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Steak
A steak any meat cut into a thick, flat slice. Steak is generally cut across the muscle grain.
585 Questions
How bad is steak for your digestion?
Proteins and fats are two of the most labor intensive nutrients to digest so they take a long time but are not necessarily bad for your digestion. You could make strong arguments that due to its high fat and low (zero) fiber content, it's bad for defecation. Many people allegedly have rotting compacted meat trapped in their colon due to a high protein/low fiber diet. And then there is the health aspect with cholesterol and high protein consumption but that is another story...
How do you get rid of the smell after cooking steak?
you clean your place with bleach, breeze and all the other cleaning stuff you have and your place will smell sweet and look neat again
Is Rib Eye the best steak for cheese steaks?
Yes. The best cheesesteaks in the Philadelphia/Southern New Jersey area are made with ribeye which is, by far, the most flavorable beef and the most tender beef. If you use any other beef, it's just not going to taste the same as the famous Philly cheesesteaks. That garbage that they try to pass off in the grocery store (Steak Ums etc.) is like eating frozen, beef-flavored cardboard.
At the better places that sell cheesesteaks, the ribeye is usually sliced up/cut into fairly small pieces to ensure maximum tenderness and then your cheese of choice is melted throughout. Favorite add-ons include one or more of the following: onions, mushrooms, lettuce and/or tomato. It's served on a good Italian torpedo style roll. Another favorite is the Pizza Steak which is ribeye on a toasted Italian roll with spaghetti sauce and melted mozzarella cheese.
The original cheesesteaks come from Pat's and Geno's (across the street from one another) in South Philadelphia. The classic cheesesteak from both of these places is made with thin pieces of ribeye with Cheese Wiz, with or without onions. Over time, thousands of local delis and pizzarias have refined the process according to customers' preferences. In the Philadelphia area now, the most common cheesesteak is made with sliced up ribeye, American cheese melted throughout, and often times with fried onions and/or sauteed mushrooms.
The cheesesteak is one of the most delicious sandwiches ever created. Unless of course a Genuine New York City Reuben happens your way. (A good King Crab sandwich is also a delight as is the Maryland Crab Cake and Biscuit Sandwich, the soft shell crab sandwich and the Maine lobster sandwich. A few place still serve a dececent BLT or Club.) In terms of volume alone McDonalds does very well.
There are those however who would insist that a decent and high quality ribeye is wasted when slathered with cheese and onions and served, on a fancy named hot dog bun. Top round is good enough for any sandwich and reserve the steak for genuine dining. Some insist that that cut of beef (except on old terminal bulls, range-fed 5 year old maverick steers and culled dairy animals) should be sent to a decent feedlot to await slaughter at no less then choice and preferably prime grade. It should then and only then be served as a rare, slow roasted and externally seared 'Prime Rib Roast'. Peasants should eat hamburger, oxtail, Cabeza and beef shanks while reserving the Best of the Best for us elitist snobs.
Sell the sizzle not the steak?
Sell the sizzle not the steak would refer to the ideology that simply believes in exposing off the "IDEA" of the product you are talking about.
operhaps you mean a "stake". which is a long wooden pole with a pointed end. and no, he did not. Jesus Christ died upon a cross, a form of execution in biblical times, where ones arms were nailed upon the ends of a plank nailed to another, longer plank. in this form, ones body was suspended, and after being nailed and hung by the hands, was left to die of blood loss.
What is better for you chicken steaks or lamb chops?
It depends on what you want to improve on. Both meats have there own benefits along with bad things, so either way there are good and bad things
I believe you are thinking of Ceratosaurus. Ceratosaurus wasn't large enough to hunt adult sauropods, but could hunt young ones or scavenge on adults. Allosaurus, however, was much larger, so Ceratosaurus would have to wait for its turn if it wanted to scavenge at the same site as Allosaurus.
No, bourbon steak is made with tender loin (beef) or any other choice steak.
The steak is marinated (soaked) in a bourbon mixture before cooking, hence the name.
What is another meaning for tube steak?
Sometimes it means hotdog. In different terms, it also can mean penis.
How should you eat steak if you have braces?
You should cut it into small peaces and then you can it then.
An abalone steak is a steak made out of the California Red Abalone. The California Red Abalone is a species of very large edible sea snail.
How do you contact walmart meat dept. reGARDING tough tbone steaks?
You bought steak at wal-mart, and you're surprised it's tough? That doesn't make much sense. The other possibility is that you overcooked your steaks.
After searing steaks on stove top why do chefs put them in the oven?
Well it was believed searing sealed in the juices of the meat, however now it is just a way to get a nice flavorful crust on the meat, which you cannot get in the oven.
Also, when you sear the middle is still raw.
Hangar steak vs skirt steak which is a better cut?
Hanger steak has a meatier taste and is less "stringy"; making it superior for a steak dinner. Skirt Steak has more marbling and "crunchy" exterior when grilled; making it perrfect for fajitas or stir fries. Both are tastier than traditional steak cuts; yet tender if prepared correctly.
What kind of clause is After the grill is hot add the steaks?
In this case, "After the grill is hot," qualifies as the clause in the sentence.
How did Kansas City Steak get its name?
From what I have been told, by olden relatives, it came from the fact,that after the civil war, Texas sent huge amounts of cattle north to Chicago's slaughter houses, because of the new meat demand, and due to the fact that Texas was rather unhurt during the war, they had the meat on the hoof at hand. They were taken off of the range, and shipped to Kansas City, where they were relayed to Chicago, but since the range in Texas is somewhat rough, the resulting beef cuts were not as tender as desired, but rather like the old cattle trails from yore, where the cattle were driven to the train yards up north, and the meat was somewhat tough. As a result, cattle yards would keep some of the cattle there, and would fatten them up for as much as a month, on corn and other grains, so as to gently tenderize them, and ergo, these steaks were know as KC steaks, because of this process. That is what I recall. Hope that this helps.
Where can you find the cc steak sauce commercial?
Go to youtube.com and type in cc steak sauce commercial.
