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 -
9 answers
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 -
13 answers
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 -
6 answers
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 -
7 answers
I froze a flank steak after it was marinated. How will this affect the texture of the cooked steak?
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posted by yarrow
on Sep 17, 2010 -
3 answers
NYC restaurant help--trying to find the name of a place reviewed by the NYT within the past year
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posted by donovan
on Sep 14, 2010 -
2 answers
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 -
16 answers
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?
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posted by Askr
on Jun 3, 2010 -
23 answers
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.
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posted by ubermuffin
on May 15, 2010 -
13 answers
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 -
14 answers
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??
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posted by artychoke
on Apr 2, 2010 -
11 answers
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 -
10 answers
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?
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posted by Hogshead
on Aug 4, 2009 -
15 answers
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 -
33 answers
I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it?
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posted by grouse
on Apr 3, 2009 -
13 answers
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...
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posted by spinko
on Oct 17, 2008 -
7 answers
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.
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posted by rybreadmed
on Feb 7, 2008 -
8 answers
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 -
3 answers
Help me feed my inner Midwesterner. . . recommend a grill-your-own-steak place in the NY/Philly area?
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posted by jujube
on Oct 31, 2007 -
6 answers
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?
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posted by nitsuj
on Oct 3, 2006 -
11 answers
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium?
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posted by Jimbob
on Jan 3, 2006 -
19 answers
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 -
7 answers
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
25 answers
Best steak in Boston? Staying in Copley Square so if its walking/taxi distance even better!
posted by omidius
on Feb 16, 2005 -
12 answers
Has anyone ever sent you really nice steaks in the mail? I have a coworker across the country I'd like to reward, and as he's on Adkins, my usual Belgian-brownie shipment isn't going to cut it. Any vendor recommendations based on experience?
posted by clever sheep
on Feb 15, 2005 -
30 answers
