minced ginger and garlic

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by 18794 · February 24, 2012 at 7:42 PM

Before I was vegetarian, 10 some years ago, I loved steaks well done (took after my dad). After 7 years, I gave up the vegetarian thing, and pretty much started to eat paleo-style for the last 3,4 years. When I started eating steaks again, I... (more)

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jesuisjuba___paleorepublic_com 0 · February 24, 2012 at 3:27 PM

Truth? Yes, there negatives with the char - either grilled or broiled. Extra truth? I'm still going to eat my proteins a little charred as that's a tasty feature that I love. I could get hit crossing the street by a bus so not going to let that... (more)

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by 11664 · February 17, 2012 at 3:10 PM

Lately I've been really into beef burgers (sans bun). It's also a lot cheaper than steak every night. Assuming they came from the same happily grassfed animal, how do they stack up against each other?

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sage_ 0 · February 17, 2012 at 1:15 AM

my concern would be all the surface area exposed to the air before cooking.

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by 190 · November 27, 2012 at 8:56 PM

I am starting to get the hang of this lifestyle I think. I find I am eating two large meals (one morning one evening) and one snack in the afternoon. I love that I am not "STARVING" all the time anymore, and I'm eating to nourish my body. This... (more)

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dzone 0 · November 27, 2012 at 8:56 PM

Organo gold is the healthiest breakfast check out organo gold. http://mycapturepage.com/cp23.php?id=470

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by 5 · February 08, 2012 at 7:30 PM

Which has more fat and/or would be healthier?

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Matt_11 0 · February 08, 2012 at 7:30 PM

Health be damned, give me pork fat!

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by 25 · January 06, 2012 at 8:21 PM

I'm still a bit new to eating beef on a regular basis and am trying to perfect the buying and cooking process. I find that I will often buy a steak, cook it, then end up a little disappointed on how it turned out (been buying New York strips from... (more)

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Jessica_13 0 · January 06, 2012 at 7:02 PM

Choose flank over skirt steak. Season with oregano, salt & pepper. Put some olive oil on a paper towel & wipe down a broiler pan. Pop the pan in the oven & turn on the broiler. Cook 2-4 mins each side (depending on how rare you like).... (more)

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by 3127 · December 18, 2011 at 5:35 PM

today i was at the local popular big box store and bought a thick cut rib eye steak. Not wanting to eat a two pounder i cut in in half, thats when i noticed somthing very peculiar, the meat seemed to have been glued up to form the steak i simply... (more)

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blur 0 · December 18, 2011 at 12:19 PM

http://www.marksdailyapple.com/meat-glue-separating-fact-from-fiction/#axzz1gt75Wea6 ^Mark has a post on this. Apparently there isn't a whole lot of information on its safety, but it does happen and most of us probably don't even realize it. I... (more)

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by 794 · November 30, 2011 at 12:10 AM

I really like these restaurants. Sure, you have to skip the free peanuts and bread and are limited to a few choices for side dishes if you want to stay paleo, but they KNOW how to cook a steak. If they had grass fed as an option, I'd go twice as... (more)

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Matt_11 0 · November 30, 2011 at 12:10 AM

Grain-fed or grass-fed: neither steak has so many total PUFAs that it really matters.

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by 39204 · February 02, 2012 at 2:07 AM

I have for some time now been plagued with intermittent bouts of premature ventricular contractions (PVCs). For the uninitiated, it's a pronounced feeling of a "skipped" beat that is really difficult to ignore when the frequency is high and the... (more)

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All_Natural_Supplements 0 · February 02, 2012 at 2:07 AM

Lots of good information in your posting, I would like to tweet your blog post so I can visit again in the near future.

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by 120 · September 01, 2011 at 4:28 PM

Here's my issue- whenever I eat a huge, delicious steak, an hour later, I have hunger pangs. Every time. It doesn't matter if its just the steak, or if its steak with veggies. And its when I eat big steaks-14-18 ounces, or bigger. I don't go... (more)

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UncleLongHair 0 · September 01, 2011 at 8:19 AM

Sometimes if I eat a meal of just meat, I will feel a bit noshy afterwards, even if I eat a lot. Though I can probably say the same thing about any meal consisting of just one food item. My guess is that I am getting incomplete nutrition in the... (more)