How do I keep my steak more tender on the grill without loading it with marinade? I just want good meat.?

Answer 1

*SIGH*....don't we all??????????

Answer 2

first buy a good piece of meat, ask your butcher, and get a choice or select cut, with lots of marbling thruoghout.

the biggest mistake people make is starting out with a piece of meat that is not the best and then cooking it in a way that does not complement its structure.

try this recipe and you should do well

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

meat will always come out good on the grill if you follow these 3 simple rules:

1) heat the grill bars as HIGH as possible before placing the food on them. And leave the heat on high for the first 2 minutes of cooking (regardless of the recipe directions). This will create those awesome grill marks everyone wants.

2) do NOT cut into the meat to check the temperature. This will release all the meat juices and cause the food to dry out. Instead, cook according to directions (except for the first 2 minutes..see above) and use TONGS to turn, NOT a pointy two-pronged fork.

3) Always brush your beef with melted butter (lightly) just before plating. Most every steak house does this, it gives the meat a shiny, healthy look.

Answer 4

Restaurants dip their steaks in oil before putting it on a fairly hot heat. This sears the outside of the steak and keeps the moisture inside. Another thing is, they don't pierce the meat with a fork to turn it over since the fork will make holes that will allow the juices to run out from it. Make sure to use tongs to turn your steak over. I am not too organized so a lot of times, I end up putting a frozen steak on the BBQ. I coat it with oil first and then cook it on high heat for a bit. I like my steaks medium rare and this helps to keep the steak tender as well.

Answer 5

Look for good marbling in the meat. Yes that means fat. But the fat melts away while cooking but leaves the steak juicy and tender. And buy cuts of meat that will not be tough. Any cut of meat that come from areas of muscles that are used the most by a cow will be tough and takes a little more attention and longer cooking times. Cuts that come from the back area (ribs, loin, rump) are going to be more tender.

Here you go.... A site with every thing you need to know on choosing the right cut of beef.

Answer 6

FLASH FRIED STEAK WITH WHITE BEAN MASH aspects 60ml olive oil, plus 2 teaspoons maximum of a million clove garlic, crushed a million sprig clean rosemary, non-compulsory grated zest and juice of a million lemon 3 x 410g cans white beans 4 skinny-cut back sirloin or entrecôte steaks, approximately 150g each and each salt to flavor Serving length : Serves 4 approach a million. First, get on with the beans: placed the 60ml of olive oil in a saucepan, and combine interior the garlic. upload the completed rosemary sprig, if utilising, and the lemon zest and heat via. get rid of the rosemary, yet do not throw away. 2. Drain the beans and rinse decrease than a faucet to get rid of the gloop and then upload to the pan and heat via, stirring and squishing with an excellent, flat spoon so as that the beans circulate right into a nobbly mush. Season to flavor; some beans come saltier than others. 3. meanwhile, warmth a teaspoon of oil in a extensive frying pan and cook dinner the steaks on extreme for a minute and a a million/2 a area. get rid of to warmed plates, sprinkling some salt, to flavor, over them as you gain this. 4. Squeeze the lemon juice into the nice and cozy pan and enable it bubble up with the meaty oil, then pour over the steaks. Serve in the present day with the bean mash embellished with the reserved rosemary sprig.

Answer 7

Marinade it with Coca Cola or 7Up overnight, the coke of 7Up gives the meat sweet taste and somehow the meat also comes tender. Grill, then coat with your fav barbeque sauce.

Answer 8

You get one of those metal hammers with the spikes on it (a meat tenderizer) and you pound the hell out of the meat before putting it on the grill. Also, only use fresh meat. Freezing meat makes it tough.

Answer 9

I never have problems when i Barbecue. But if that's the case, coat the meat in some vegetable oil. LIGHTLY coat it, i do that and throw on some dry rub.. comes out very tender.

Answer 10

cut definately makes a difference. there are a few that work well, and ribeyes are always good. t-bones and top loins too. they require minimal marinating (20 minutes to 2 hours usually) and if you cook them low and slow it usually does the job. and here's something (which you probably already know): never use a fork to turn your steaks as piercing them will cause the juices to escape.

Answer 11

My hubby cooks it in the oven @ 250 for about 10 minutes before putting it on the grill. Says it cooks the inside slowly - making it moist....?