Steak

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

One can purchase mail order steaks from websites, such as Omaha Steaks. One could also purchase them from the Chi Gourmet Steaks and Littlefield Ranch websites.

According to the USDA, unused portions of food thawed in the refrigerator can be refrozen. However, there maybe a loss in the quality of food due to the moisture lost during thawing. You should never refreeze any foods left outside of the refrigerator for longer than 2 hours - 1 hour in temps over 90 degrees.

It is to do with the amount of myoglobin, an oxygen-carrying protein found in the muscle tissue of animals. There is more myoglobin in beef, than pork, and it is this that turns brown when it is cooked.

No. Never give a dog cooked bones. Cooked bones are brittle and splinter easily. Raw bones are much softer and safer for a dog to chew, but make sure they eat it slowly so they don't choke. You can hold one end of the bone to ensure your dog doesn't try and swallow it whole.

• Remove steaks from the fridge at least 45 minutes before cooking.
• Just before cooking, rub steaks with olive oil and generously season to taste.
• Preheat grill to medium heat (approximately 375°F).
• Grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
• Remove from the grill and top with a pat of butter, loosely tent with foil.
• Rest steaks 5-10 minutes before serving.

Cook times provided are approximate for a 1" steak and will vary based on steak thickness and temperature.

If you make the pieces very very small, you could drink it.

Several ways are available of tenderising meats, generally after culling the carcas should be left for 2 - 3 weeks to mature and let the natural fibres of the meat deteriorate slowly so they are not so closely bound.

Once you have your steak there are several methods dependant upon whether you want to introduce new flavours to the meat or just want the natural taste or the steak.

Long slow cooking is the key so the gentle heat breaks down the fibres, tenderising salts and commercially available tenderising mixes generall contain papaine which is derived from the papaya fruit, this acts as a natural tenderiser breaking down the enzymes in the meat, it is available nationally or you could even just marinate the meat with papaya slices.

Another alternative is to give the meat a good bashing, several meat mallets are available, we found several at Kitchenaria www.kitchenaria.com they work by physically breaking down the meats fibre and muscle ensuring a tender steak without additional flavourings being incorporated into the final dish.

You can start by putting the steak on the center of the coals or right above the burner. Once you place the porterhouse steak on the grill, you should hear a sizzling sound. If you don't hear the sound, it indicates that the grill isn't hot enough to grill the steak.

Porterhouse steaks are best cooked if they are turned over a minmum number of times. Each side of the steak must be cooked for about 10 minutes. You can use a thermometer to actually check if the meat is done. You can check a steak temperature chart to know about it.

Depends on the size of steak but a rough estimate is about 8 grams per one oz. of steak.

Yes it does. It gives you the right amount of vitamin pizza and pita bread. It is good to eat with pie while underwater with sharks. I recoment to eat steak for its great sorce of pita bread

Season it well with salt and pepper,drizzle it with olive oil.Hot pan,cook till how well done you want.

To sear a steak means to cook it very quickly and briefly on each side over or under very high heat