Ask MetaFilter questions tagged with steak

Secret ingredient: locally raised ribeyes

NoMich — Fri, 18 Dec 2009 11:28:20 -0800

I need new ways to cook some ribeye steaks. The meat: I've got two decent sized ribeye steaks purchased from a local farm. Their cows are allowed to graze in pastures all they want and eat all the grass they want, but are fed one grain meal a week to allow for a bit of marbling in the meat.

The challenge: make a delicious meal from these steaks from an electric stove. Usually I would just grill them up, but that's not possible right now. What would you chefs do with them?

Where would you take a friend out for steak in downtown Portland?

pdxgirl42 — Sat, 21 Nov 2009 14:02:38 -0800

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?

Too gross to eat?

shelayna — Fri, 23 Oct 2009 04:59:55 -0800

Can I still eat this steak even though ants have already partaken? Oh, I'm angry. I grilled some sirloin steaks to perfection, put them on a plate...and then the phone rang. I left the plate on the kitchen counter for a long time (the conversation went on for about an hour and I forgot about the meat). When I came back, I saw a few ants on the plate. Gross! I did see a few (like 3) ants actually crawling ON the steaks. I did the first thing that came to mind- took the steaks to the sink and washed them off. I dried them off with paper towels, wrapped them in foil and put them in the fridge.

Can I eat these steaks? SHOULD I eat them? I think I can get past the gross-out factor. It was only a few ants. I don't know how washing the steaks (quick rinse under the faucet) will affect the taste, but I'm willing to give it a try. Should I heat them up and have at them?

What is your best, favorite bourbon for under $100?

device55 — Wed, 02 Sep 2009 21:35:54 -0800

What is your best, favorite bourbon for under $100? I'm getting together with the lads this weekend for whisk(e)y(s) and steaks.

I'll be handling the cooking - as is the tradition among our people - and our resident Scotch expert will be procuring the scotch.

I'd like to locate a nice bottle that I haven't tried before.

I am familiar with:
Maker's Mark
Knob Creek
Corner Creek
Woodford Reserve
Basil Hayden
Booker's
Baker's
Elijah Craig

The steaks are high

Hogshead — Tue, 04 Aug 2009 17:34:44 -0800

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? We're assuming that the steak starts off frozen. Obviously.

Yes, another annoying "Is this safe to eat" question.

anastasiav — Wed, 10 Jun 2009 13:56:12 -0800

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!

pghjezebel — Mon, 04 May 2009 12:34:33 -0800

SteakFilter: Help us wow our Mom's with a great steak recipe for Mothers Day! The Mom's in our family have requested steak for Mothers day dinner. We're tired of cooking the same old stuff (dry rubs, BBQ, plain grilled). What we need is a recipe that will wow them!

If it helps, so far the side dishes ideas being tossed around include:
Cauliflower Popcorn
Garlicky Greens
Polenta Fries or Spinach Mashed Potatoes
Salad

Help us wow our Mom's!

Grill pan gift suggestions for newlyweds

grouse — Fri, 03 Apr 2009 09:20:02 -0800

I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it? My friends like barbecue and meat, so I thought about getting a little patio grill. I called their apartment's management office and they said no way. So instead my idea is to get a grill pan.

They have a lot of other Calaphon Contemporary nonstick stuff on their registry, so I was going to go with that unless you have better suggestions. What are your suggestions for size and model? I see Cook's Illustrated did a roundup, but not being a subscriber I can't see the results. I figured a small one would be fine—assuming they aren't going to have big parties, they aren't going to wish for one of those unwieldy double-size ones, right?

Then the question is what to go with it. One route would be to get some accessories like some nice tongs and a cookbook (suggestions welcome). Maybe an oversized container of kosher salt (I know they would get a kick out of this since she is converting to Judaism). Even with all that it's probably not as big a gift as I wanted to send them so I would probably want to add another small-medium item. Suggestions welcome.

Another idea would be to buy some steaks. Are mail-order providers like Omaha Steaks worth it? If so, recommendations are welcome! Or maybe I should try to arrange something with a local butcher or store instead (they live in Houston). While I usually hate gift cards, I think life is a bit crazy there right now so I was thinking I would get them a gift card so they can use it whenever they want. On the other hand, the mail-order steaks are frozen anyway, so maybe I should just send them now.

I'm looking to spend about $100 overall, which is why it will probably be either steaks or accessories. I'd prefer to ship (and unless I buy before the wedding tomorrow that is my only option). Amazon Prime options are also preferred cause I can ship them fast for free.

Your general advice welcome.

Spanish Translation On Beef Cuts

spinko — Fri, 17 Oct 2008 06:40:54 -0800

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... Having trouble finding out what to ask for in Spanish when getting to the butchers as there is so much choice.

Minneapolis meat advice. Butcher recommendations & meat related questions.

rdurbin — Wed, 01 Oct 2008 09:22:48 -0800

I am an ex-vegetarian (7 years) that is looking for some STEAK related advice. 1. I live in South Minneapolis (near Richfield). Does anyone have a butcher recommendation in that area? I just had a bad experience with Cub foods with some salmon so I am looking for some reasonably priced alternatives.

2. Does it make sense to freeze steaks or can you notice a big difference when they are frozen/thawed?

3. What cuts of beef would you recommend for someone that likes filet mingon (t-bone freaks me out)?

Your brother wants steak

emelenjr — Thu, 18 Sep 2008 16:01:44 -0800

I need your recommendations for steakhouses in the D.C./Northern Virginia area. Is Fleming's as wonderful as I've heard it is, or are there better steakhouses that are perhaps not chains? I'm the best man in my brother's wedding, and I'm trying to organize a night out for the groom and his groomsmen.

We will have transportation to and from, so parking is not an issue. A private room would be a nice touch, but not absolutely necessary.

How hot is my meat?

wordsmith — Mon, 21 Apr 2008 11:07:13 -0800

What digital cooking thermometer do professionals use? My Polder brand thermometer (similar to this one) just broke, but even when it was new, it wasn't very good. I had a hard time trusting its readings. Is there an end-all meat thermometer out there?

I realize that "true" professionals probably know how hot their meat is without a thermometer, but surely there's a decent one on the market aimed at semi-pros, no?

What should I do after college?

rybreadmed — Thu, 07 Feb 2008 18:05:07 -0800

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. I'm in my late 20s and am a bit less than a year away from receiving a BS in mechanical engineering from a not-very-prestigious state university in Los Angeles County. I already possess a BA in creative writing and an MBA in finance. I went back to school for the BSME a couple of years ago. My grades are quite good (mostly A's, with a couple of B's every so often--nothing below a B). Next quarter, I'll be attending a very prestigious engineering school (also in the LA area) for a class on an exchange program (I'll get credit at my own institution for work done at the prestigious engineering school). I've also been working at an engineering firm doing actual engineering work.

So I ask you: What do I do next? I enjoy finance and engineering (and creative writing, but that won't put food on the table). I've thought about going to school to study quantitative finance, but more school? Another masters? Do I want to be in school forever? Do I get an engineering job? The idea of JUST doing engineering work kind of bores me.

Do I try to find a consulting job? Consulting sounds exciting, but do they hire engineers fresh out of school? And my undergraduate institution for my BSME isn't prestigious. From what I hear, McKinsey and Boston Consulting Group hire from schools everyone's heard of (such as the prestigious school I'll be attending next quarter).

Also, it has been said that my participation in this exchange program would help my chances of getting into their graduate school. From this particular institution, I wouldn't mind another year or so of school for a Master's, but there's no guarantee of getting in (or even succeeding in their exchange program).

I ask you (yes--YOU!) for your ideas. I want to hear things I haven't thought of. I want to make a pretty good amount of money. A lot of money would be great. I don't want to work 80 or 90 hours per week unless there's a light at the end of the tunnel. Also, I want to see my girlfriend for more than an hour a week. No, I don't want to join the Peace Corps. No, I don't want to move to Qatar to take part in their huge economic boom. No, I don't want to join the military (as suggested by the idiot career adviser at my school's career center).

Ingredients and nutrition facts

Mr_Zero — Thu, 17 Jan 2008 09:54:46 -0800

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.

Heed the call of the fire pit

jujube — Wed, 31 Oct 2007 05:43:11 -0800

Help me feed my inner Midwesterner. . . recommend a grill-your-own-steak place in the NY/Philly area? As the weather turns cold, I've been hearing the call of a communal fire pit. Anyone know of of a grill your own steak house in or near NYC, Philly, or anywhere in between?

Give my steak some flavor

timelord — Mon, 10 Sep 2007 14:29:25 -0800

How do you jazz up a tender (but bland) steak? I recently got a good deal on some New York (cut) steak. After grilling a few (seasoned w/ salt + pepper), I'm less impressed w/ the flavor than I am w/ the texture. I understand that the tender cuts tend to be the bland ones, but I'd like to do something w/ this steak.

What would you recommend? I find that simpler is usually better w/ steak, but I'm open to all suggestions (marinades, seasonings, etc).

Denver's just a cow town....

cschneid — Fri, 15 Jun 2007 17:56:58 -0800

Can you recommend a good steakhouse in Denver near Coors Field? I need a resteraunt recommendation near Coors Field in Denver. We're looking for something around 20 or 30 dollars a plate. It's for a batchelors party, so beer and a slightly more casual atmosphere would be great too.

Mid-range steak house in NYC?

lovejones — Wed, 11 Apr 2007 09:08:35 -0800

Mid-range steak house in NYC? A friend insists on taking me out for a steak dinner in return for a favor I did for him. I know what the good high-end steakhouses are (Luger's, Strip House, Wolfgang's, Q-Meats, etc.) but I don't want to decimate his wallet, as it wasn't that big enough of a favor to demand the finest of meats. He's letting me choose the place and I am stumped, so any recommendations for a good steak joint below the high-end options would be great. Or a non-steakhouse that has a few good menu options would work as well. Thanks!

Red Red Meat: Where can I purchase you?

otherwordlyglow — Wed, 13 Dec 2006 19:42:25 -0800

I'd like to send some raw meat to my brother for Christmas. Web site suggestions? I've decided that my brother and his wife are gettting steak from me for Christmas. I know there are a lot of options online that will ship with dry ice but I'd appreciate any recommendations for places to check out.

Pan Sauce Hints and Tips?

empath — Fri, 10 Nov 2006 10:29:12 -0800

Tips for making pan sauces? Since everyone was so helpful with my stir fry question before, I thought I'd ask for tips for pan sauces. I'm looking for general tips, quick recipes. Particularly which wines you think are best, the best kind of pan to use for searing meat/making sauce (specific brands/models would be nice).. And last, most recipes call for stock, which I'm not going to make. Canned broth isn't a good substitute-- what about the Wolfgang Puck 'stock' that you can buy, is that good enough?

Cheap hotel and meat on Christmas Eve

nitsuj — Tue, 03 Oct 2006 10:14:16 -0800

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? I'll be in Chicago with a friend on Christmas Eve this year, and I need a place to stay near O'Hare (nothing too seedy) before we fly to India the next day (which explains the red meat portion of the question).

Cheap for me means <$70

Near O'Hare means a quick cab ride away at the furthest

Red meat means a steak or something similar

Christmas Eve means a time for joy

There's nothing like a good steak

elkerette — Tue, 30 May 2006 06:20:37 -0800

How to find bavette in Toronto? One of this ex-Montrealer's favourite cuts of cow is the French bistro classic "bavette".

From experience, it is a rather large cut of steak that is similar in texture and appearance to a flank steak - yet somehow isn't the same (it's generally way more tender and slightly less fibrous).

I have been craving bavette for a while but, now that I am in Toronto, have no idea how to ask for it at my butcher counter.

I have tried googling "bavette" and have come up with the english translations "flap meat", "short loin", "skirt steak" among others.

What do I tell a Toronto butcher I want?

Also - bonus points if any francophile Torontonians can point me towards an inexpensive, centrally located restaurant that serves a good bavette and frites for under $20.

Rump Steak Cooking

Jimbob — Tue, 03 Jan 2006 23:25:00 -0800

What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? I've received mixed signals in the past. In Home Economics class in school, we were taught to "seal" the steak on both sides to lock in the flavour and juices.

But I've seen cooking shows where they've said to cook it on one side until the blood starts coming through to the top, then turning it over and cooking the other side.

Also, should I sear it and then put it in the oven for a while to cook through, or fry it in the pan the whole way through?

How long should I cook it? (So I can time the hardcore creamy mushroom sauce I have planned)

Beef, French-style.

bshort — Thu, 11 Aug 2005 04:54:52 -0800

Why does my steak taste so good? Hsoltz and I are on our honeymoon in Paris, and we've noticed that the steak here tastes different than it does in the US, even compared to USian restaurants that seem to offer fairly traditional French fare. The beef itself seems to have a slightly different consistency, with a different "crust" on it, and the taste is distinctly "beefier."

Has anyone else exprienced this? And, any idea how I would replicate this difference once we get back to NYC?

What is the best steakhouse in Kansas City, MO?

sciatica — Sun, 27 Feb 2005 10:51:26 -0800

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?