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Dr. Lenin posted:I'm a stupid newbie cook who is really paranoid about getting sick from undercooked cuts of meat. What are the best cuts of beef that I don't have to worry about cooking to rare / medium-rare, and are there any stores I should just avoid getting meat from altogether or does it not really matter? Just about any whole piece of beef is likely safe to eat undercooked. Generally ground beef is what people worry about, because any surface bacteria has been mixed into the meat. Generally the cuts that work the best rare to medium-rare are the NY strip and tenderloin (which are also the two muscles that make up T-bones and porterhouses), ribeye, flatiron steak (also sold as top-blade chuck steak), tritip, skirt steak and flank steak (sometimes sold as london broil).
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May 15, 2013 19:00
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| # ¿ Apr 20, 2024 02:37 |
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Got the grill up to 650-700.
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Jun 6, 2013 03:10
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For those of you looking for good 'cheap' steaks, try to find flatiron steaks, also sold as top-blade chuck steak. It's usually relatively cheap, yet it's marbled well and second only to the tenderloin in tenderness. The cool thing about it is that it's marvelous in stews as well as seared and served med-rare.
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Jun 9, 2013 03:44
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If I'm cooking a steak with a nice fat cap, I'll just put that edge on the pan first and let it render/crisp up, then cook the steak in its own fat.
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Jun 9, 2013 19:40
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Boris Galerkin posted:but we do have an enameled dutch oven. Can I just sear/cook my steak I don't think you're supposed to heat an empty enameled dutch oven on high heat. That's always been my understanding, anyway.
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Sep 1, 2013 17:07
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I like black and blue for tenderloin, but for more marbled cuts I strongly prefer rare to medium rare, so the fat has a chance to relax.
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Sep 3, 2013 04:24
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Theoretically if you froze the meat beforehand, you could use a box grater to make a burger. Remember this if you're stuck somewhere with only a box grater and a freezer.
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Nov 6, 2013 16:48
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| # ¿ Apr 20, 2024 02:37 |
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With my gas grill, I take a large cast-iron pan and put it on the grill to preheat for at least 15-20 minutes. By the time I put the steak on there, it's around 700 degrees. I find the pan works much better than the grates, because even though they're cast-iron also, they're relatively thin and don't retain heat as well as a 12" pan. Instead of greasing the pan, I just start the steak on the fat side and let it render/crisp up before doing each side.
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Nov 8, 2013 15:18
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