Steak

The hanger steak is the diaphragm of the steer.

make sure theres alot of fat on it and the fat is the flavor!

delmonico steaks a.k.a prime rib average between 9 and 16

Firstly, it is a good idea to cut the fat off if you don't want much flaming when grilling the steak. If you wish, you can leave it as it is for the great taste. Start by marinating the steaks and putting them inside a plastic zip bag. Pour inside the prefered marinade and then refrigerate it for atleast 6 hours. use a mxiture of black pepper, a tablespoon of Worcestershire sauce and a cup of beer for improved taste.

Next, remove the steaks from refrigerator and then warm them up to get them ready for grilling. Set the grill to high temperature and don't put the steaks on top of the grill. Be sure to sllow it to heat up first to avoid burning. You can check if it is hot by putting your hand on top atleast 5 inches far.

Now, combine pepper, salt, garlic powder and breadcrumbs in a clean bowl. Dip the steaks in olive oil and then dip them right into the mixture. After that, put the steaks on top of the grill. Turn the steaks once it gets a brown color. Get a meat thermometer to check the doneness of the steak. When the meat is 170-degrees Fahrenheit, it is well done, 160 degrees for medium and 145 degrees for medium-rare. You are now ready to enjoy.

Happy to help you.

It comes from the back of the ribs of a cow thats what makes it so tender and juicy and also EXPENSIVE!

Grill it!

Grill it over direct heat, turning once. The time will depend on the thickness of the steak and the temperature you're looking for. The surefire way to get the temperature right is with a meat thermometer:

Rare - 125

Medium rare - 135

Medium - 145

Medium well - 155

Well done - 165

The majority of protein digestion occurs in the stomach and takes about 4-6 hours.

It is difficult to say whether the stomach or small intestine does most of the digestion of proteins because they each play an important role in two different phases of digestion. The stomach uses enzymes and acids to breakdown larger protein molecules and the small intestine, duodenum, uses different enzymes to break the protein down to amino acids where it can be absorbed into the blood stream.

If I were to pick which one is more important, I would pick the duodenum because without it even if the stomach did its part the particles would be too big to be absorbed and so eliminated from the body without being utilized. So I would say that the most important part of protein digestion occurs in the small intestine and not the stomach. After all, there are many people walking around today with a gastric bypass which essentially means they are living without a stomach. And just the opposite, there is no one walking around without a duodenum.

To correctly answer this question using the technical definition of digestion which is the breakdown and absorption of nutrients, the final absorption of complex proteins take longer than the short stopover they make in the stomach, it can take an additional 24, 48, or even 72 hours, or three days for all of the usable protein to be absorbed through the lining of the small intestine, depending on what else is in there and how fast or slow the digestive system is moving.

get your grill as hot as possible, salt and peper both sides of the steak and rub with oil. put the steak on, 4 minutes per side, turning 1/4 turn after 2 minutes to get your grill marks. this will give you a medium rare steak (this is assuming the steak is at least 1/2 inch thick and not over 1 inch)

That is always a trick and here are a few tips to help with it. One is to figure out how well you wish to cook it. I would recommend that you use a good meat thermometer as you cook it and check it often. Typically four minutes a side will get you a rare steak, but it will vary by how far from the heat and how hot it is. The thickness of the steak will be a large factor as well. One thing that will help is to cook the steak and learn the 'feel' of the meat as it get more and more done.

Steak comes from different parts of a cow. I mean from the back the "skirt" of the cow. the leg the neck and the butt. steaks come in many sizes and shapes, and "cuts. so in all steak comes from cows. Your welcome. =))))))))))))))))) really happy or fat??

A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.

Yes. It is preferable over trying to refreeze raw thawed chicken.

10 because there are 16 ounces in a pound. Thus two 8 ounce stakes make up one pound. Thus 5 pounds = 2*5 = 10 (8 ounce) steaks.

$1.88

While the choice of steaks may be subjective and depend on the area and theme of the restaurant, there are common steak choices that are popular with many consumers. They include top sirloin steak, beef tenderloin, rib-eye steak, New York strip steak, and flank steak.

Around 15% of retail beef cuts can be made into ribeye cuts. The average beef carcass will yield 569 lbs. of retail beef. This is 85.35 lbs. of rib eye cuts. Now if the average rib eye steak weighs around 13 oz., this makes around 105 rib eye cuts!

Well you can try making some mashed potatoes and while you are mashing the potatoes put some cream cheese and mix it. this make's it creamy and very tasting. also if you are a veggie person you can try to put alot of green beans carrots mushrooms whatever comes to mind.

It depends on what you are eating with your steak, if it is in a soup then it needs to be fully cooked. If it is to just cook it further then cook it anywhere from rare to medium rare on the stove, then in the stove at 375 for 10 mins. (depending on the rarity of your steak.)

Usually...unless it is prohibited by religious or cultural rules. "Permissible" means that there is some other power in your life that determines whether the food can be eaten. If you're not sure, you should ask your cleric or other source.

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Make sure you cook it thoroughly.

You usually buy 6oz of meat per person. Note that you will get about 40-50% shrinkage with Boston butts and brisket. Not too sure about tri-tip shrinkage as I don't cook that but it all depends on the fat content. Bill Barbecue Recipes - http://www.bbq-book.com

Lots of protein, iron, zinc, saturated fatty acids (yes, these kind of fats ARE good for you), etc.

You can search online for keyword "omaha steaks coupons" or "omahasteaks.com coupons", use any of the popular search engines like Google, Yahoo or Cool Cuil search.

The web site primechoicefoods.net is where you can order it, 2pack is $4.58, but yo have to pay $7.62 shipping. It is no longer available in my state Michigan.