Loving red meat feels primal and right. 'Hounds share everything you need to know about steak here: cooking tips, best restaurant steak dishes, information on cuts of meat, and more.

21 Amazing Air Fryer Recipes You Did Not See Coming

You expect the almighty air fryer to turn out crisp fried chicken, crunchy french fries, and other goodies with that key f-word in their names. But the air fryer is a lot more versatile than you might...

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Suggestions for Steak Marinade

by jillfiredup 6 years ago

Making Angus Top sirloin tonight. Great meaty flavor and tender enough for family. We're having guests tonight and I would like to tenderize with a marinade but not detract from the delicious mea...

What should I do with cube steak?

by DanaB 13 years ago

Hi all, Last night at the market I bought some cube steak, sort of by accident (I thought it was chopped enough to make hamburgers from, but, well, it wasn't -- live and learn!). So, does anybo...

5 days old steak, Ok to eat?

by Anarkya 11 years ago

My grocery store is being renovated and 2 days ago I went and bought steaks. I never have problems with the packing date, but yesterday I noticed that the steak were packed on Sept 25th after they ...

Sous vide steak safety?

by zackly 6 years ago

I don't usually cook tender cuts of beef sous vide. I rather grill them or do them in a cast iron frying pan. I have a Choice 2 lb. porterhouse that I bought three days ago that now has the appeara...

Explain Alton Brown beef instructions?

blue room
by blue room 6 years ago

Alton Brown's recipe for Chicken Fried Steak calls for bottom round. He says to "cut the meat with the grain into 1/2 inch slices." I'm just wondering -- why cut *with* the grain ?


by angelo04 14 years ago

Had a great nicely marbled Rib eye. Pre Heated my cast iron pan on the stove top. Preheated the broiler to 500 degrees (It’s an electric oven, I’m partial to gas, maybe this is part of the proble...

Some good sides for Ribeye Steak Night [Moved from General Topics board]

by lynng32 14 years ago

I am so excited to have my picky father over for dinner because I still wow him with my meals. This Friday I will be tackling making Ribeye for the first time. Why ribeye? Because I've been told I...

Rib Eye Steak Marinade

by DaisyM 12 years ago

Could you suggest a great marinade for grilling rib eye steaks? Should this be done 24 hours in advance? Thank you!

How do steakhouses cook steak?

by Howard_2 14 years ago

Can anyone here state for certain how high-quality steak houses cook steak? My understanding is that you get the best cooking from charcoal, because it´s much hotter than gas. So do steakh...

Beef Fajitas - want to use more tender cut than skirt steak...

by ThePiglet 7 years ago

Hi guys! I want to make fajitas tomorrow and although they always turn out pretty good when I use the typical skirt steak, I am willing to spend the extra $$ on a more tender cut of meat. I know ...

Do you marinate your steak?

by Firegoat 8 years ago

I have always been a minimalist steak cooker. Salt/pepper perhaps. Brisket, yes I marinated the crap out of that. But otherwise not much. I admit I've fallen in love with Daddy Hinkles wet/dry m...

Marinade for fajita meat?

by Knockahoma 8 years ago

I hate buying premade marinades at the store because you don't know what they added to make it last twenty years on the shelf. I have a good recipe for steak marinade. Does anyone have a good rec...

Best/cheapest mail order dry aged steaks

by Bourbonandbacon 9 years ago

I am looking for the best deal (though I realize this is kind of an oxymoron) for dry-aged, USDA Prime steaks for a large group for this memorial day (preferable ribeye and ny strip). Does anyone ...

Best Marinade for Grilled Skirt Steak?

by Funwithfood 15 years ago

I have grilled flank, but not skirt steak--any tips? What is your favorite marinade for skirt steak, and how long should it marinate?

Do you eat, and enjoy, your steak rare?

by ipsedixit 10 years ago

If so, may I ask what the appeal is? When I say rare, I mean internal temp of 120F and the meat is still bright red and near raw. I'm not talking tartare where it's either finely minced (or c...

Black and Blue Steak VS Medium Rare

by steakrules85 14 years ago

I am a steak lover and always get medium rare because I love a nice red center and a charred outside. My friend told me that he gets his steaks "black and blue" which means charred and crisp on the...

Bought too much steak... freeze "as is" or cook then freeze?

by tastyjon 13 years ago

The local grocery had a great deal on "petite sirloin" pieces (basically little steaks the size of chicken breasts). Bascially - buy one "family" pack, get another free. However I'm single and w...

A Recipe From The Depot Restaurant [moved from Miami-Ft. Lauderdale board]

by lrdecker1 9 years ago

I ate at The Depot restaurant many years ago and had what I recall was a filet mignon that was stuffed with oysters that had been marinated in whiskey/bourbon. Awesome!!!!! Off and on over the ye...

Costco - Prime Beef Vs Choice test

by Fritter 12 years ago

After talking about the choice Vs Prime steaks at Costco on another thread I decided the only real way to get to the bottom of this was to do SxS tests. I'm starting with Top Sirloin steaks and wil...

Rubbing oil on steaks before grilling...what's up with that?

by steakman55 13 years ago

I keep seeing all the cooks on TV and in recipes recommend that steaks be oilde before grilling. I have grilled thousands of steaks over the past 50 years and never oiled one. Particularly if one...

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