2006-12-14 03:54:20 · 11 answers · asked by michael o 1 in Food & Drink ➔ Cooking & Recipes
1. Buy a good cut of meat. (e.g. Ribeye or Filet Mignon is very tender)
2. Cook it slo-o-owly after searing the outside.
3. Medium is usually the tenderest level of doneness.
Yummy!
2006-12-14 03:59:53 · answer #1 · answered by phillipa_gordon 5 · 0⤊ 0⤋
Listen to me on this one. I have lots of steak experience.
First; Salt your meat and leave it out to bring it up to near room temperature. You will be loosening the protiens and drawing out water. Dry your meat and sear it in a pan or grill mark it. Only sear or grill mark! You want to finish your steak in a 350 oven till desired temperature. If you have a thermometer, take it out at around 145f. I like to use my fingers but I can't explain that one.
Dry off your meat or you will never acheive good color when searing or grilling!
Your searing pan should be HOT. Rub your steak with some oil (Not Xtra virgin, it will burn like butter) it should stick when it hits the lightly oiled pan (heated till the oil ripples and shines, not smoke). Let it stick, it will release when the protiens are carmalized (maillard reaction).
Preheat your oven! Do it now.
While your steak is resting (after removing from oven), you can make a pan sauce from the drippings!
2006-12-14 12:12:25 · answer #2 · answered by Cookie 3 · 0⤊ 0⤋
Broil it. for a 1 inch thick steak, leave it in the broiler 5-7 minutes, flip it over, another 4 or 5, Perfect!
2006-12-14 12:27:31 · answer #3 · answered by foghnanross 2 · 0⤊ 0⤋
if you like your meat well done, but still tender, the best bet is to choose steaks with a high fat content. look for well marbled steaks. boneless beef ribs are high fat. Pork shoulder is high fat. both can be burnt to a crisp and still provide tender meat.
2006-12-14 12:00:13 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Buy aged steak. Von's/Safeway/Pavillions (all the same store, different names in different regions) does a Rancher's Reserve that's not bad and easy to find.
2006-12-14 13:18:31 · answer #5 · answered by lcraesharbor 7 · 0⤊ 0⤋
The best way I found is to season it with season salt, garlic powder, onion powder, a little red pepper, and leave it in the fridge. covered for three days, you will like it.
2006-12-14 12:11:02 · answer #6 · answered by danielneikirk 1 · 0⤊ 0⤋
On the grill or in a HOT cast iron skillet on the stove.
2006-12-14 11:58:04 · answer #7 · answered by Common_Sense2 6 · 0⤊ 0⤋
Buy a good cut of meat, use a marinade, but better yet, if you want good beef, you should eat it medium to medium rare.
2006-12-14 12:01:01 · answer #8 · answered by doodles 3 · 0⤊ 1⤋
once you get to med and higher you loose tenderness. sorry.
2006-12-14 12:22:41 · answer #9 · answered by Chef Bob 5 · 0⤊ 0⤋
make shaw you seal it properly first
2006-12-14 12:31:17 · answer #10 · answered by Anonymous · 0⤊ 0⤋