Best way to grill steak inside and have it be 'tender'?!
Best way to grill steak inside and have it be 'tender'?
One time I grilled filet mignon steaks (x 2) in a skillet, and then in the oven for another 8 mins. or so and they were 'fork tender'! Since then I've tried various cuts of meat, used tenderizer, marinades, etc. and using the same method, my meat is still not 'fork tender', but chewy and many times tough. What type of meat should I buy and how do I prepare and cook it? I don't have a grill. It has to be 'inside' grilled! thanks
Answers:
Well filets are probably the most tender steak, so you won't get that same effect with a different cut of meat. If you are looking for a simple steak that is delicious try a rib eye. Just salt and pepper under the broiler for about 5 minutes per side. Take it out of the oven and let it sit on the counter for about 5 minutes before you serve it. It's not going to be fork tender, but it will still be very good. Some steaks can't be cooked this long at all. For example if you are making a skirt steak, marinade it overnight then pop in in a HOT frying pan (you may have to cut it in half to fit, they tend to be long and thin) for about 3 minutes per side. Again let it rest and slice on a bias against the grain.
I use a George Foreman grill for rib eyes and New York strips steaks.... and they turn out great. But before I bought that, I just put the steak under the broiler for about 4 minutes each side. Then I topped them off with a garlic butter sauce. delicious. Oh, I always marinate the steaks first for about three hours.
Make sure you buy a good cut of meat that says in the label for roasting or skillet. Make sure the meat has some fat (that keeps it tender during the cooking process) rub the meat with olive oil and your favorite seasoning...cook it on high heat for the first two minutes (each side) and then lower the heat to low-medium for about 4 minutes (each side). If you have a thermometer take the internal temperature (insert it diagonally in the middle) and once it reach 160 degrees..your meat is done...DO not over cook it...Let it stand for another 4 minutes before serving!!! enjoy!!!
I like to marinated my stakes the night before with olive oil and either a little bit of wine or lime juice, plus the seasoning...it helps tenderizing the meat...
Filet's and Ribeyes are probably the only two you can safely pan fry and then bake. Any other cut should be marinated and broiled under a broiler. Also remember to lower cooking time according to thickness. Filet's do so well with that method because they are very thick. A thin Steak will become chewy almost immediately.
Sirloins are best for the grill. A strip steak under the broiler or pan fried should be cooked medium rare or rare. The lack of fat and type of cut of those two steaks will turn to shoe leather real fast.