Steak

Steak 'n Shake was created in 1934.

The best and easy way to gauge the thickness of a steak is to keep a plastic seven inch ruler in your kitchen. This completely takes the guess work out of determining the thickness of your steak. Thus taking the guess work out of how long it will need to be cooked for your preference.

It is because red meat takes longer in its journey through your body to digest, and then "goes off" while on its travels, which then release toxins that cause an upset stomach

Red meat never upsets my stomach nor does it "go off" in my stomache. I chew my meat before I swallow and since your system was designed to use meats and veggies and grains and nuts of all types you shouldn't be having any troubles if you chew your food properly and don't over eat and eat slowly.

The best way I know, is to cook it under the broiler for just a couple of

minutes on each side.

If you're cooking a thick steak, you might want to sear it

well in a skillet and then finish it up in the oven at about

375 degrees or so.

FriPilot

Skirt steak is cut from the plate of the cow. The plate is located in between the brisket and the flank on the cow's stomach.

No. No cut of beef has any starch in it. You only get starch from grains, like corn, barley, wheat, rice and rye. But not meat, and certainly not vegetables.

It depends on how you like your meat. It also depends on how much the strip steak weighs and how thick it is. For example, a 2 inch boneless steak should be cooked a total of 18 minutes, 9 minutes each side over a hot grill.

Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Make that one if the ambient temperature is very warm. At that point, it should be refrigerated or re-heated.

Complete steak dinner, all the trimmings, dessert and nice tip, $2 OTOH, full week's work for a highly skilled craftsman would make him $100 His nice house cost him $10,000 His car cost him $1000 A gallon of gas was $0.10, a full tank, $1 His kid's allowances, if any, would be "a dime a month for every year of age"

The calorie content of steak and potatoes depends on how the steak and potatoes are cooked, what kind of steak and potatoes are used, and the weight of the steak and potatoes. Please feel free to ask the question again and include more details. Alternatively, for the calories in cooked steak by weight, and the calories in cooked potatoes by weight, see the page links, further down this page, listed under Related Questions.

Leave it in its original packaging. Place it in a pan to catch any purge that might leak out and put it in the fridge. If you can put it on a middle shelf and be assured that it will not leak and contaminate other foods, that shelf will probably be a bit warmer than the lower shelves and could encourage a faster thaw. Depending on the size of the steak, one day should do it.

The steak can be cooked while still icy.

No that isn't safe. Perishable foods can't be left out of refrigeration any longer than two hours, or bacteria will start to grow. Even if the bacteria are killed off by cooking, in that time frame they can produce toxins which can't be killed by heat. And those toxins make you sick. More than 75,000,000 Americans are sickened with food poisoning every year, and more than 5,000 die. Never marinate meats at room temperature.

The loin area, the top of the back.

A 1" sirloin steak will take 8 to 10 minutes on a grill heated up to 400F initially. Obviously, the 8 min. will be more rare than the 10 min. I like the 8 it's has a touch of red at the center.

Kangaroo steak comes from slaughtered kangaroos.

If the question refers to which part of the animal kangaroo steaks come from, see the related link for a butcher's diagram of kangaroo cuts.

It's 'cured' not raw. You will want to heat it until it's internal temp reaches the advised temp.

A ham that is "Ready to Cook" means that it is only partially cooked and still needs to be cooked to be eaten. It's not completely raw, but shouldn't be eaten unless cooked further.

Carpaccio and crudo are other forms of rare food preparation similar to a tartare.

My favorite marinade (if cooking on the grill) is to place the steak in a zip lock bag, then pour in some Russian salad dressing. After sealing the bag, turn it to make sure all sides of the steak are coated. Let marinate in the refrigerator for overnight, or at least several hours before grilling. This is also delicious on shish-kabobs.

You should use fresh dressing for basting the meat while grilling; don't use what the meat was marinated in since it can result in food-borne illness due to the raw meat contaminating the marinade.

Cube steak can be made from the top sirloin, so the only difference then would be that the sirloin is cut as a true steak, but to be "cube steak", the meat has been tenderized by pounding with a meat tenderizing hammer or put through a mechanical meat tenderizer to partially slice the fibers to make the meat more tender. Cube steak is also often made from the top round.

DO NOT COOK FROM FROZEN!!!!!!!!!!!!!!! Let them defrost. You are just asking for food poisoning if you try it. I personally fry steaks on super hot heat to seal the meat. I like them nice and rare inside so I cook them really hot so the outside is cooked properly and the inside is nice and pink. Do it for about 3 minutes or so on each side. If you prefer it a little less bloody then turn the heat down to about halfway, and do 'em for about 4-5 minutes or so on each side. You can tell if they are well done by sticking a fork in and seeing if the juices run clear. Before I cook a steak, I like to tenderize them with a tenderizer (like a small hammer with little points on it). Makes them a little less tough if they are a cheaper cut and helps me get out my frustrations for the week!

First of all marinate the chicken or beef steak pieces with spices. In the meanwhile, prepare steak gravy with milk or cream. Cook the marinated pieces with very little oil in cast-iron skillet. Pour the gravy on steak pieces in a serving dish and serve with mash potatoes or fries.

fillet strips wich are removed from the sirloin.

There are 15 calories per serving.

My understanding is that a guy named Wimpy in Danville, VA created this type of steak

yes, it is made entirely of protein and fat