Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
I am preparing a special dinner for my SO and would like to amaze him with my cooking skills. The problem: I'm planning to serve dinner in an hour and a half and have no idea how to prepare a steak! [more inside]
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]
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]
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.
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?
Recipes for rib eyes that aren't in steak format? [more inside]
How should I prepare a leftover ribeye steak? [more inside]
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?
Who sells the best beef in the Bay Area? [more inside]
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.
How do you get a steak brown, not grey, on the grill? [more inside]
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!
Where can I buy awesome organic grass-fed beef in NYC? [more inside]
Which course is the best for learning how to cook steak? [more inside]
I froze a flank steak after it was marinated. How will this affect the texture of the cooked steak? [more inside]
NYC restaurant help--trying to find the name of a place reviewed by the NYT within the past year [more inside]
Help me learn to make the perfect steak. [more inside]
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.)
Using chimichurri as an example, what are some interesting sauces for steak from non-USA cuisines around the world?
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]
Minneapolis pho, and some general pho meat questions. [more inside]
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]
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.
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]
Good NYC steakhouse (that's not Gallagher's) [more inside]
Where are the best places to get steak and chips in London? [more inside]
I need new ways to cook some ribeye steaks. [more inside]
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?
Can I still eat this steak even though ants have already partaken? [more inside]
What is your best, favorite bourbon for under $100? [more inside]
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]
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?
SteakFilter: Help us wow our Mom's with a great steak recipe for Mothers Day! [more inside]
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]
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]
I am an ex-vegetarian (7 years) that is looking for some STEAK related advice. [more inside]
I need your recommendations for steakhouses in the D.C./Northern Virginia area. [more inside]
What digital cooking thermometer do professionals use? [more inside]
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]
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.
Help me feed my inner Midwesterner. . . recommend a grill-your-own-steak place in the NY/Philly area? [more inside]
How do you jazz up a tender (but bland) steak? [more inside]
Can you recommend a good steakhouse in Denver near Coors Field? [more inside]
Mid-range steak house in NYC? [more inside]
I'd like to send some raw meat to my brother for Christmas. Web site suggestions? [more inside]
Tips for making pan sauces? [more inside]
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]
How to find bavette in Toronto? [more inside]
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]
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