how do you cook steak without it going tough.?

Question

I have cooked rump steak on george forman and it was like leather braised steak and the same problem even in oven on low heat

Answer 1

I use a griddle pan. This works in a similar way to the foreman grill but it needs to be really hot.Does the foreman get hot enough? You need to seal it really quickly and don't cook it for very long,2 mins each side max (2 mins altogether in the foreman) .Don't use rump steak as it's hard to get a decent steak.Sirloin is a good alternative.Fillet is always a safe bet if you are feeling flush,although it isn't as expensive as you think when you consider what you pay in restaurant for it.

Don't be affraid to have a rare or medium rare steak,shut your eyes if you have to but once you try it you will never eat well done again.

Answer 2

Cook it in a pan over medium high heat. Put some butter or oil in the pan first. Heat up the oil, season your steaks with salt and pepper and carefully place them in the hot pan. Let them cook until you can see a nice sear on the bottom of the steak. Then flip it over and let it cook the rest of the way. I like steaks medium rare. It's pink in the center but still cooked through so it's not tough. For a 1 inch steak, allow about 2 minutes per side. If you want a juicy steak, go with a filet mignon, New York strip or a ribeye. Rump meat is better for roasting than having as a steak.

Answer 3

I prefer well done steakm but I keep it juicy.

First, pick a good steak. The more fat, the juicier the steak will be. I know that doesn't sound real health conscious, but just keep in mind that you will have this as an occasional meal, not everyday.

Next, marinate it for hours. I prefer to marinate at least 12 or more hours. Use what flavors you like. I usually use soy or Worcestershire sauce, plus garlic as a base and add what I feel like.

Next, I grill it outdoors. I grill all year long, regardless of weather. Preheat the grill with a high flame. I then giv e a quick spray with non-stick spray. Be carefull it will flare up. Put the steak down on the grill and turn the heat down to med or med-hi. Close the lid. After about two minutes, I rotate the steak about 45 degrees. This gives it the neat char marks. Close the lid. After about three minutes, flip the steak over, and close the lid. After about three or four minutes I open the lid and check the steak. The firmer it is, the more done it is. For well done, I pull it off as soon as it just gets firm, kinda like jello. If you let it go too long, it will be burnt and dry. Do not keep flipping the steak, it will dry out and only be good for re-soling your shoes.

Now, here's one more real important part. Wait at least five minutes before cutting the steak. If you cut too soon, all the juices will run out.

Never slow cook a steak on low temp, that will dry it out as well.

Answer 4

When you are going to cook steak on one of those covered grill things (George Foreman style) you need to preheat the grill. I am almost sure the instructions tell you this - including how long to preheat.

The low heat thing is your problem - steak needs to cook quickly and for that you need a hot pan/grill.

Never ever put a steak onto a cool cooking surface or you will inevitably get the result you did.

A good way of telling if your pan/grill is hot enough is to flick a bit of water into it. If the droplets bounce about its ready. If they just give a bit of a sizzle and evaporate it's not.

Oh - if you are using a pan - never put oil in the pan - put it on the steak and only a wee bit or you will end up with fried steak not grilled and it's not very nice. Another choice here is to take a bit of fat from the steak and wipe it round the grill or pan - you won't need much just enough to stop the steak sticking, It melts as you rub it on the hot pan/grill.

Answer 5

The steak doesn't "go" tough. It's tough already. You need to buy good quality,well aged meat. This can be difficult in a supermarket although most now sell a premium range. Rump is always tougher than sirloin or fillet but tends to have more flavor. Make sure it is room temperature when you cook it. High heat is the order of the day and let it rest before you serve.

Answer 6

Choose steaks with the least amount of connective tissue and gristle that you can and of the highest quality you can afford.
Cuts that are more often tender are often higher priced and handled with extra care during processing.
Marbling will help the steak taste better (the same way higher fat ground beef makes a better burger), but in the end, it's the connective tissue that needs to break down for tenderness.
Age of the steer will come into it as well, but unless you are buying a side of beef or something, it can be difficult to tell. The connective tissue in older animals really needs to cook awhile to break down, and is usually braised. Braise until the meat is tender- test with a fork.

Answer 7

I always fry my steak. And it's never tough.

Put butter in the frying pan, once it's melted, put in the steak. Put Salt, Pepper a bit of lemon juice if you like, and throw some wine over it. I use whatever is handy Red or white, but find Red gives a nicer taste. Once you have "sealed" one side, turn it over and "seal" the other side. Make sure your pan is relatively hot. Depending on how you like your steak, it should only take a few minutes. Less for med / rare and a bit longer for well done. (The wine tenderises the steak & gives it an amazing taste). NEVER do steak in the oven!! Enjoy. I guarantee you an amazing steak.

Answer 8

Steak in an oven!!! That is murder. Best way to cook steak is the old traditional way...BBQ. Just for 4 min on each side. If you cook steak for too long it becomes tough. marinate the steak in vinegar and BBQ sauce and leave it in the marinate through the night. The longer you leave it in the sauce, the softer it will be, especially if you try something like cooking it in an oven....

Answer 9

Hey Alan.....If your steak is comming out tough, you've obviously overcooked it already....1'st of all, hears the nevers....
1..Use a lid, when useing a frypan...
2..Use low heat...
3..Use an oven... till you know how...

You want to cook them quickly...That's the secret!!!
Always cook on a high heat...not always the highest number on your stove, use your judgement and know your stove..Lightly oil your pan as it heats up...If the steaks are in the fridge, take them out an hour or so before cooking...Warmer meat cooks faster and more evenly...

Add your spice or marinate, while they warm . I like to marinate mine the night before and set in fridge till needed...

Now , how do you like it??? Turn your hand over, palm up...no kidd'n! and hold it realxed...with your other hand, take your pointer finger and press on the fatty part just below your thumb base...That is blood rare or blue rare..Slowly drawing your thumb up towards your baby finger...stopping 1/4 the way, that's rare..1/3 way...med rare.. 1/2 way is med.. 3/4 is med well...and when your fingures touch....voila...that's well done....Now all hands vary, but, the procedure is pretty well the same...This test is done after you've flipped them, of course...lol...Aprox 1 to 2 minutes..Blood rare...Like they say...knock the horns off and run'm through the kitchen...lol...10 to 15 secs a side...

You can always put a slight slit in one and examine the colour, if you're not sure... Med...means grey in middle...

Now if you are B.B.Q.n.....Same thing...high heat.. You may cover them for a bit if you are almost finished the potatoes etc...or it's cold out...Like here in the Yukon...chuckle...Don't close the lid on George...cook one side at a time...k?

There you go...when you quit playing with your fingure's when you are cooking and know by touch, You'll be the hero at any meal...

Good luck and God bless...Yukoneze :)

Answer 10

Your problem is rump steak. Tenderize first, if your gonna buy cheap meat, it's cheap for a reason. Sirloin, Ribeye, Fillet, T-Bone(although only half is really nice) Also, age plays a part, older the better, I get my meat from a butcher, and I get the aged steaks, they look a little blue, but they're the best. YUM YUM. The best I've found in the UK is the Aberdeen Angus.