Steak

The Steak and Ale restaurant chain declared bankruptcy and closed on July 29, 2008.

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No. It does not.

Yes, normally the term steak refers to beef (cow meat), but occasionally people refer to a similar cut of meat from other animals such a venison (deer) steak.

Dry aging steak is when beef hangs in a refrigerated cooler at a specific temperature and humidity for months after being harvested from the animal AND before individual steaks are cut. During this time, moisture evaporates from the muscle, concentrating flavors, and the meat is tenderized by the beef’s natural enzymes. You probably don't have a temperature and humidity controlled cooler with meat hanging rack in your home, so here is a method that will work in the standard refrigerator. STEP 1: Get good fresh meat - USDA Prime or USDA Choice. These high quality meats have a thick layer of fat around them that protects the meat from spoiling during the aging process. Please note that you must buy a WHOLE ribeye or loin strip as you CANNOT age individual steaks! STEP 2: Unwrap and rinse the meat in cold water. Allow it to drain and dry it with paper towels. STEP 3: Wrap the meat in large cotton towels and place it on the bottom of the refrigerator (this is day #1 of the process, mark your calendar). STEP 4: The towels must be changed each day and replaced with clean towels. Repeat this step daily for 10-14 days. STEP 5: You can now cut steaks off of each end. Leave the uncut remainder in the fridge to continue aging as in step 4. STEP 6: On day 20, cut up the rest of the meat and freeze it because any meat still left in the refrigerator on day 21 should be thrown away. There is also a product out there for drybagging, which I have heard eliminates some of the maintenance issues encountered while dry aging as described above. People have raved about drybagging, but I have never drybagged, so I cannot offer an opinion on it. I have included a drybag link below.

The motto of Mr. Steak is 'America's steak expert.'.

The Spanish cattlemen (vaqueros) introduced cattle ranching and longhorns to the American Southwest (including Texas) during the 17th century. The 800-mile long Chisolm Trail was the major artery of cattle commerce through The Frontier States, leading from south Texas to the slaughterhouses in Chicago, Kansas City, and St. Louis.

OK, normally there is a correlation between price of steak and quality of steak. In that case, I would try to find a good balance between the two for a well priced good steak as opposed to a cheap crappy piece of sh**. Hope this helped!

Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat.

Yh CHEESE

Canadian Steak Seasoning is also commonly know as Montreal Steak Seasoning and is purveyed by various spice manufacturers. Commonly available blends are produced by McCormick and Tome's. Ingredients typically consist of a coarse blend of salt, red pepper, black pepper, mustard, paprika extracts, onion, garlic, dill, and other spices. McCormick's Montreal Steak seasoning is a preferred and commonly available brand.

A typical price for a Choice cut of rib steak is about $9/lb. You may be able to get a Select cut on sale for as low as $4/lb. A normal range for high end Choice can be $8-12/lb. In certain specialty meat markets, you can find Prime cuts for $16-24/lb, particularly if they are aged.

In a restaurant, there is a big range. A very nice steak house will list a 24 oz. rib eye for about $22-30.

In order to best cook salmon steaks and avoid overcooking, it is better to keep the temperature around 350 degrees to 400 degrees F. There is no definite time to cook Salmon Steaks except you have to watch out when it becomes thicker. Try to bake an inch steak for 10 minutes to 15 minutes in an oven which was preheated to the temperature above.

Yes - you need this type of preparation to prevent the fried steak from becoming too chewy. It should almost melt in your mouth.

No - some people prefer a less-pulverized piece of meat. Cube steaks tend to be cheaper, inferior cuts "partially chewed" to camouflage some of the toughness. A good quality round steak or other cut is preferable to many connoisseurs. If you use round steak (or some other cut), the final product will retain less of the breading and be more meaty than that made with cube steaks.

Really, any cooking temperature is a safe cooking temperature for steak. You can eat steak raw, if you so wish, and the risks are minimal.

Blue and rare steaks are still cold in the middle, and people "rarely" (pun not originally intended) fall ill from those.

Halibut steak is surely a steak fish by name alone!

well, if you wanted a certain poundage of meat it is lol, and since they charge by the pound i would hope the weighed it

Chicken fried steak got its name from the way its prepared. Its breaded and fried in the manner of fried chicken, thus "chicken fried" steak!

Their website! primechoicefoods.net

One can buy a steak tartar at their local home department store. Many sites, like Amazon, sell either pieces of the set or the whole thing to their customers.

Yes, cattle is the only meat producing animal that produces beef.

Hanger steak is different than any other kind of steak because you are required to marinate them in order to cook them properly. If you cook the hanger steak like you cook flap steak, it won't be as good or healthy as a proper cooked hanger steak would be.

$4.90

Meat + Fire = Steak