Steak

Steak

Steak Questions

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by 396 · about 22 hours ago

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 35 · about 22 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 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 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 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 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 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 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)

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by 78417 · about 22 hours ago

I either burn it or dont cook it well. tips please!

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Futureboy 0 · August 13, 2011 at 6:26 PM

Salt the steak generously with sea salt, allow to rest for 5 minutes, pat the steak dry and coat with cracked black or mixed peppercorn. Preheat oven to 150 F. Get yourself an enameled cast iron pan. Le Creuset or Descoware are ideal. On your... (more)

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by 2153 · about 22 hours ago

So I've been eating steak pretty regularly. I think I could live off steak, butter and dark chocolate, but that's a whole different rant. Anyway. I cooked my steak in Kerrygold and it had this odd oil-slick-like green tinge on certain areas. I'm... (more)

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Futureboy 0 · August 11, 2011 at 7:03 PM

Was it a Hanger Steak? Apparently it happens more often with cuts from the underside of the Beef. Did you marinate the steak? That also tends to increase irridescence. It's nothing to worry about, and it won't hurt you. OSU Meat Science (more)

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by 4283 · about 22 hours ago

How do you season your Steaks or Pork Chops? I usually use salt and pepper or just salt but diversification would be nice.

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bettyrocker 0 · July 18, 2011 at 12:18 AM

Steaks: Marinate in the sauce from chipotles in adobo, grill and eat with chimichurri or With "Bearnaise" compound butter -- combine butter, tarragon, minced shallot and white wine vinegar or Pan fried with red wine pan sauce -- after steaks... (more)

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by 5232 · about 22 hours ago

Tonight, I had the most amazing steak ever. Thick, New York strip, medium-rare, local grass-finished and it was absolutely the most tender, butteriest steak I have ever had in my entire life. I cannot say enough about this steak; it was... (more)

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Josh_M 0 · July 14, 2011 at 6:10 AM

I warm a little coconut oil in a pan over medium heat then heat the steak on both sides just enough to make it hot to eat. Let the leftover steak sit out until it reaches room temperature. YMMV. I eat a lot of left over steak cold as well as the... (more)

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by 2949 · about 23 hours ago

I made a grass-fed local steak and some veggies tonight for dinner. I put the steak in the fridge last night to defrost, and today when I pulled it out it wasn't completely soft but it wasn't frozen or hard in the middle, just thawing still (I... (more)

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UncleLongHair 0 · May 21, 2011 at 1:12 PM

Sorry to hear about your illness. I got food poisoning on New Year's Eve from some bad shrimp and boy did it suck. In my experience, food poisoning sets in about 6-12 hours after eating, i.e. when the food is in the intestines. Immediately... (more)

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by 3631 · about 23 hours ago

So, I was a vegetarian for the entirety of my adult life until recently. I know close to nothing about cooking meat. I have joined a monthly meat buying-club in my area, and I'm now faced with the perplexing task of ordering. I'm lost! The... (more)

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Joshua_1 0 · May 16, 2011 at 6:13 PM

Any beef cut with "loin" in the name, for the most part, is the leaner cut of the animal. Possible exception would be a Brazillian/Argentian style sirloin tip, which is covered with a 1/2" layer of fat (catnip for a caveman). Loin steaks with a... (more)

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by 336 · about 23 hours ago

Anybody have any tips on cooking a good steak? I think I cook a mighty fine steak, I love rib eye medium rare, but was wondering if anyone has some tips, tricks, or special methods especially for tough cuts.

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Eric_S 0 · April 27, 2011 at 8:45 PM

1 hour before cooking cover the steak in salt, top and bottom, using so much that you can't see through the white salt in many places. This will break down the proteins for tenderness and add flavor; no other seasoning is required. 10 minutes... (more)

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by 43 · about 23 hours ago

Got myself a new cast iron skillet and a nice piece of grass fed sirloin steak (no bbq). Any delicious recipes to share, feel free to include cooking times and temps - cheers!

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wheelhouse 0 · February 16, 2011 at 9:30 AM

Let your steak come to room temp. Too cold and the middle wont cook. Get your skillet up to med-hi heat. Drop a tablespoon or so of your favorite fat, around here, that would most likely be coconut oil, I like bacon fat myself. Kosher salt and... (more)

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by 56606 · about 23 hours ago

Considering all the comments I get on my answers and blogs when discussing this, I think it deserves its own question. I know several people online and offline who follow this diet. It involves eating mostly grassfed steak cooked in... (more)

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pfw 0 · May 27, 2010 at 9:19 PM

WARNING: Brain dump on "zero carb" to follow. Organs If you read Fat of the Land, Stefansson states that eating organs was unnecessary, and went so far as to claim that the Inuit he stayed with would only eat them in times of famine. He even... (more)

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by 2949 · October 21, 2014 at 4:09 AM

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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