How do i cook a steak so its not a dried up pc of shoe leather?!
Every time i make a steak, on the grill or in the oven or fried in a pan, its a dried up chewy mess!. How do i cook it so its tender!? I think its a london broil, about 2in thick, about the size of 1/2 a sheet of paper!.
thanks!!Www@FoodAQ@Com
thanks!!Www@FoodAQ@Com
Answers:
First of all, London broil is the worst cut of beef of all!. When choosing steak, look for Black Angus Beef, and buy top sirloin cuts at least an inch thick, then lightly salt, lightly pepper, heavy garlic powder both sides, and smear both sides with Kitchen Bouquet, then if grilling over an open flame, make sure to watch closely, flip every few seconds, don't allow the flames to burn the meat, cook for approximately 10 minutes, if pan frying start at high heat until both sides are browned, then reduce heat to medium, and continue cooking for approximately 12 minutes, and I highly recommend that you don't use the oven broiler!. Www@FoodAQ@Com
As Walter W and iammare have pointed out, the type of steak you've bought usually determines how you want to cook it!. The London Broil you have is not exactly ideal for a tender steak!. You'd have infinitely better results with a striploin, tenderloin, t-bone, or ribeye!.
Usually, for panfrying steak, you want to make sure the steak is at room temperature before you start cooking it to ensure even cooking!. If the steak was in the fridge, take it out at least an hour before you intend to cook it!. Along the way, you can season it; a simple combination of salt and freshly ground pepper is fine for that!. Pat it onto both sides of the steak!.
Heat some oil or butter in the pan and once that's hot, add the steak!. Cook it for about 5 minutes, turning it two or three times!. The exact length of cooking time depends entirely on the thickness of the steak and the heat of your stove!. If you have a relatively thin steak, you might be able to cut your cooking time down to just 2 or 3 minutes!. If your first steak is over-done, take a minute off your cooking time for the next steak!. Likewise, if the steak is too rare for your liking, add a minute!.
After you take the steak out of the pan, let it rest on a plate for 2-3 minutes before you serve or cut into it!.Www@FoodAQ@Com
Usually, for panfrying steak, you want to make sure the steak is at room temperature before you start cooking it to ensure even cooking!. If the steak was in the fridge, take it out at least an hour before you intend to cook it!. Along the way, you can season it; a simple combination of salt and freshly ground pepper is fine for that!. Pat it onto both sides of the steak!.
Heat some oil or butter in the pan and once that's hot, add the steak!. Cook it for about 5 minutes, turning it two or three times!. The exact length of cooking time depends entirely on the thickness of the steak and the heat of your stove!. If you have a relatively thin steak, you might be able to cut your cooking time down to just 2 or 3 minutes!. If your first steak is over-done, take a minute off your cooking time for the next steak!. Likewise, if the steak is too rare for your liking, add a minute!.
After you take the steak out of the pan, let it rest on a plate for 2-3 minutes before you serve or cut into it!.Www@FoodAQ@Com
Marinate it at least 4 hours (Italian dressing is a good marinade)!. Let it come to room temperature, drain the marinade, shaking off any excess!. Make sure your pan or grill is very hot!. As a rule, for medium rare, cook for a total of 8 minutes per inch of thickness, which means for your 2 inch thick steak, a toatal cooking time of 16 minutes, or 8 minutes per side!. Remove from the grill and let rest 5 or 10 minutes before sliceing!. Be sure to slice across the grain!. The way you slice it is as important as how you cook it!.Www@FoodAQ@Com
Start in frying pan with very very hot butter!. Baste it, baste it, baste it, with a spoon and the melted butter from the pan!. High heat to make sure it gets a fabulous crust to seal in all the juices!. A low heat will allow all the juices to escape!. A george forman grill also forces the juices out!. Not a good idea for steak!. Then you can finish it in the oven!. I have a Smith and Wesson wood pellet smoker and it never dries out meat!. NEVER!.
You definitely need to let the meat rest at least 4 minutes before cutting or else all the juices will run out!.
Hope this helps!!Www@FoodAQ@Com
You definitely need to let the meat rest at least 4 minutes before cutting or else all the juices will run out!.
Hope this helps!!Www@FoodAQ@Com
you need to start of by turning the heat up to high on either the grill or oven, grill or pan sear on one side for 2 mins and then flip and sear on other side for 2 min, this sealing the steak from the juices getting out , where you are probably skipping this part of the process, after you sear both sides then reduce heat cand cook to desired donenesswhether it be medium or well!. medium of medium well usually provides best results!.!.!.Www@FoodAQ@Com
There are some good tips to cook steaks!.!.!.
Pull your meat out and let it rest at room temp - so when you put it on the grille it doesnt shock up and tighten up the meat (it does happen)!.!.!. Season it once you pull it out and let it rest!.!.!.
Once it is set at room temp, grill your size steak on the BBQ (we do about 4 minutes on each side) and when done, pull off and now let it REST AGAIN for about 5 minutes - this allows the juices to redistribute and you will have a juicy steak!. This applies to any meats too, not just steak!Www@FoodAQ@Com
Pull your meat out and let it rest at room temp - so when you put it on the grille it doesnt shock up and tighten up the meat (it does happen)!.!.!. Season it once you pull it out and let it rest!.!.!.
Once it is set at room temp, grill your size steak on the BBQ (we do about 4 minutes on each side) and when done, pull off and now let it REST AGAIN for about 5 minutes - this allows the juices to redistribute and you will have a juicy steak!. This applies to any meats too, not just steak!Www@FoodAQ@Com
Sounds like you are over cooking it!. Invest in a meat thermometer!. When the meat registers 120 F take it off the heat!. Let the meat rest for 10 min before cutting!.If you cut the meat too early all the juices will run out and you are left with a very dry piece of meat!. If you have the time marinate the steak over night!. Marinating the meat will help tenderize it!. I like to marinate in olive oil, garlic, and rosemary!.
If you don't have a thermometer I recommend seasoning your steak, then place your meat in a hot pan with olive oil!. You want to hear a sizzle when you put the meat in the pan!. Then allow meat to get and dark brown (not black) on the first side then flip once until it gets dark brown on the other side then take out of pan and let it rest!.Www@FoodAQ@Com
If you don't have a thermometer I recommend seasoning your steak, then place your meat in a hot pan with olive oil!. You want to hear a sizzle when you put the meat in the pan!. Then allow meat to get and dark brown (not black) on the first side then flip once until it gets dark brown on the other side then take out of pan and let it rest!.Www@FoodAQ@Com
It really depends on the method of cooking (grilling, broiling, or baking)!.
Starting with a meat tenderizer or marinate it in some type of seasoning!. That will help to tenderize the meat!.
Grilling is the best method and can allow you to adjust the heat to prevent drying out!. Broiling will be the next choice and it would be best to do it about 5 mins on each side!. Baking has the same directions, but you will have to cook it a little longer on each side!.
It should come to room temp prior to cooking and let it rest for a few minutes after it is done!. One of the things I do is to use my finger to touch the meat for give!. It will allow you to make sure that it is not over done!.
Good luck!.Www@FoodAQ@Com
Starting with a meat tenderizer or marinate it in some type of seasoning!. That will help to tenderize the meat!.
Grilling is the best method and can allow you to adjust the heat to prevent drying out!. Broiling will be the next choice and it would be best to do it about 5 mins on each side!. Baking has the same directions, but you will have to cook it a little longer on each side!.
It should come to room temp prior to cooking and let it rest for a few minutes after it is done!. One of the things I do is to use my finger to touch the meat for give!. It will allow you to make sure that it is not over done!.
Good luck!.Www@FoodAQ@Com
Frying tends to dry meats !.!.!.!. best tip for the juiciest steaks is to broil them only until they are pink or SLIGHTLY pink in the middle unless you like them really well done!.!.!. well done meats tend to be MUCH dryer then medium or rare meats!.!.!.!.!. also, put some McCormick dry steak rub on it prior to broiling and let it sit (overnight in the fridge is great but 1/2 hour if time is short!.!.!. After you have grilled your steak (and this is MOST IMPORTANT)!.!.!. let it sit for 10 minutes so that the juices have a chance to settle back down inside the meat!.!.!. for london broil, slice it very thinly before serving !.!.!.!. oh gosh now I'm SO hungry thinking about that!.!.!.Www@FoodAQ@Com
First of all, get a good steak - I suggest NY Strip!. Then sear it off in a cast iron pan, add a little red wine, and finish it off in the oven!.
I wouldn't eat London Broil as a steak - it's not really that tender a cut!. If that's what you have, make sure that you cook it fast, and not over med!. rare!. Then cut it against the bias - otherwise you'll have tough meat!.Www@FoodAQ@Com
I wouldn't eat London Broil as a steak - it's not really that tender a cut!. If that's what you have, make sure that you cook it fast, and not over med!. rare!. Then cut it against the bias - otherwise you'll have tough meat!.Www@FoodAQ@Com
IF it is a London Broil cut, it is meant to be cooked rare to med rare!. How you cook it is not as important as how long you cook it!. It is a lean piece of meat with no marbling, therefore cooking it past med rare makes it tough!. Www@FoodAQ@Com
http://howtocookasteak!.com/
try this site and to cook it rare or me rare usually all meats u flip it once and cook it rare or med rare never ever cook meat well that is burned and all juices run out!.!.
http://www!.ehow!.com/how_2148612_cook-ste!.!.!.
Www@FoodAQ@Com
try this site and to cook it rare or me rare usually all meats u flip it once and cook it rare or med rare never ever cook meat well that is burned and all juices run out!.!.
http://www!.ehow!.com/how_2148612_cook-ste!.!.!.
Www@FoodAQ@Com
Make sure its at room temp!. Use 1/4 inch of shortening!. Cook on Med-High for 1 1/2 min on each side !. The secret!. Let it set afterwords for 7 Min's!.Www@FoodAQ@Com
throw it on george foreman grill,willc ook evenly on both sides and faster!. or thro it in the oven on low heat and take it out when its tsill tender but cooked!.Www@FoodAQ@Com