What is the best way to cook a steak and keeping it tender?!
What is the best way to cook a steak and keeping it tender?
Answers:
On a covered charcoal grill--sear it on both sides on the hottest part of the grill, which seals juices in. Then finish cooking away from the direct heat. DO NOT use a fork on it--that will allow juice to escape.
Contrary to popular belief, you can cook a beautifully tender well-done steak like this--I've done it a hundred times!
Add some water to your broiler pan
First off buy a good cut such as a ribeye, t-bone, or sirloin. You need to cook it at high heat and fast. If you are grilling outside be sure and have a very hot fire. Also the more you cook it the tougher it will get. If you cook your steaks well done they will be tougher. Try to leave it at least a little pink in the middle, more if you like it that way.
TOP OF RANGE
LOW HEAT
USE PAM
SPICES AT YOUR CHOICE.
CHECK ON IT REGULARLY.
TAKE A FORK OR SHARP KNIFE PIERCE
IT. IF BLOOD COMES OUT. COOK TIL MED WELL.
OH YES NEVR PUT WATER IN WHY?
IT WILL BE WATER SOGGED.
APPROX TIME 15 MIN....BY GAS RANGE
NEW YORK STEAK OR EYE ROUND TIP
COST FACTOR
8.99 LB
BEST
marinade the steak(if time allows) add oil to heavy pan, cook steak on med. high a few minutes on each side. The thicker the steak steak the longer on each side. DO NOT CUT THE MEAT no forks etc. lets the juice out and makes steak dry
When steak is done let it sit a minute before cutting
DO NOT OVER COOK
Depends on the steak. If you are cooking a good steak like NY or Ribeye, grilling or broiling is best, as long as you don't overcook (med. rare is best) it will be tender. Cheaper cuts of meat need to be tenderized before cooking, like pounding or marinating, then grilled/broiled quickly(for thin cuts) or slow cooked to tenderness(for thicker cuts).
Buy a good cut of steak and use a dry rub (this tenderizes the meat). Try some different spices to make your dry rub tasty. Then, you should put a wet marinate on top and soak it overnight. This also tenderizes the meat, while of course, allowing it to obtain flavor. Grill to your liking and put on cutting board when done to rest. After about 3 minutes, cut into amny slices and serve.
Searing meat does NOT "seal juices in". This has been proven. However, searing meat DOES add tremendous flavor.
My personal reccomendation for a great tasting and juicy steak is this:
Preheat oven to 500* with 10-12"cast iron skillet inside. Meanwhile prepare steak with fresh ground black pepper, garlic powder, and onion powder. DO NOT add salt untill the last minute before going in the pan it will only draw moisture from the meat. I also prefer kosher salt to plain table salt but either one will work.
Remove skillet from oven and place over hottest burner on stove set to high. You want the skillet SCREAMING hot (you may wanna turn on the overhead fan, turn off the smoke detectors and open the windows now.. its about to get smokey in the kitchen) Let skillet sit on burner for 3 mins, then add steak. Sear for 2 mins per side, then place in 500* oven for an additional 2 mins. (medium rare-- add 1 min per level of doneness desired)
Remove from skillet to plate and tent loosley with foil. Allow the meat to rest for 5 mins.
Serve with baked potato, corn on the cob and beer. :-)
Good luck
Marinate it in Italian dressing for at least two hours over night is better then grill it slow,season to your taste but a Little liquid smoke and Worcester sauce works for me.
First, choose a tender cut of beef. Then marinade it for an hour or so. Sear both sides of the steak on a grill or pan.
The trick is to cook it on high heat to sear in the juices...but don't cook it beyond "medium". I like medium rare.
Here are some great marinades and sauces:
A Mexican Marinade
Here's a great marinade from a Mexican friend of mine. For every 12oz. can of beer add 1/3cp white vinegar, 1 tablespoon salt, 1 clove crushed garlic clove, a small chopped hot pepper( optional according to taste), and a sprig of freshly copped cilantro. He marinated chicken in this mixture for at least 4 hours, overnight is better! We eat this chicken with roasted Italian peppers( they look like a banana pepper, but are a little hot) rapped in tortillas. I've had some great times eating these down at the beach with a beer! Thanks Alberto!
Another Mexican Marinade
Marinate meat in this mixture after it has been well mixed in a blender. 1 1/2cp beer, 1/2cp lime juice, 1 teaspoon Tabasco, 3 garlic cloves, 1/2cp fresh cilantro, 2 teaspoons chili powder, and 1 1/2 teaspoon cumin.
Basic Barbeque Sauces
Basting Barbecue Sauce
Combine 4 tablespoons butter, 1/4cp cider vinegar, 1/2cp chili sauce, 1/2cp water, 2 tablespoons minced onion, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Worcestershire sauce, 1/4 teaspoons black pepper, 1 teaspoon chili powder and bring to a boil. It's ready to use now as a basting sauce, or cook for ten more minutes to serve as a sauce.
Southern Barbecue Sauce
Combined all ingredients in a saucepan: 1-14-ounce bottle ketchup, 1/2cp butter, juice and rind of one lemon, 1 clove minced garlic, 1 tablespoon Worcestershire sauce. simmer for 5 minutes and strain to remove lemon rind.
Spicy Barbecue Sauce
combined all ingredients in a saucepan: 4cps ketchup, 1/2cp mustard, 1/2 vinegar, 1/2cp Worcestershire, 2 tablespoons Tabasco, 1/2cp horseradish, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 teaspoon sage and bring to a boil.
A Tomato Based Barbeque Sauce
Sauté four diced onions in 1/3cp olive oil until soft. add 6-ounces tomato paste, 1 sprig both parsley and thyme, one bay leaf, and 1 clove minced garlic and simmer for 1/2 hour .Add 1/2 bottle Worcestershire, 2 tablespoons sugar, 1 dried hot pepper, 1 pint vinegar, and salt/pepper to taste. Simmer to desired thickness.
Honey Barbecue Sauce
Combine in a sauce pan 1 can condensed tomato soup, 1/2cp honey, 2 tablespoons Worcestershire sauce, 2 tablespoons vegetable oil, 1 teaspoon lemon juice, 1 teaspoon mustard, a dash of hot pepper and bring to a boil. Simmer uncovered for 5 minutes.
Wild West Barbeque Sauce
Blend 1cp chili sauce, 1cp ketchup, 3 tablespoons dry mustard, 1/4 cp steak sauce, 2 tablespoons horseradish, 2 tablespoons Tabasco, 1 tablespoon Worcestershire sauce, 1tablespoon minced garlic, 1tablespoons dark molasses, 1 Tablespoon red wine vinegar.
Carolina cocktail barbecue sauce
This was taken from the Chicago Tribune: a little longer, but worth it!
Sauté 4 cloves chopped garlic and 2 sliced yellow onions in 2 tablespoons olive oil over medium heat. Cook until soft, about 5 minutes. add 2 chopped tomatoes, 1 cup ketchup, 2/3 cup tomato juice, 1/2 cup each of cider vinegar, red wine vinegar, and Worcestershire sauce, 1/4 cup each of brown sugar, dark molasses, and honey, 2 tablespoons each of tomato paste and mustard, 1 tablespoon each of liquid smoke flavoring, chili powder, and ground cumin, 2 teaspoons hot pepper sauce, 1 teaspoon ground red pepper, 1 1/2 teaspoons red pepper flakes, cook over low for 2 hours. puree this mixture and strain through a colander.
Beef Marinade
Combined 1/4cp olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon each minced garlic and parsley, and 2 tablespoons butter. Marinate beef in this mixture at least 3 hours, turning frequently, before cooking.
Korean Beef Marinade--Koon Ko Ki
Marinate beef for two hours in 1/2cp soy sauce, 2 tablespoons sugar, 3 tablespoons ground sesame seeds, 1 clove minced garlic, 1/4cp chopped green onion, 3 tablespoons oil.
Chinese Pork Marinade
Marinate pork for two hours in 4 tablespoons soy sauce, 2 tablespoons dry sherry, 1 clove minced garlic, and 1/2 teaspoon ground ginger.
American style pork marinade
Marinate meat 1 hour in 1/2cp wine vinegar, 2 cloves minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon dried red pepper.
Thai marinade
Marinate 1 hour in 1/2cp steak sauce, 2 tablespoons soy sauce, and 1/3cp peanut butter.
Italian marinade
Marinate in 1 envelope Good Seasons dressing, 1/3cp oil, 1/3cp white wine, 2 tablespoons lemon juice.
Rotisserie chicken
Wash and dry whole bird. Rub with a mixture of 2 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 clove minced garlic, 1 teaspoon paprika. Secure the bird in a truss and place on spit. Cook on the rotisserie about 2 hours, or until the bird reach 165 degrees at it's center.
Basic BBQ Rub
I usually put this rub on chicken, but it also works well with pork. 1 tablespoon ground pepper, 1tablespoon salt, 2 tablespoons brown sugar, 1/2 teaspoon each of: coriander, poultry seasoning, and cumin. Mix well and apply a thin coat to meat. I like to get the rub under the skin. On a leg I pull the skin up over the drum stick, roll the meat in the rub mixture, pull the skin back down over the chicken leg, and then apply my favorite BBQ sauce on top before cooking. Meat can be cooked immediately, or let sit covered in the refrigerator for several hours.
Beef Rub
Blend 3 tablespoons brown sugar, 1tablespoon black peppercorns, 1tablespoons yellow mustard seed,1tablespoon whole coriander seed, and 4 garlic cloves in a blender until the seeds and garlic are crushed. Rub oil into the meat and then the mixture from the blinder.
Rotisserie style spicy rib rub
Rub this mixture into the ribs and cook over a small bed of coals. 1 teaspoons crushed rosemary, 1 tablespoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon marjoram, 1/2 teaspoons thyme, 1/4 teaspoon powdered mustard, 1 teaspoon black pepper, 1/2 teaspoon red pepper, 1/2 teaspoon celery salt or to taste.
Barbecue pork rub
This was taken from the Chicago Tribune:
Combined: 1/4cp paprika, 2 tablespoons each of granulated sugar, salt, brown sugar, cumin, and fresh ground black pepper, 1 tablespoon ground red pepper. rub all over 4lb. of pork butt or shoulder, refrigerate for 8 hours covered with foil. cook until fully cooked, about 2 1/2 hours at 375 degrees.
Traditional French rub: Herbes de Provence
It consists of marjoram, thyme, crushed fennel seed, lavender, sage, rosemary, and savory. This traditional treat is great with all kinds of food, but is especially good on roasted chicken! The fennel seed and lavender can be left out!
I tend to agree with Cope on this one. However, be careful with your searing. Allow flames from your grill to just kiss your steak at it's highest "flicker". Once steak is gently kissed apply your sauce (I use a secret recipe over natural mesquite coals). I live in Tucson and finding a dead mesquite tree is of little effort. Move your steak to part of grill of which you can hold your hand 6 inches away for 3 seconds. Close lid to grill and all air circulation vents (this bakes and smokes). Depending on thickness of steak, time for each side varies. 1" thick allow 6 minutes each side for medium (pink but not bloody). Tip: when basting, don't forget the sides of your steak. If done correctly you should have a perfect steak in 15 to 18 minutes! And as Cope said, DO NOT USE FORK. Good luck and enjoy your meal!
Trim all fat from the steak. Combine steak with any ingredients you might want to use (suggesting lime juice, or orange juice, or Italian dressing, or some sort of marinade) into a large heavy-duty plastic or foil sealed-type cooking bag along with any herbs and/or spices and salt and pepper. Place the bag onto your barbeque grill (low heat) or broiler (low heat) for approximately 8 to 10 minutes on each side. After you have slowly cooked the steak for about 15 minutes (approximately), open the bag and place the steak on the barbeque grill (make sure that you have prepared the grill with olive oil or non-stick spray) or continue cooking the steak open-faced in the broiler on a pan coated with cooking spray or olive oil, for an additional 5 to 7 minutes (on each side) or until desired degree of doneness.
If you are cooking this steak in the broiler, you can use some of the juices from the bag in the pan in order for the steak to not get dried out.
Thinly slice the steak and proir to serving the steak, pour some of the juice from the bag in between the slices to add additional flavor and to keep the steak moist.
It is hoped that you find this helpful.
If you're buying a tougher cut of beef, you want to marinate it in the fridge for at least 12 hours. Use an acid like vinegar or citrus (lemon and/or lime juice), water and any spices you like - cracked pepper, salt, etc.
Here's one you might like: http://allrecipes.com/recipe/steak-tip-m...
Good luck!
I always use MC cormick mesquite flavor marinade and marinade my Steaks overnight and when you fry them in the pan OR cook them on the grill they are delicious and everyone licks their lips
The best way to cook a steak and keep it tender is to take it out the night before, season it up let it marinate for 24 hours and put it in the oven for 30min to an hour then put some steak sauce on it and let is simmer into the steak for 10 min then take it out and stick a fork in it !!
I depends on how you like your meat done. If you like it well done just make sure you don't overcook it.
Heat up a pan. Rub some oil and salt and pepper on your steak. When the pan is hot (not smoking) add a little bit of oil. Now you can cook your steak. Do not continuously turn the steak. When its cooked let the meat rest off the heat for about 2 minutes.
Buy yourself a better cut of meat and grill it. Don't poke at it or all of the juices will run out. Let it sit on the counter for a few minutes before cutting to also prevent the juices from running out. Simple.