Anyone know any good recipes for beef steaks so that they come out nice and tender??

Answer 1

Sometimes a liquid with the steaks is the key to "tenderizing"...

"Garlic-Mushroom Rib Eyes" - 4 servings

4 boneless rib eye steaks, 1" thick
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness; remove and keep warm.
In same skillet, cook the garlic in 1 tbsp. of the butter for 2 minutes. Remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes; stir in broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic; serve over steaks.

Answer 2

If you are using a thin "flank"-type meat, up to and including the famous "London Broil", cook quickly, over fairly high heat and then allow it to rest, covered in a good-sized bowl for about 15 minutes.

Even Skirt steak the "faja" from which "fajitas" are made is delcious, tender and delish! Did I mention that this also works with venison, caribou and moose? It does!

For "good" steaks, (t-bone, rib eye, etc.,) the secret seems to be "don't go too fast". The old "slap 'em on a rocket-hot grill or pan to sear the juices in", is largely disproven, and what you really do, is char the outer layers, resulting in a chewy, damaged layer that isn't all that yummy.

Medium-high heat is the ticket, and, when you see juices beginning to rise to the surface, turn it. Then, if it is thicker than an inch, watch for juices again, and turn. I know, I know. Old-school grillmeisters will gasp and tell you "never turn a steak more than once!!"

Rubbish. Use the heat to keep those juices INSIDE the meat until it is the way you like it. 125 (F) for rare-med. rare, 135 for med, 140 med-well, and after that... who cares? You might as well save your money and eat baloney.

Always let your meat rest (snicker), and tenderness and juiciness will be yours!

Best wishes!

Answer 3

I am lucky being in N.E.Scotland in having a local Farmer who rears his own beef cows gets them hung properly butchered and sent back to him for sale in his shop.slightly dearer but it has got the WoW! factor. No matter how you cook it is always tender the recipe I like is to take the sirloin steak get your pan very hot throw in the steak 5sec's turn 5sec's as if making a blue steak remove fry some onion about 3 min's mix up a gravy crush a Garlic cube add to gravy then add the steak and simmer, two min's before taking out throw in Mushroom's cook and then serve with trimmings of your choice a person with no teeth could eat it ,it justs melts in your mouth. (the steak must look very dark in colour not nice and red like the supermarkets)

Answer 4

Go to a high street butcher if you live in an area where there is one, tell him that you want some nice steaks that have been hung for a least a week after that it does not matter how you cook them "as long as you dont over cook" they should be nice and tender.If this is not possible then brown your steaks in a very hot pan and cook them in a preheated oven at 150 degrees for 15 Min's

Answer 5

The only sure way to have tender steak is to buy good quality meat in the first place. Beef should be hung for at least 21 days. Buy your meat from a good butcher at best or buy the quality range from your supermarket.

Answer 6

If you like your steak medium / medium rare, this is a sure fire way to cook it.

Buy good meat, such as:
- Ribeye
- NY Strip
- Tenderloin

Sprinkle generously with Montreal Steak Seasoning on both sides
http://www.mccormick.com/productdetail.cfm?ID=6209
Let steak come to room temperature.
DO NOT throw cold steak onto pan or grill.
Let pan or skillet heat up very hot
Add olive oil to coat pan
Add steak. DO NOT move it around. Let it brown untouched for 3 minutes on each side.

Eat immediately! Yum!

Answer 7

Alot has to do with the cut of meat. Also, overcooking is a sure way to toughen a steak.

Even with a modest cut of sirloin, the following method never seems to fail for me.

1.5" thick steak, let it come to room temp before cooking.

Rub with a little olive oil and season with kosher salt and fresh cracked pepper.

One a medium high heat (grill or frying pan) cook 4 minutes per side (flip only once).

Remove from heat and let the steak rest under foil for 5 minutes before serving/cutting.

Answer 8

you've got your steak, give it a bash with a rolling pin so its about a centimetre and a half thick, then drizzle a little olive oil on it, some pepper and salt and kind rub it into the meat a little, leave it for about fifteen miuntes, then use one of those frying pans that have raised sections and leave a barbeque effect on the steak, put it in for literally two minutes then turn it over, do not cook it fully through, if you do that it will be chewy and gross, it should be pink in the middle and when you eat it it should be a little juicy

Answer 9

OK, put a little bit of olive oil in a pan, when the oil is hot put the steaks, put some salt and pepper, then put a couple of sliced tomatoes, and a few slices of onions cover the pan and let it cook slowly, you will love it, it comes out very nice, tender and juicy!!

Answer 10

For rump steaks...
fry your steak for 2 to 3 mins on each side (depending how you like them)
then put them on a tray in a warm (not Hot) oven for 5-10 minutes.
this helps the meat relax and become more tender