How do you make a tender steak?

Question

I have marinaded steaks. I have pounded on them. And it never fails. They are always tough.

I usually make sirloin or new york strip steak

Answer 1

First give up on the marinade. A good cut of beef needs nothing more than salt and pepper. Always buy a good cut of beef it might cost a tad more but will be worth it.

My rule of thumb is 2, 2, 4, 4. Grill or pan sear steak (peferably 1" thick) 2 minutes each side (2,2) high heat than 4 minutes each side (4,4) low heat. This will make a perfect medium rare steak.

Answer 2

Try this one out!!

Ingredients:-

-6 cups sugar
-5 #10 cans Dole pineapple juice
-2 1/2 quarts sherry cooking wine
-1/2 gallon soy sauce
-1 quart red wine vinegar
-3 tablespoons minced garlic

Method:-

1) Mix all ingredients.
2) Marinade may be kept in refrigerator for up to 2 months. When ready to use, place six New York strips or sirloin steaks (thawed) in a large plastic bag.
3) Add two cups of marinade. Marinate steaks in refrigerate for 2 hours or up to 2 1/2 days, turning at least once every day.
4) Grill steaks to desired doneness.

This recipe makes a very large quantity (over 2 gallons).

Answer 3

if the meat is tough and dry then you cook to long....and you might also be buying a cheap cut of meat(that is very hard to make tender). Make sure you are buying good cuts...if you are only paying $3 for a 9-10 oz steak then they are cheap cuts...Find a good ribeye or sirloin...they will be a little more expensive but they are worth it. Try cooking on a lower temp...a good tender steak will be just slightly pink in the center but will not be ozzing blood out when you cut it....a lower temp will allow you more control over the doneness...and if you do not want pink....just pull the meat off while it just still a little pink and then leave it set for a few moments...it will continue to cook for a while after you remove from heat....I will bet that you are just cooking to long though....and not matter how much you marrinate or pound...cooking to long=dry and tough

Answer 4

Don't buy a cheap cut of meat if you want it tender!

In my opinion you can bash it about and add all the flavourings and chemicals you wish, but cheap cuts of meat make fantastic stews and casseroles, but lousy steak!

Buy meat from the butchers not the supermarket, and ask how long it has been hung. You want it to have been hung for at least 21 days.If you can afford it buy organic, free range meat from a local producer. This will not only taste better and be tender, but is better for the environment as well as local farming.

I would letting the meat come to room temperature before you cook it, drizzling with olive oil and cooking in a griddle pan (one of those with the ridged bars that leave lines on your food).

Gordon Ramsey recommends pushing your finger into the meat to check how well it is cooked:
As soft as your cheek = rare
As hard as the bony part of your chin = medium
As hard as your forehead = well done

Answer 5

you can broil it you can fry it or you can barbeque the steak but never bake it. First you need to get the right steak. Ribeye has the most flavor but alot of fat & grizzle. New york or Filet Mignon are the best cuts or a T-bone/Porterhouse is a combination of both. I would suggest a rub instead of marinade. combine salt-pepper-minced garlic and rub both sides of the steak use high searing heat and how long you cook it depends on how you like it done. Medium-rare is the most flavorful 6 minutes on each side.

Enjoy

Answer 6

This Site Might Help You.

RE:
How do you make a tender steak?
I have marinaded steaks. I have pounded on them. And it never fails. They are always tough.

Answer 7

the secret is simple.... eat it raw... LOL... anyway... Marinate for 1hour minumum.... use olive oil with marinate...W-sauce and maybe some liquid smoke..1tbs anyway... preheat you oven, very important... use your broiling pan with your fattiest side up broil for about 15 minutes on one side and 10 min on the other side... in the broiling pan itself... pour about 1 half cup of water and a beef buillon,,, well when the fat drips off into the broiling pan... water, fat and buillion make a paste.... use that after you take your steak out medium well and mix with mushrooms with butter and onions and a little bit of creme... stir in a pan until thickened.... pour that over your steak.... served with buttered steamed
asparagus and roll... oh and another thing use a flavor injector with some worchestershire sauce and inject the meat you turn it the first time... also never ever cut the meat to check if its done use a thermometer instead .....

Answer 8

continue to do those things, but when you get ready to cook this steak, don't pre-heat the stove....or pre-heat it on a very low level of heat. As you cook the steak, slowly turn the heat up. Throwing the steak on a extremely hot grill or hot stove sends the beef into shock and it shrinks up. Low heat is the key!!!

Answer 9

It's the meat you are buying. Buy higher quality meat. Find a local butcher or try Whole Foods. If that isn't possible try meat tenderizer from the grocery. It's mostly a fruit enzyme and not harmful. Also don't cook it too long, medium at most.

Answer 10

There are eight grades of meat: prime, choice, select, standard, commercial, utility, cutter, and canner.

Prime is the most tender and flavorful, also most expensive. I like my steak on the barbeque grill with no seasoning. I use charcoal, not propane. The more you cook it, the tougher it gets!