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Steak Questions

Steak

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by 697 · 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 396 · 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 78417 · about 21 hours ago

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 · about 21 hours ago

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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UncleLongHair 0 · March 09, 2013 at 9:30 PM

800 degrees is pretty darn hot and will quickly sear the steak, that is about how hot a grill will get. I'd be surprised if your skillet is actually 1000 degrees, maybe in certain spots but probably not the whole thing. Note that at any temp... (more)

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by 697 · about 22 hours ago

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 2949 · about 22 hours ago

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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CD 0 · November 24, 2012 at 8:47 PM

So first, this is not a brine, it's a salt cure. Second, a salt cure usually only lasts about 2 hours. Third, a salt cure is for a cheap cut of meat -- never a prime steak Fourth, you have to wash the cut completely before you pat dry, then... (more)

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by 1127 · about 22 hours ago

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 · about 22 hours ago

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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CD 0 · October 02, 2012 at 4:49 PM

First, this is straight conspiracy theory and fear mongering. Second, the study showed that organic food was ???no healthier??? than ordinary food. There were no significant ???differences in nutrient content". The same study also mentioned... (more)

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by 307 · about 22 hours ago

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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Alec_2 0 · September 22, 2012 at 7:14 AM

Great interview here with Prof. Richard Wrangham who speaks of the digestibility of raw vs. cooked foods. But yeah, meat is made (more) digestible by... (more)

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by 20353 · about 22 hours ago

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 1786 · about 22 hours ago

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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Sleepyhouse22 0 · July 20, 2012 at 6:27 PM

Get a cast iron skillet. I always cooked amazing steaks by searing a steak on HIGH 2 minutes each side... throw into the oven immediately at 450 degrees... 2-3 mins for rare, 4-5 for med, 7 or longer for well done (depends on your temp and... (more)

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by 2199 · about 22 hours ago

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

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by 135 · about 22 hours ago

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 552 · about 22 hours ago

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 1467 · about 22 hours ago

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 552 · about 22 hours ago

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 19120 · about 22 hours ago

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 11683 · about 22 hours ago

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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Nemesis 0 · February 17, 2012 at 1:59 AM

Hmmmmm, nutritionally I'm sure they're the same. But in the case of ground meat I wonder if the body is able to extract more nutrients from it, seeing as how the muscle fibers and fats have already been broken up and reconstituted? Sort of like... (more)

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by 190 · about 22 hours ago

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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Jules_1 0 · February 27, 2012 at 7:56 PM

I think it sounds great! And don't worry your pretty little head over the coffee- it is pretty popular in the paleosphere.

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by 5 · about 22 hours ago

Which has more fat and/or would be healthier?

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James_3 0 · February 08, 2012 at 2:18 AM

The answer is yes, eat both. :)

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by 25 · about 22 hours ago

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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txrandom 0 · January 06, 2012 at 3:47 AM

Buy cast iron skillet Buy a good thermometer Bring steak close to room temperature Liberally salt and pepper both sides Place steak directly on oven rack at 225 degrees until center is around 110 degrees. Meanwhile heat cast iron skillet as hot... (more)

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by 3125 · about 22 hours ago

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 806 · about 22 hours ago

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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bonefed 0 · November 29, 2011 at 11:39 PM

This is a huge restaurant chain and I don't think it's likely to be cost effective for them. Also, their clientele isn't known for being health-conscious. I like the restaurant too but its main competitors are places like Applebee's, not real... (more)

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by 39821 · about 22 hours ago

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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Eric_12 0 · October 24, 2011 at 7:27 PM

I also have heart rythm issues and they occur most often when my mag is low or sodium overpowers potassium. Eating out causes me issues. I cook without any marinades etc unless they are from scratch. Also too much calcium causes issues for me. ... (more)

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by 120 · about 22 hours ago

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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FED_at_LiveCaveman_com 0 · August 31, 2011 at 5:59 PM

What kind of steak are you eating? If it is an overly lean cut (such as a filet or lean sirloin) you could be putting down a lot of protein and not a whole lot of fat. Protein, especially in excess (14-18oz would qualify) can stimulate insulin... (more)