How do you make a very tender juicy steak in a short period of time?

Answer 1

Don't over cook it.

Answer 2

Buy a good cut of meat for starters. If you buy a good steak, it shouldn't take long at all to cook. If you like your steak medium rare, cook it to just 135 degrees. If you want it juicy, do NOT pierce the skin during the cooking process EVER. Do not use a fork to turn the meat, the only time the meat should be pricked is when you push a meat thermometer into it, and you should only do that once or twice at the most. Also, only turn your steak once during cooking, so that a crust develops on the outside of the meat, sealing in the juices. Allow the meat to rest afterwards, so that the juices can be reabsorbed by the meat instead of running all over your plate or cutting board when you slice into it right away. A normal sized steak should take about five minutes to rest after cooking. Just tent some foil over it to keep in the heat while you're doing this.

Also, several people here are telling you to use a George Foreman grille, which is fine, but if you have an especially thick piece of steak, like with a tenderloin, consider butterflying the meat before putting it on the Foreman or not using the Foreman at all. I cooked filet mignon on my George Foreman once and the outside of my steaks were rather burned and the centers were still a bit too rare for my liking (and I eat my steak medium rare).

Answer 3

here is a way to make a great steak sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


Ingredients


1 Tbsp. olive oil
2 onions\cooked, cut into thick slices
4 beef cube steaks, about 4 oz. each
2 tsps. Dijon mustard
1 loaf Italian bread, split
2 Tbsps. Worcestershire sauce
1 Tbsp. bourbon
8 cherry tomatoes\raw

Instructions
Turn on broiler. Heat oil in a heavy nonstick pan
over medium high heat. Cook onions about 3 minutes per side. Transfer
to a plate and keep warm. Season steaks with salt and pepper to
taste. Spread mustard over meat and cook in same pan about 4
minutes, turning, until cooked throughout. Lightly toast bread 2
minutes under broiler. Place steaks on bottom half of bread loaf. Stir
Worcestershire and bourbon into pan. Top meat with onions and pour on
sauce. Cover with bread half and cut into slices. Serve with tomatoes.

Answer 4

Remember to NOT OVERCOOK it! Use a SCREAMING HOT cast iron skillet, and sear it on both sides for a few minutes to lock in the juices. And most importantly, do not salt it until after it is done cooking, salt draws out moisture to meat. Wait 10 minutes after taking the steak out of the pan to cut into it. And NEVER pierce your steak with a fork while cooking, use tongs for flipping and removing. Only flip the steak once while cooking. Very important factors.

Answer 5

1) Turn your stovetop burner on high
2) Heat your skillet (preferably cast iron) for at least 5 minutes...get it very hot
3) Allow your steak to sit until room temp
4) Heavily season with salt (preferably kosher) and pepper
5) Open the windows/turn no the exhaust fan...lots of smoke is coming
6) Put 1-2 tsp of oil in the pan...swirl it around
7) Lay the steak down in the pan (away from you)
8) Cook for 3-5 minutes per side (depending on thickness...going for medium rare)
9) Don't shake the pan, lift the steak up, etc. don't touch it!
10) turnover...cook for one less minute on other side
11) Take out of the pan and allow to rest for 5-10 minutes

The high, fast heat will sear the steak...the salt and pepper will help with the crust and allowing the steak to rest will let the juices recirculate throughout the steak.

Two alternatives to this stovetop method is your oven's broiler and/or an outdoor grill.

Same method...heavy seasoning, rocket hot...quick cooking, allow meat to rest!

Good luck!!!

Answer 6

Believe it or not.....Heat your cast iron skillet, sear each side (1 to 2 minutes per side) then put in a pre-heated 350 oven. Watch closely, about 5 minutes max. You should have a tender medium rare steak. Few minutes more & you have medium to well done. Great results without firing up the Barbie & waiting for the charcoal or lousy weather with propane. I find cast iron to be the best.

Answer 7

Cover the steak in the seasonings that you like . Then cover the steak with Italian dressing and wrap it in plastic wrap. Allow to marinate for 30 minutes and cook. The vinegar in the dressing will break down the meat to make it more tender.

Answer 8

Short time: Just don't overcook or place it on very high heat.

For really tender steaks when you have time, let it marinate in yogurt. The cultures will breakdown the meat making it more tender.

Answer 9

your steak should be aged 3-5 days in the frig. a good way to tenderize meat is put kosher salt on the meat and rap in plastic for 1 day in frig. get your grill or frying pan good and hot. (around 500 degrees) and sear on both sides for 3-8 mins. depending on how thick the cut of meat is

Answer 10

High heat(if using a stove) cook quickly and rare. However the best steaks come from a real live charcoal grill.

Answer 11

Buy a good cut of meat. Grocery store steaks are of poor quality. A good place to look is a specialty retailer, possibly a good butcher shop.

Look at your USDA grades. Often it's USDA select in the grocery. yuchhh!

You want USDA prime, like they get at a decent restaurant. USDA choice is the next grade and can be good.