how to marinade and roast a beef steak so it will be tender not tough ?

Answer 1

The secret in making any meat tender is not just on the marinade is a combination of marinade, cooking method and cooking time.

While there are thousands of delicious marinade recipes I found that with a good quality steak you don't need a lot to obtain a tender result.

I love cooking all kinds of cuisines and often find myself experimenting with new recipes or just reinventing easier ways of those great all time favorites. So here go a couple of tips:

If you are going to use the oven: try to make a marinade of 2 garlic cloves, a teaspoon of dry oregano, salt and pepper to taste and a pinch of paprika or cayenne pepper (depending on how much heat you like) blend all with pieces of fresh pineapple and soak your meat on it and place on the refrigerator for at least 30 min. then take your meat and place it on a pan and cook it covered on slow heat (for however long you want depending on your preference of medium rare or well done) then uncover for the last 5 to 10 min and crank the oven to broil to get a nice color. This method will give you a very tender and juicy meat (thanks to the acid on the pineapple that can tenderize the toughest meat) and will definitively give your taste buds a tread of herbal, tropical zest.

If you are cooking your stake on the stove top the most efficient, hassle free way of cooking any meat and achieving just the perfect texture on a short period of time is using a pressure cooker. This marvelous invention can cook any meat on as soon as 15-20 min. and not only is your meat going to be falling of the bone tender, but it will also taste so much better due to cooking the meat on its on steam which makes ay seasonings you use penetrate the meat and give it a rich wholesome flavor.

Lastly I will advice you that no matter how you are cooking your steak, cook it without adding water. When you add water to a hot meat the muscles contract and make the meat though as a brick. If you must add water try to have a little bit of the marinade you used warming on a pot or sauce pan on low heat, so that you can use it to baste or pour over your meat as needed. Also be mindful that nothing makes meat tougher than over cooking or cooking it on high from beginning to end.

PS.:
One way we Spanish folks add a twist to our steak is to serve it with something we call Pico de Gallo which is nothing but copped tomatoes, onions and cilantro with fresh lime juice and a pinch of salt. It looks a lot like salsa but it taste so much better! Try it and watch whatever you serve it with disappear!

Answer 2

I have had success using Teriyaki marinade in my steak. Just add and place in fridge about two to four hours. It is a great tenderizer.

I also have had good luck using just plain Italian dressing (the clear one, not the white one). It has a lot of herbs floating in the bottle and it makes the steak mouth watering delicious and tender.

Answer 3

Steak can be prepared a number of ways, including grilling, broiling, frying, or baking. Regardless of the preparation method, the outer surface of the meat should reach 160 degrees Fahrenheit to ensure safety (the inside may be rare, medium rare, medium, medium well, or well done depending on individual preferences). For juicy, delicious meat, consider the following tips:

Do not slice the meat too thin or it will dry out quickly when cooked.

To prevent overcooking, bring the meat to room temperature before cooking.

Use high heat to sear the outside of the meat quickly without overcooking the interior.

After cooking, let the meat rest for several minutes to preserve the juices.

Marinate the meat to infuse it with additional flavor before cooking.

Answer 4

This is my recipe:
3 Tbsp olive oil
2 Tbsp soy sauce
1 tsp minced garlic
1 tsp black pepper

Place all ingredient into a large ziploc bag and mix well. Add the meat , remove as much air as you can and place in the refrigerator for 2 hours, turning every half hour. Grill over hot coals or in the broiler to your liking. Enjoy!

Answer 5

what I do is sprinkle worshestershire sauce with a little lemon juice on both sides. shake on garlic, onion powder and loads of black pepper.. Let this side in plate in fridge for 30min in the juice, and turn once.. (the lemon acts like a tenderizor) then take out.. just shake off the juice and broil under broiler till done. (or roast/bake will be slower till done)

Answer 6

The kind of marinade doesn't matter that much if you ask me, but put it in a crock pot and let it cook till it falls apart... then it is done and tender!!!

Answer 7

I like to marinate in soy sauce and garlic - then broil the steaks.

Answer 8

steak- don't salt it b4 u put it in the oven
roast- donno- take it out sooner?