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You Can Only Eat Steak If You Get More Than 7/10 On This Quiz

There's no room for mis-steaks.

  1. What does it mean to rest your meat?

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    Correct! 
    Wrong! 

    Resting your meat before cutting it prevents excess juices leaking out when you eventually do cut it, which preserves the flavour.

  2. Which of these would you use to cook a steak sous-vide?

    Correct! 
    Wrong! 

    Sous-vide literally means "under vacuum" in French, and describes the process of placing food in a vacuum-sealed pouch and cooking it in a hot water bath.

    Via groupon.co.uk
  3. What cut of steak is this?

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  4. Which grade of beef steak is considered the highest in quality?

    Correct! 
    Wrong! 

    According to USDA grading, prime steaks are typically highest in quality, and come from young, well-fed cattle.

  5. And which grade of beef steak would have the least amount of marbling (fat running through the steak)?

    Correct! 
    Wrong! 

    Select steaks are the lowest grade of the three with the least amount of marbling, due to being so lean.

  6. Stacy likes her meat to be seared on the outside, and about 25% pink on the inside. What cook of steak would you recommend her?

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    Correct! 
    Wrong! 

    A steak cooked medium rare tends to be 50% red inside, while medium is about 25% red, and medium well is only a little.

    Via Lark & Larks / visual.ly
  7. How long will steak typically keep in the fridge?

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    Correct! 
    Wrong! 

    Red meat can remain in the fridge for up to 5 days.

  8. What is the benefit of marbling?

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    Correct! 
    Wrong! 

    Marbling provides a great flavour and tenderness. The fat melts during cooking and makes the steak juicy.

  9. Which of these steaks would typically be the cheapest?

    Correct! 
    Wrong! 

    A sirloin steak has the least amount of marbling of the three and is relatively lean, making it the cheapest.

  10. True or false: A porterhouse steak is two steaks in one.

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    Correct! 
    Wrong! 

    A porterhouse steak is part top loin (or NY strip) and part filet mignon.

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