SeCsTaC

So for the first time i tried cooking my steak, i dont have a grill so i pan fried it (i know i know, what a waste) i put butter on the pan, and then threw the steak on it, for about 4 minutes each side. Well on the outside of the steak it looked well done, but when i ate, some parts of the steak were pink/red and others were greyish pink. I ate it anways, but im worried, any health concerns?

Whiskers

Stick out your tongue, take a pic and post it....

Seriously, I think people eat raw steak often. If it was cooked for a bit, you should be ok.

TdotSSTSX

I eat my steak rare, no problems with 8 minutes of cook time, that's actually mediumish. Any blood when you cut into it?

alleyesonmeee

I eat my steak rare, you're fine!

KC 2004 TSX

I like my steak medium rare. I know many people that eat Steak Tartare. It's not my thing but to each his own.

TSX 'R' US

As long as you cook the outside of your steak (to kill off any bacteria/crap on the exposed sides), you should be fine.


beef sashimi

Kanon23

what about Mad Cow?

joerockt

Best thing to do next time is pan sear it like you did (but only for 2 mins on each side, and dont touch it in between!), then throw it in a 350 degree oven for about 10-15 mins...I do this sometimes instead of the grill.

I eat all beef medium rare...Shouldnt be a problem.

gocubsgo55

MEDIUM RARE!

Burgers are an exception because the meat is processed (some ass here, some heart there, a testicle over yonder).

soopa

You are a crazy dood

michiamo

You can cook the hell out of a steak and it will not kill BSE. The only guarantee against mad cow is to buy "natural" meats (Whole Foods, Wild Oats, etc.). These cattle are not fed animal byproducts and they are processed at a young age (they also don't use any antiiotics/hormones commonly found in "factory farmed" beef). They also don't use "downer" animals (sick cattle that were euthanized). I only eat natural beef, and I love it rare.

fdl

Steak is supposed to be pink and juicy inside.

Have you not ever ordered steak in a restaurant before? They give you an option of rare, medium , etc. Some people order it still blue and cold inside.

stuckthrotle

I ordered a blue rare steak at the keg once,It was basicaly a raw piece of meat slightly browned on both sides.It took forever to eat but i lived.

sleeper

good stuff. i usually have my steaks medium, just because i get a good mix of both raw and cooked. unless you haven't mishandled the steak (other than pan-frying it ), you should be fine.

:captainobvious:, you know you could've cooked it more, right?

CGTSX2004

iTrader: (1)

You're fine...people eat rare red meat all the time.

1killercls

goose25

You're gonna die buddy. I have it on good authority that this cow was the source of your steak

Lung Fu Mo Shi

We're all gonna die!

Whiskers

Thats just scary.

jcg878

You have no chance to survive make your time.

CGTSX2004

iTrader: (1)

Finally, a use for that smiley.

sipark

^^^^
This guy is in medicines, I think... I'll pray for you.


EDIT: CG beat me to it... I meant jcg.

jiggaman

dudes a gonna die now, haha!!

savage

as long as the meat was fresh you should be fine...

if you develop some swelling on your neck dont worry about it, it should go away in 3-5 weeks...

dabuda

i like my steak a little reddish...

so no, i think you'll be fine

TSX 'R' US

hmmm...might I add I had a filet once...where the middle was still jelloish...

CGTSX2004

iTrader: (1)

Fuck it, screw the cooking...BRING ME A LIVE COW!!



I do however, enjoy beef tatake. Nice and bloody...

RMATIC09

Thats fine dude. I get worried when my eels are dead when i eat them, i want them to squrim down my throat and get some chunks of in my teeth.

fdl

lol

Lung Fu Mo Shi

Dork. That's so 2001.

members78

if u want a 'gourmet' steak, place it in the fridge in a meat container (tuperware with small holes in it) and age the beef for up to 30 days. this allows some moisture to leave, while condensing the flavor of the meat.

preheat your oven to about 350, then heat up a pan real hot. add a lil' oil, and then sear one side of the steak (salt n peppa it real good b4). the steak should lift when it's cooked enough, approx 3-5 min. then flip it, place pan in oven, and let sit for approx 10-15 min.

'touch' the steak to feel the how well done. if it feels like your:
cheek, it is rare.
earlobe, it is med rare.
chin, it is med - well done.

after cooking, let sit for about 10 min, to allow juices to settle, otherwise it will spill all over the place. maybe put some tin while it sits.

prolly more info than u need, but im a steak man, and this recipe works wonders. enjoy!

jcg878

I'm slow with teh intranet

Lung Fu Mo Shi

I still like the flash animations and song that are floating around. One of the first mass photoshops to make it into the mainstream news. Second was the World Trade Center guy.

SeCsTaC

WooT! I was worried shitless. Thanks a lot guys, and members78 REP POINTS TO YOU! You got any more tips for an idiot that never cook a steak before (well 1 steak).

Also what kind of steak do you buy? I went to Ralphs (chain grocery store) and bought a steak that said USDA approved, and it was a pretty thick piece, it was like a T-Bone steak, i think it was porterhouse?

ANYWAYS, there were a bunch of steaks there and i didnt know which one to buy. Which ones are the good ones?

goose25

I generally try to stick with good sized T-Bones and have ordered some from here Omaha Steaks They were the BOMB and my mouth is watering just thinking about another one.

members78

thx secstac, filet mignon (aka tenderloin) and porterhouse (filet and new york strip separated by t-bone) are the priciest, usually very tender cuz it comes from the back of the cow, and isnt toughened by excersize. ribeye is also very tasty, look for marbling or speckles of fat interspersed in the meat, which adds a lot of flavor. i dont know much about the other cuts. flank steak is good for stir fry or outdoor grilling.

good luck with ur steak!

members78

yah omaha is great! also black angus (type of cow) is good also. ive yet to try kobe beef, but i hear that is the best, something ridiculous like pampering the cow, then massaging japanese sake into the meat - about 100 bucks per serving.

Lung Fu Mo Shi

Beef is graded by the government via the following from worst to best:

Select, Choice, Prime.

Depending on the grocery store, you get either Select or Choice. Safeway only carries Select in my neighborhood.

Do yourself a favor and find a dedicated butcher shop or meat store. You will typically pay about the same prices or a bit more, but you get better quality and fresher meats. Plus, if you don't see a cut out that you like...ask for one and they'll cut it for you. In Portland (Eastside) I typically go to the Original Steer Meat Market. Costco usually has some okay Choice meats (I think).

Different cuts of meat have different personalities.

Ribeye (specifically Delmonico) = marbled fat throughout. Typically 1" thick. Best served medium to medium well. This is the working prince of the steaks. The marbled fat make the meat very juicy and flavorful. Good for grilling, broiling, or even some roasting (after searing). Medium sized around 10-14oz.

NY Strip = fat around edge, but dry through the middle. Typically 3/4" thick. A firmer version of the ribeye. A bit dryer due to no marbling, but still tasty. Easier to eat as well. Best served medium rare to medium. Smaller than the ribeye at around 8-10.

Top Sirloin = no fat. Best served fairly thin 1/2" thick and medium well. It's okay, and good for a bargain. Not my favorite though due to it's low fat content. However, it excellent for things like sandwiches, cut up into salads, etc. Usually medium to large cuts depending on store (can vary widely). Basically good cheap meat.

T-Bone = Fat content somewhere between the Ribeye and NY Strip. significantly larger (16oz.), and easier to handle on the grill. Best cooked medium rare to medium. Remember that you pay for the bone.

Porterhouse = More or less a combo. On one side or the bone is the NY Strip and the other a filet. This is basically the KING of steaks. It is also pretty large at 20oz. plus

My favorite for most purposes is the ribeye. For me, it's the right size, really juicy and cooks at a medium speed (I seem to overcook NY Strips all the time). However, if I'm blowing money at a fancy restaurant...Porterhouse...everytime.

Also note...T-Bones don't work well in George Foreman grills. =)

Here's a good website for the different cuts of meat. http://www.reluctantgourmet.com/beef_chart.htm

Ignore the prices. I typically pay about $7-9/lb for ribeye.

Also, note that most of the other cuts not listed here you have to work to get them edible. You need to either roast, stew, marinate, and/or just plain cook the crap out of them.

Godwhacker

As long as the outside is cooked, steak is pretty safe bet, but its about the only meat you can do that with. Partly because bacteria have a tough time getting to the inside of the cut. Ground beef is bad because the meat as been exposed to a lot of air and surfaces due to the grounding, and there is no tough outer surface to keep the bad germs from getting in, along with the previous poster mentioning who knows what they ground to make the ground beef. With beef e coli is usually what you have to watch out for.

Chicken is swarming with bacteria, as is just about all poultry, and pork you have to cook through in case of worms (some of which can eat through your brain!!! - actually, rare in US pork, but nonetheless other stuff can make you sick if you don't cook your pork). Fish I guess is an exception as well, but if you ever had ciguatera from bad fish - ugh! Shellfish can kill your liver real good, too!

The previous poster's comment about Mad Cow is dead on. Its caused by a molecule, and errant protein that acts like a computer virus - its "bad code" and causes all the similar protiens in your brain to turn into the bad protein, turning your brain into swiss cheese in the process (its called spongiform encephalopathy for a reason - its turns your brain into a sponge!). As someone who works with brains for a living, Mad Cow disease (or Cruetzfeld-Jakob disease in humans) is fascinating and scary. Standard hospital cauterization and sterilization processes don't work against it, because they are designed to kill viruses and bacteria. You have to heat things up past the point of molecular disintegration (i.e., melting!) to kill off Mad Cow. So unless you like your steak a heaping pile of ash (way beyond well done), you aint gonna put a dent in mad cow (although your chances are likely very small)

SeCsTaC

hey! since i dont have a grill, I was planning to get a George Foreman because i heard its really good. How good is it for doing steaks? and what else can it do?