I just started eating meat after 12 years and I have some questions?

Question

Please take your time to answer them, I would appreciate it.

1. What is the best type of steak to buy?

2. Why is it when I buy red meat and its red. I bring it home and it starts to look brown. Is that a bad sign? should I throw it away

3. I have no idea how to cook it. Can you give me an easy recipie that doesnt require frying? All I have is salt and pepper and garlic for spices in my house.

Answer 1

Best cuts out there are NY strip, and rib eye, I like them bone-in, but that is a personal preference. Red meat should be red. It is red because the muscle tissue is fresh, full of oxygen, and rich with moisture. If it turns brown, it hasnt been kept well as far as refrigeration goes, I wouldnt trust it. Thaw meat overnight in the fridge if frozen. As far as cooking, since steaks are naturally tender, all that is needed it fast hot cooking methods. Grilling, broiling, pan searing are recommended methods. Buy Certified Angus USDA Prime or Choice cuts if you can get them, as they are the highest quality. T-bones are great too, just rather large. Filet are great, really tender, and lean. However, since they are lean, they dont have a lot of natural flavor. NY strip and rib eye have the best marbling, which provides the flavor, and are decent as far as portion size. Stick with sizes between 7-12 oz per steak and you will be happy. Tender steaks fare better cooked to medium rare, to preserve tenderness, as well as flavor. Cooking the moisture out of it will make a good steak taste like shoe leather, and be as tough as beef jerky. Go ahead and grill, season your steak well, and give a good brushing of extra virgin olive oil before placing on your hot grill. The grill should be between 500-700F to make good marks and to properly seal in the juices. Have fun! Hope this helps

Answer 2

I used to work in a slaughterhouse and I can just about answer most of these questions for you.



1. This breaks down to 2 catergories really, Taste and Tenderness. For taste I would honestly say either Rump or Porterhouse. For tenderness I would go for Rib Eye Fillet but its abit pricey.



2. If you buy at supermarkets then look at the expiration date and make sure its more than 3 days till it goes bad. Also press it alittle and if there is a good amount of blood coming where you pressed then its pretty good and hasn't been there for to long.



If buying at a butcher then most of their stock will either be already pre-cut or in cryo vacumn sealed bags.Look for nice red looking meat and particularly the meat further from the front. Because the stuff at the front is afew days older. If your buying bulk as for a smaller cryo sealed bag usually 4 or so kilos then ask them to cut it up for you and they will do so. Rump is the best to pick for bulk and the freshness is locked in because its been sealed well.



3. I know you asked for ways to cook it without frying but I can't agree with you there because red meat particuarly cuts of steak taste the best when its either fried or placed on a grill. Now I will tell you on the odd chance that you will take my advice. Season the steak modestly with salt and pepper. Get either your pan/grill really hot and place the steak on it for 2 minutes each side. You will know when to turn when you see blood coming out of the top thats when you turn it over and finish off for 2 minutes. Salt brings out the natural flavour of beef so not to much or too little either.



I hope that helps you out some.

Answer 3

Top loin/ Strip is probably the cheapest short loin cut. A T-bone is a Strip and a little piece of tenderloin on the other side of the bone, a porterhouse is the same thing with a bigger piece of tenderloin.



Rib eye steaks have more fat and therefore more flavor, but my personal preference is towards a smaller steak, the tenderloin or Fillet Mignon. It's not fatty at all and has less flavor than other cuts and should never be cooked past medium-rare lest it become grainy. I also like the strip steak as long as it's not more than 1.5 in thick, otherwise I can't finish it.



The general rule is that the meat gets tougher and more flavorful the closer you are to the hooves or the horns, so the middle of the cow offers less flavorful but more tender cuts.



There is no BEST steak to buy, each has it's own use and best cooking method to use. The more tender cuts can take fast hot cooking with dry heat, e.g. grilling, broiling, searing, the tougher cuts require braising or stewing to be tender enough to be palatable.



For recipes go to http://www.foodtv.com type in steak and it will list recipes, I recommend anything by Alton Brown, but read the reviews.



I like this recipe, http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27523,00.html

You'll need whole peppercorns and a little bottle of cognac, cream and broth.

Answer 4

You buy what you like,,,I like NY strip and my DH likes rib eye....we both like Sirloin,,,,



This is so good it is unbelievable. You could use other cuts of beef steaks, preferably those that are very tender and relatively lean. If it is thinner or thicker, adjust the cooking time accordingly. The sirloin I used was cut from the most tender portion of the sirloin. I think it is sometimes called a sirloin fillet.



4 top sirloin steaks, about 1-1/2 inches thick and 6 ounces each, well trimmed of fat

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons butter

2 large cloves garlic, thinly sliced



1 tablespoon chopped fresh parsley (optional garnish)

Pat any excess moisture off of the steaks with a paper towel. Season with salt and pepper on both sides. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 minutes per side for rare, depending on thickness. (If you prefer your steaks more done, lower the heat after the initial searing to prevent them from burning.) Add the garlic slices, making certain they are on the bottom of the pan, and cook one more minute or until golden. Place on individual serving dishes. Add the parsley to the pan. Drizzle some of the pan juices and the garlic over each steak.



Add a large grreen salad and some nice bread...

Answer 5

my all time favorite steak is rib eye steaks on the grill. i just salt and pepper them put some garlic powder on them and slap them on the grill . Grill them until they are about the doneness you like make sure you dont poke them with a fork to turn them over. Use tongs. When you remove them from the grill put a piece of aluminum foil over them and let them set for 2 min it helps distribute the juices back into the steak. Making your steak tender and juicy if you cut it before the time it will be tougher and not as good..

no dont throw it away just make sure it doesnt smell bad before you cook it make sure you check the expiration date on the package too. i think it is turning brown from the air hitting it and from the lights in the store are different.

either grill it or put it on the broiler. both of them work great. just season as you like and put under the broiler or on the grill.

i also sometimes put them it in a hot skillet without any oil maybe a little cooking spray and brown sealing in the juices and then put it in the oven and bake until it gets as done as you like when i do that i put onions and mushrooms around it and just bake it until it is done. then when i take the steak out of the oven i make a gravy with all the juices and make some mashed potatoes and oh boy i am in heaven, hope this helps

Answer 6

1. It depends on what you want in a steak. If you want to grill or broil it to be tender you have to buy a more expensive cut that naturally has more fat. I prefer top sirloin myself. It is less fat and more lean but is still nice to broil and the flavor is nicer I think than some of the more expensive cuts. If you want to panfry you can buy little thin steaks to panfry. If you like them to be cooked in a moister way, you can get away with round steak that you have pounded to half its thickness, browned on both sides, cook in a small amount of liquid such as water or broth (or tomato juice as in cooking swiss steak). Covered and cooked on low heat. Even if you like your meat well done, never overcook it as it destroys the protein and makes the meat dry and stringy..



2. The meat turns brown as a result of exposure to air on the cut edges. It is still red inside. Never let meat sit in your fridge more than 3 or 4 days. Poultry should be cooked within a day or so or frozen.



3. Broil a tender cut of steak that is one inch thick about 7 inches from the broiler from 6 to 9 minutes on each side depending on how rare you want it.. Don't season until after you cook it. Pass the steak sauce.

Answer 7

1) The best steaks for Storage are Hands down Steaks with-out bones in them, T-Bone, Porter house..... The steaks that will Freeze and stay in a cooler the longest are non-Boned NY-ers,Filets, Ribeye, Etc.. The steaks with the Most flavor tend to have more Fatty Areas in it, such as "Marbleing", this is the little white fat specs in the Steak itself, The good stuff. One of the most flavorful peices of meat is the Ribeye, a very fatty steak but its worth the carving with your fork and Knife to eat just the Meat. A nice all around Steak on the grill or in the pan is a New yorker. they tend to be squaresh in shape and desent in size and they are easy to spot marbleing in , easy to cook and Best medium rare, "Squishy not firm when pushed on while cooking." Filet is the Softest and a very well eating steak, if cooked properly it can almost be cut with a fork, can be eaten very rare, and pretty leanient to cook. "Want squishy for Medium rare, Firmer for more well done".



2) The meat when it is bought is usually only a few hours to a few days Old after cut therefore the meat has not seen much oxygen so it is VERY red. When you go to cook the steak it might be turning a little Brown, this is just Air getting to the beef, its FINE. You can tell if meat is bad by the smell, TRUST me you will smell if its bad, It will be a nasty Sour smell that cant be mistaken, smells like old gym socks (If you could imagine that). Granted when smelling any Fresh meat it isnt going to smll like Roses.



3) You can make a nice Marinaded steak with the pre-mades like A1-Steak marinade, and Etc.... To make a nice tender Marinaded steak place the Marinade into a container large enough to hold the liquid and a few steaks if cooking for others. Place the liquid into your container and the steaks right into it like your bathing them, you cant stab them a few times with a knife or fork to insure Penetration of flavors. Cover the container with Plastic wrap and let sit for an Hour up to a Day, The longer the more Marinade flavor will be tasted in the meat after cooked. When ready to cook the beef, take it right out of the Marinade bath and place onto a grill, or a pan with light oil in it. Flip every few minutes unil (squishy for Medium rare, Firmer for more well done). And enjoy, Steak is best with Potatoes, Asperagus, and Rice.

Answer 8

I can answer 2.



The supermarkets have special lighting over the meatcupboards that make meat look a deep red, indicating freshness. You can watch the effect when holding your hand into the lamps, it changes colour. (Same trick is done with green veggies the other way.) It is a subtle change, but accounts for part of the change to brown.



Tip: Always keep meat in the coldest part of the fridge.

Answer 9

Try a T bonesteak under the broiler for about 5 mins each side.

Salt & Pepper is great.

Answer 10

1. red

2. it's fine, I'm stilll alive

3. I'm gonna give you two recipe websites, www.foodnetwork.com & www.alltherecipies.com



It's a good thing you stopped being a vegetarian. No offense, but scientists have proven that without meat, the brain struggles to grow.

Answer 11

lol im only 15 but i sure like to cool



ur steak should be red and as red it can be



if its like blood red then they might put some kind of coloring lol



brown is ok but i wouldnt risk eatin that >.<



and theres grilling but i dont think chicks grill XD

Answer 12

go back to being veggie. we live longer, we're healthier, and leaner.