How should I cook steak where it is really tender?!
Answers: Lately, we've been having alot of steak. I like steak, but I seem to make it really tough and not tender at all. Sometimes it's too chewy where I cannot even eat it. Any tips to make it tender and more softer to eat?
This is my method and I still think my steaks are better than the prime cuts I've had at top steakhouses.
1st - the cut of meat is important, usually a T-bone, Fillet, or Strip will be much more tender than a Sirlion or Flank Steak because they have more fat and its marbled throughout the steak.
2nd - Marbling, check the steak to see evenly spread out the fat is in the steak. Fillet (also called tenderloin) is so soft because of the marbled fat throughout it and a good fillet you could cut with your fork. New York Strips are inexpensive at the meatshop or convenience store and usually are a great cut of meat with size.
3rd - Message with a good salty steak rub, olive oil, and meat tenderizer powder, you can get all three for really cheap. I use McCormicks steak rub, its really good! Message the steak good with all three, I use the pad at the bottom of my thumb on my palm to rub it into the steak.
4th - A propane gas or charcoal buring grill is best, hands down. you can broil steak but it is always going to be firmer unless you cook it slowly, like for hours, then you could have comparable results A frying pan can be good if you use a marinade but it's still going to be firmer. Nothing best the taste and consistancy of flame kissed steak off a charcoal grill though.
5th - I got this tip from a chef, rather than cut the meat open on the grill to see if its open and accidentally letting all the juices out. Just touch the thickest part with your thumb and compare it with the pad of muscle you have on palm undernieth your thumb, thats medium rare. I used to use that method, but after a while you'll just be able to look at it and know its done, and you will learn your grill and where its hotspots are once you use it a few times.
6th - depending on well you like your meat cut, I think Medium-Rare is cooked well enough, and gives you great flavor, while leaving the meat really tender.
Rare - Warm Red Center
Medium Rare - Warm Pink Center
Medium - Hint of Pink, mostly browned all the way through
Medium Well - Browned all the way through
Well Done - Cooked well on the outside and browned completely through
The steak gets tougher as you cook it more. I like to flip mine over 3 times when I'm cooking mine, cooking each side twice for equal amounts of time.
How are you cooking it?
If you fry it you have to make sure the pan IS HOT. If you get water after placing the beef in the pan then your pan is not hot enough. Teflon frying pans are not good for beef use a cast iron skillet which retains heat better. It also depends on the type of meat you buy. Perhaps you are overcooking it as well?
hope this helps....
I would say start wih a marinade, there are several that are great and tenderize the steak while marinading but be careful, there are some sauces you can apply that will actually start to deteriorate the steak.
I have also cooked steak in Dr.Pepper, it gives it a good flavor and helps tenderize it too.
If you tenderize it with a fork it will help (stab it multiple times) also make sure to marinade your steak with a liquid based marinade. Try broiling your steak this time. And don't broil it well done, maybe you like your steak juicier and less done.
It could also have something to do with the meat you are buying.
Good Luck!
I always cook my steak just to brown and then i cook it the rest of the way in the oven... i set the temp to 325 and cook it for another 20 minutes and it is juicy and tender also when u cook the steak spread some olive oil and salt and pepper on it and this will keep it from drying out too...
The grade of meat you purchase is very important.
You can pound it out to tenderize it or you can add any agent that will break it down a bit like a marinade which you can purchase pre-made in the grocery. You can also look up marinades online.
Another trick is to cook it slowly over a longer period of time. Depending on the cut you could put it in a slow cooker or if you're doing it in the oven put a pan of water in with it, wrap it and cook it slowly.
The first (obvious) secret is to buy the most tender cuts:
Filet Mignon or tenderloin, Rib-eye second, sirloin strip third.
Second secret is to use dry-rub or marinade on cheaper cuts.
Third secret is to sear both sides on high heat to seal juices.
Fourth secret is to cook right amount of time & turn once.
That's 4-5 minutes on each side, depending on thickness.
Use a temperature sensing fork to test for doneness.
With experience, you'll get to recognize the colour of juices:
Red for rare, pink for medium, clear for well (ruined).
Biggest mistakes are buying cheap cuts, cutting too thin,
using low heat, cooking too long, & turning too often.
Tender? depends on the cut of meat, as some cuts they call steak would be better used as shoe leather.
First, a good steak should be room temperature before grilling.
Next, about 1/2 hour before cooking use a little "Adolph's meat tenderizer" on both sides.
If using a gas grill, preheat to about 300 deg. ( have and use a three burner grill, and light only the two outside burners)
then place steaks in the center, not over the flame.
For a steak about 1 to 1/12' thick, grill about 15 minutes, then flip over for another 15 minutes. If almost done to your liking then place directly over the flame to brown, just a few minutes on each side.
This works well with a good cut of rib eye porterhouse and t-bone. Sirloin wil tend to be tough as will round or family steak.
If using a broiler, do not place too close to the flame, and cok slow. Never pierce the meat, as you want the juice to stay inside, not to drip out and dry the meat.
If using charcoal, place the coals on either side and cook in the center.
If you go to the store and buy Adolph's meat tenderizer and use it according to the label you will never have a tough steak again. I swear by this stuff!