I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
posted by LongDrive
on May 14, 2014 -
At a teppanyaki restaurant in Okinawa the chef cut off the fatty tip of my steak and left it aside to render on the grill. He served it after the meal was finished, by that time it was black and about the size of a pea. It was the tastiest thing I've ever eaten. What is it called and how can I make it for myself? [more inside]
posted by Crashback
on Jul 24, 2013 -
We bought thin sliced t-bone steaks by accident instead of regular. How do we need to cook these puppies? No grill available- just a cast iron skillet and an electric oven. These are seriously obscene with how thin they are.
posted by MayNicholas
on May 26, 2013 -
I have a huge portion of leftover chateaubriand from a top-notch steakhouse I went to last night and I'm trying to decide how to morph it into dinner tonight. I saw this thread
but nothing really stood out at me so I'm looking for other ideas. I don't really want to turn it into sandwiches but I will if the collective wisdom tells me that's the best way to go. Also, the meat is a little more rare than I'd prefer so is there a way I can cook it a bit more without ruining it?
posted by _Mona_
on Feb 24, 2013 -
My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
posted by derbs
on Aug 2, 2012 -
I've committed to barbecuing an 11-pound bone-in prime rib
tonight. Should I cut it up into individual steaks or grill it as one giant roast? My grill is a hybrid gas and charcoal, if it matters. Any advice is helpful; I've never done anything this big. The diners' preference is for medium well and dinner will be in about seven hours.
posted by jewzilla
on Dec 31, 2011 -
I have two gorgeous bistro steaks
that I was hoping to cook tonight, but my fridge was temperamental this weekend and froze half of each steak solid (the other halves are a non-frozen, safe temperature). Is there any way of thawing the frozen halves out? Do I just cut the steaks in half? Feed me, Metafilter!
posted by Stephanie Duy
on Aug 7, 2011 -
I froze a flank steak after it was marinated. How will this affect the texture of the cooked steak? [more inside]
posted by yarrow
on Sep 17, 2010 -
NYC restaurant help--trying to find the name of a place reviewed by the NYT within the past year [more inside]
posted by donovan
on Sep 14, 2010 -
My girlfriend wants to celebrate a recent work success by taking us out to dinner. She's letting me pick the restaurant. Ideally, I'd like a really good steak, since I don't eat really good steak that often. However,
she doesn't really care for steak. What restaurant in Toronto serves both A) a variety of really great steaks and B) has a good selection of quality non-steak entrees on the menu? (She also wants to wear her brand new little black dress and be all pretty, so higher-end would be preferred.)
posted by mightygodking
on Jul 16, 2010 -
I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions? [more inside]
posted by Askr
on Jun 3, 2010 -
How to cook steak (slow) on a grill? I heard a call-in segment on the Splendid Table about cooking steaks at a very low temperature on a grill but now I can't find the instructions online. [more inside]
posted by ubermuffin
on May 15, 2010 -
What are the differences, really, between different cuts of steak? Is it all just tenderness, or are there significant flavor differences? Assume a decade-plus of vegetarianism has left me fairly meat ignorant.
posted by Panjandrum
on Apr 9, 2010 -
Planning to grill steaks tonight, I sent Mr. Artychoke to the grocery to buy rib eye steaks. He came home with a gigantor 5 pound ribeye roast, thinking that the package contained a bunch of really thick steaks stacked sideways in a meat tray, or something. We have no idea what to do with this. Do we have to cook it like a roast? (If so, okay, do you have a good recipe or should I go with the best looking recipe that comes up when I google.) Or, can we cut it into regular steaks and cook as usual?? [more inside]
posted by artychoke
on Apr 2, 2010 -
Where should I take a friend out for steak in Portland? It needs to be in the downtown/Pearl/NW area. I'm looking for someplace not too expensive (under $150 for the two of us), not too stuffy or corporate feeling, and if they have a rib eye, that would be superb! Any recommendations?
posted by pdxgirl42
on Nov 21, 2009 -
From what height would you need to drop a steak for it to be cooked (a) rare (b) medium-rare (c) well done by the heat of its passage through the atmosphere? [more inside]
posted by Hogshead
on Aug 4, 2009 -
CanIEatThisFilter: Just discovered a couple of pounds of steak that has been sitting in our fridge, in marinade, for about ten days (it was purchased a week ago Saturday). Looks like it never made it on the grill. If I cook it well is it safe to eat?
posted by anastasiav
on Jun 10, 2009 -
I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it? [more inside]
posted by grouse
on Apr 3, 2009 -
Spanish Translation Filter: We are living in Southern Spain, please could somebody provide me with a few names of good meat for example, fillet steak, rib-eye, sirloin, tender meat for putting in a casserole etc.
Thanks in advance... [more inside]
posted by spinko
on Oct 17, 2008 -
What do I do with my life after college? I want to do something I don't hate, and might even like. I want YOUR suggestions and ideas. [more inside]
posted by rybreadmed
on Feb 7, 2008 -
I am working on a label for a steak seasoning container. I have an ingredients list but need to have a qualified entity analyze and finalize it. Where can I find a service that can do that and give me other stats like calories, sodium content, total fat, etc.
posted by Mr_Zero
on Jan 17, 2008 -
Help me feed my inner Midwesterner. . . recommend a grill-your-own-steak place in the NY/Philly area? [more inside]
posted by jujube
on Oct 31, 2007 -
What are the cheapest h/motels near O'Hare in Chicago? Also, what are some restaraunts--open on Christmas Eve--in the area serving red meat? [more inside]
posted by nitsuj
on Oct 3, 2006 -
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
posted by Jimbob
on Jan 3, 2006 -
I'm going to Kansas City this week on business. I would like to eat at a steakhouse. I will have a car and money really isn't an issue. What is the best steakhouse in Kansas City, MO?
posted by sciatica
on Feb 27, 2005 -