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Are you supposed to rinse steak before you cook it?

Why would you want to do that? Sear it on both sides to lock in the juices.....do not run it under the faucet to get rid of them.
 
yes you could, it wouldn't hurt 🙂

since it's still steak, all the microbes from the surface will be incenerated while being cooked.

Unless you want to eat raw 😛
 
I give steaks a quick rinse under the faucet before I marinate them. I'm talking less than 3 seconds per side. After that, I start the marinating process. Before I marinate though, I take a fork and poke about 500 holes in each side of each steak. After cooking they are completely unnoticeable, but it allows whatever sauce I'm doing for the night to sink in. If you take a spoon and press down on the sauce into the fork holes, you can turn a piece of meat that was just semi-edible into a steak a 5-star restaurant would love to have.

Also: Slow roasting is the king. Over VERY low heat, grill a steak. 45 minutes for meduim rare is about right. You'll end up with a steak that is more tender and juicy than anything you can order from the $75 menu at your favorite steak house. This being done with the $5-$10 meat you find at your local supermarket.
 
Originally posted by: LoKe
No, not the flavour!!! =[

I know someone who boils his meat. 😵
Click to expand...

You can boil like plain cube steak for stew meat....but really that's only good for making a stew.
 
yes rinse the meat. Haven't you guys ever seen thos investigative reports that show what exactly happens to the meat when they cut/pck it? It get's dropped all over the place and gets nasty.
 
I give all non-ground meats a quick rinse. It can't hurt and like Greyd put it, you never know what is on it.

I also use a fresh dry plate to put the cooked meat on. If the meat had e.coli on it before you cooked it and you threw it back on that same plate you might be in for some trouble. Leave the filthy food practices to the fast food joints, lol.
 
Originally posted by: ThaGrandCow
I give steaks a quick rinse under the faucet before I marinate them. I'm talking less than 3 seconds per side. After that, I start the marinating process. Before I marinate though, I take a fork and poke about 500 holes in each side of each steak. After cooking they are completely unnoticeable, but it allows whatever sauce I'm doing for the night to sink in. If you take a spoon and press down on the sauce into the fork holes, you can turn a piece of meat that was just semi-edible into a steak a 5-star restaurant would love to have.

Also: Slow roasting is the king. Over VERY low heat, grill a steak. 45 minutes for meduim rare is about right. You'll end up with a steak that is more tender and juicy than anything you can order from the $75 menu at your favorite steak house. This being done with the $5-$10 meat you find at your local supermarket.
Click to expand...

:thumbsup: thanks I'll keep that in mind while I cook in my new apartment.
 
Originally posted by: ThaGrandCow
Also: Slow roasting is the king. Over VERY low heat, grill a steak. 45 minutes for meduim rare is about right. You'll end up with a steak that is more tender and juicy than anything you can order from the $75 menu at your favorite steak house. This being done with the $5-$10 meat you find at your local supermarket.
Click to expand...
My favorite steak house isn't going to slow roast any cut of decent steak. They'll sear it over high heat for 5-6 minutes for medium rare, with sea salt and black pepper.

You are trying too hard.
 
yeah, i'll give it a quick rinse, but then i'll dry it off with a paper towel, then i'll put on whatever spices i want to use.. usually just salt and pepper.. occassionally garlic powder or garlic salt
 
Originally posted by: Greyd
yes rinse the meat. Haven't you guys ever seen thos investigative reports that show what exactly happens to the meat when they cut/pck it? It get's dropped all over the place and gets nasty.
Click to expand...

 
Originally posted by: ThaGrandCow
I give steaks a quick rinse under the faucet before I marinate them. I'm talking less than 3 seconds per side. After that, I start the marinating process. Before I marinate though, I take a fork and poke about 500 holes in each side of each steak. After cooking they are completely unnoticeable, but it allows whatever sauce I'm doing for the night to sink in. If you take a spoon and press down on the sauce into the fork holes, you can turn a piece of meat that was just semi-edible into a steak a 5-star restaurant would love to have.

Also: Slow roasting is the king. Over VERY low heat, grill a steak. 45 minutes for meduim rare is about right. You'll end up with a steak that is more tender and juicy than anything you can order from the $75 menu at your favorite steak house. This being done with the $5-$10 meat you find at your local supermarket.
Click to expand...

high quality steak comes from the fact that the meat itself is a premium cut, and aged. It doesn't need marinade, the great flavor comes from the beef itself. what you're suggesting are things that compensate for lesser quality, un-aged meat, which will give you a good marinade flavor, but not the same authentic flavor as those $75 cuts.
 
Originally posted by: ed21x
Originally posted by: ThaGrandCow
I give steaks a quick rinse under the faucet before I marinate them. I'm talking less than 3 seconds per side. After that, I start the marinating process. Before I marinate though, I take a fork and poke about 500 holes in each side of each steak. After cooking they are completely unnoticeable, but it allows whatever sauce I'm doing for the night to sink in. If you take a spoon and press down on the sauce into the fork holes, you can turn a piece of meat that was just semi-edible into a steak a 5-star restaurant would love to have.

Also: Slow roasting is the king. Over VERY low heat, grill a steak. 45 minutes for meduim rare is about right. You'll end up with a steak that is more tender and juicy than anything you can order from the $75 menu at your favorite steak house. This being done with the $5-$10 meat you find at your local supermarket.
Click to expand...

high quality steak comes from the fact that the meat itself is a premium cut, and aged. It doesn't need marinade, the great flavor comes from the beef itself. what you're suggesting are things that compensate for lesser quality, un-aged meat, which will give you a good marinade flavor, but not the same authentic flavor as those $75 cuts.
Click to expand...

Every time I try to age meat it starts stinking after 3 days.
 
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