What's the best way to cook a steak?

Question

I love thick steak, but it always seems to come out kinda tough when I make it at home. it feels like a waste of money. Any tips on how to make it juicy and tender?

Answer 1

Sear in an iron skillet - both sides. Then finish in the oven.

1. Super-high heat - leave the skillet on the flame until as hot as it goes.
2. Put the steak on for 3-4 mins.
3. Flip the steak over - ideally to a "fresh" part of the skillet
4. Cook the second side for 2 mins
5. Put the entire skillet into a 350 degree oven for 10 mins.

This is all dependent on the thickness of the steak. Until you're an expert, you want to check the doneness of the meat with a thermometer.

Answer 2

Sear it in a pan with olive oil for a few minutes, and put in the oven to finish. DO NOT let the temperature of the steak go above 140 degrees F.

However you cook it, the key here is a good meat thermometer. If you refuse to eat steak that has at least some pink left to the meat, you will never have juicy and tender steak. Well done steak is a waste of money.

Answer 3

Firstly, what cut of steak are you using? And, where are you buying it? A filet mignon is a juicier, more tender cut of steak than some of the others. And, if you're buying steak in a grocery store, it may not be of the same quality found in butcher shops, for example.

Next, if it's a thick steak, try butterflying it so that it cooks to the temperature you desire throughout more quickly. If the steak is too thick, you're going to have to keep it cooking longer and it could become tough and grisly.

If you're freezing them, be sure that you let them completely thaw first and then cook them. Putting them on the grill still frozen could result in them being tough.

Lastly, are you cooking them at a good temperature? In other words, are you cooking them so that it won't burn (for lack of a better word!) the outside before the inside is cooked? Or, are you maybe cooking them at too low a heat and it's just taking too long on the grill and that's why they're becoming tough?

Answer 4

If you buy cheap meat you get cheap rubbery taste, therefore alway buy good meats. New York cut, Rib Eyes or T Bone is a good start. If you choose New York cut, buy at least over 8 oz as the size are more or less the same it's the thickness that make it tender when you cook them. I prefer to cook under BBQ grill, and it taste better than flat cast iron pans. Season the meat if you like before you place the meat in the BBQ grill or pan. I normally spring a few dashes of black pepper on both sides at medium fire after I brush oil or butter on both sides. Cooked for about five minutes or longer until top of the meat start oozing blood and turn brown (if you cover it with a small pan) If you cook filet mignon the meat is thick and you may need to place a weight on top and cover with a small pan for medium or well done. Do not flip it back and forth for meat other than filet mignon as most people do. Checking the bottom occasionally to see that it did not burn. Increases the fire either higher or lower. Press the meat with a spachler to make sure it's properly cook inside. Once the blood start oozing out on the top, you can flip the meat over and cook the other side. Cook for another five minutes or so depending how you like your steak. You can have it well-done, medium and rare and I like my meat medium rare. Well-done it's fully cook, no sight of blood or red colour. Medium rare, still slight red and rare, almost un cook except both sides brown and the center red with blood. Remember, after you take the meat off the grill it will still cooking, so you take the meat off the grill 20 seconds before the final cooking. There are two ways you can see if the meat is cook to the sty you like: take a small knife a cut the center thickest section and see the meat inside for the desire colour, or if you are experienced, pressing the meat with a spachler to feel the "hardness." The harder the meats feel, it mean the degree of cooked and the tender the feeling to rarer the meat.

It takes experienced and many trial and error to cook it "just right." BTW, I was a broiler and prep cook for about a year. It took me a few months to be fully competent in a busy steak and hamburger restaurant.

Answer 5

First you need a good steak. Go to a butcher shop instead of a supermarket. Next, get a bank loan as it will cost a fortune.

If you like bone-in, get a Porterhouse

If you like soft steak, Rib Eye, New York Cut, Filet Mignon

Best way is to cook it on BBQ grill or in a broiler over a grill pan.

Don't season until after it's cooked or the fluids drain and make it tough.

One trick I was told was to rub butter over it. Not heart healthy, but neighther is steak, itself.

Another good steak is London Broil, but make sure it's thick and marbled. Cook it medium so it bleeds in the middle and cut it at an angle into 1" slices.

Avoid bargain cuts, that is a sure sign of shoe leather.

No steak should cost less than $6-10 a pound these days. Butcher steaks are like $11-15 a pound.

You want Choice grade or above. Most supermarkets carry Good or ungraded which is good to choice.

YOu can and should trim the outside rind of fat. Cook it no more than Medium Well so it is pink in the center. Raw steak is tough. Over cooked steak is dry.

If you want fully cooked, you're better off BAKING a Prime Rib like you would a turkey. That is ungodly expensive. Upwards to $75 for a roll of Prime Rib. Oven baked inside a covered pan at low temperatures like 250-325.

If you're going to put onions or mushrooms, do it AFTER both sides have browned.

Marinades should NOT have salt or MSG as that will drain the steak of juices.

I, personally, am not in favor of marinades.

Put the A-1 or Ketchup on after it cooks, along with the salt and pepper.

Answer 6

Start with a nice tender cut of beef. I prefer rib eye because its tender but has enough fat content to make it taste good. Filet is good too, but is very lean and doesn't have a whole lot of flavor. Second, season it to your liking.Just salt and pepper or try asking the meat cutter at your local grocery store what he recommends. Lastly, when cooking the steak, let it get good and seered on one side, lower the heat a bit after flipping it. Watch for the juices and the blood to raise to the top. When this happens its done medium rare. This is the state in which grilled beef tastes the best. Cook a little longer if thats too rare for you, but never cook well done. It tends to make the meat tough.

Answer 7

First of all.... be sure to get a good cut of meat with penty of fat layering. This is important because fat is where the falvor is. I know some people think fat is gross but in steak you need it.

Next.... grill it if possible. These people telling you to fry it in a pan are NUTS !!!

Lastly.... the main reason it is tough is you are over cooking it. Steaks are best ( in my opinion) at med-rare. If the meat is brown inside all the way through you have over cooked it.

Answer 8

you can pound the steak with a big spoon to tenderize it, then you season itr with garlic fresh herbs and a little seasoned salt or palin salt, also sea salt is great too. then you cover it and put it in the oven on 350 and bake it for about 45 muntes/and hour or less if you perfer, then you steak will bw so tender and juicy and full of flavor

Answer 9

Get pan hot, place steak in pan, fry for 2 and a half minutes (for rare) then turn and cook other side for same time.
Take off and serve.
Steak goes tough when you cook it too long and turn it too many times.
If you want it more well done then cook for slightly longer.

Answer 10

Definitely grill it. Leave it pink in the middle. If a steak is overdone it isn't worth eating. Good Luck!