I need to make a tender steak!?

Question

I am not a cook, and I just got married. I'm trying to be a good wife, so I decided to make a steak for him. I got online to find recipes for marinades, and I was so excited. I marinated it over night. I used a little bit of different recipes to make the marinade, I poked holes in it with a meat tenderizer and left it. I cooked it the next day, and when we sat down for diner WE COULD BARELY CUT THROUGH it. I was so dissapointed. Where did I go wrong.

Answer 1

IF YOU SHOW YOUR FEELINGS FIRST, AND TAKE YOUR TIME!
PUT ON SOME MUSIC, GENTLY TAKE THE STEAK IN YOUR ARMS AND WHISPER YOU ARE SO JUICY AND FINE !

NOW THAT IS BOUND TO MAKE IT TENDER

Answer 2

Toastett is right - the starting quality of the meat defines what can be done with it. You really can't make a silk purse from a sow's ear.

Overcooking is also a culprit. The more done you cook it, the tougher it's going to be.

Thin steaks cook FAST. Depending on how thick it is and how hot the pan is, maybe 3 minutes per side. A thick steak requires a different approach.

Cooking involves experience and experimentation. You're going to gain experience by experimenting. Your husband gets to be the taste tester. If he complains, then that constitutes an offer to do the cooking himself from now on.

You & hubby can play "test kitchen" one weekend, and by the end you'll know exactly how you want your steat cooked. You need a timer, a good skillet, and a plate and steaknife beside the stove.

Buy a steak (or two) that's typical of what you think a nicely sized steak should be. Choose one of those cuts that Toastett suggested. Bring it home, and season it. You'll have better results if it's not cold from the refrigerator, so get it out 15-20 minutes before you start.

Fire up an iron skillet, or a grill-pan if you have it. I like to heat the oven to 450 and let the pan heat up in there.

It needs to be a heavy pan to hold the heat; when you put a big piece of meat on a thin pan, it loses so much heat that you'll never get the temp back up to get a proper sear on the other side of the steak.

Fire up a burner and get that iron skillet out of the oven. Add a LITTLE oil - peanut or canola for very high heat use. That burner needs to be good and hot when you put the pan on it. Throw that steak in the pan.

Do NOT touch it for three minutes. I set the timer on my microwave. If you move it around in the pan, you're not going to get a good sear, and browining, my dear, is where flavor begins.

When the timer goes ding, turn the steak. Set the timer again for three minutes. Again, DO NOT MOVE IT IN THE PAN.

When the timer goes ding again, pull the steak out of the pan and test it. Do it quickly so you can return it to the pan if it's not done enough. Taste from a thick area if there is one. You don't want to turn the burner off until you know the steak is done the way you want it.

If the steak is fairly thin, it might be done already. I like it rare. If it's not done enough, put it back in the pan. Give it a minute on each side and test it again.

When it's done to your liking, you know how many minutes on each side for the next time.

If the steak is quite thick - for me anything more than an inch and a quarter or so, it will need to be finished in the oven or you'll burn the outside before it's done inside. But that's a different lesson.

If something is undercooked, you can cook it some more.

If something is overcooked, you can use it as a doorstop. Acutally, if it's seasoned simply you might be able to turn it into stew meat, but it's never going to be good as a steak.

But the important thing is to have fun experimenting. Cooking can be a really fun creative outlet. My husband does most of the cooking, and he's a very good cook. We enjoy some spectacular sucesses and many "noble failures." We look at each other and say, "well that was no good. Maybe if we X next time . . ." But we always have a good time.

Happy cooking to you!

Answer 3

Young lady, you must start with the proper cut of meat or all other steps you take will be futile. A fillet Mignon cooked rare is a success every time, but it is the king and as such commands a royal fee at the butchers. Try looking at the porterhouse steaks next time your at the supermarket, if you can catch them on sale, they should be about 5 to 6 dollars a pound. Look closely, you actually want a little bit of fat laced in. This is what makes the meat tender (and if you look even closer you'll notice a hidden fillet Mignon cut in the porterhouse). Now for a cheap cut that cooks up tender. A seven bone ''Chuck steak'' should go (on sale) for 2 bucks a pound. The trick to this cut is you must cook it for a long time. Cut the meat into manageable size pieces and brown both sides on high flame. Now cover with one part tomato sauce (homemade) and one part water. Bring to a boil lower to a simmer and cover the pan. Simmer for two or three hours. You just made ''Steak Pizziola''!

Answer 4

Overcooking is one of the biggest causes of dry steak, it can take a while to get the hang of it, i'd suggest cutting a slice in the middle of the steak during cooking to keep an eye on it,using too high of heat is also very bad. Depending on how rare/well done you want it, you may need to adjust your temperature up/down. Generally the higher the heat the shorter you should cook it, but too high of heat and you'll end up with a very rare steak. Another issue that is not avoidable is simply the quality of the steak, lower quality meat tends to be rougher. A very old trick is to wrap bacon around the meat, the fat from the bacon breaks down the tendons in the meat as you cook it and makes it more tender. Good luck.

Answer 5

I think toastette has the idea. You get what you pay for and better meats is the key. Do not poke holes in it as mentioned also. I just use some Seasoned Salt on both sides of a Rib Eye. Put an iron skillet (Or whatever you have) on high heat and let it get hot. Throw the steak in and it should make a lot of noise. Watch your time and 5 minutes turn over and cook 5 more minutes. This may make Medium with some pink inside. If you want Well done cook 7 minutes each side. Turn on your exhaust fan if you have one. Use Tons to turn so you not poke holes with a fork to turn. Good Luck.
If you wash a 2 potatoes and DO Poke holes in them with a fork both sides, put in Microwave 7 minutes on High and turn and do 7 more minutes you have baked potatoes too. Size of potato change time, so small try 5 minutes each side. To check use a paper towel and squeeze to see if they soft. Be care they get hot.

Answer 6

you may have overcooked it. Also you should only flip it once. Depending on how cooked you like it, the heat should usually be very high. It's best if you use the broiler. But make sure you only turn it once and DONT press down on it, that only drains out all the juices! If you "poked holes" in it with a jacquard then it should cook faster. I generally don't like holes in my steak because it allows the juices to drip out. If you are pan frying it preheat your oven to 375F. Make sure your pan is hot( a cast iron skillet is best) on the stove top and place the steak in the pan. After about 4 minutes flip it over and put it right in the oven for 10 minutes more. Make sure your pan has a high heat handle so it doesnt melt! Also you can use the marinade as a sauce....just make sure you cook it first!

Answer 7

Well. I'm also not a cook. But, I am a husband. If you have a George Foreman grill, you're in good shape. Look up the recipe for a Texas Rub for steak. Poke the living heck out of a boneless sirloin and spread rub into meat. you're going to have to really get in there. Let George do the rest. Keep turning meat over until it's ready. Enjoy! ummmmmmmmm!

Answer 8

poking holes in it was the wrong thing to do---when you cooked it all the juices ran out thru the holes. We usually buy a cheap cut of steak & marinate it in Kraft zesty Italian salad dressing for at least 4 hours. Makes it nice & tender & tasty. when cooking steak, you only need to cook it for approx 6 minutes on each side for med well to well done ( depends on the thickness of the steak) on a setting between medium & high heat

Answer 9

How to cook a juicy steak..

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

Answer 10

7 Tips for Tender Steaks
Here are a few tasty tips for making tender, juicy steaks:

1. Most of the tender steak cuts come from the rib, the loin (short loin) and the sirloin. Familiar cuts include rib eye, Delmonico, strip (also called N.Y. strip), T-bone, porterhouse, tenderloin, filet mignon and sirloin steaks.

2. The less tender beef cuts are usually from the chuck, the brisket, the short plate, the flank and the round. These are less expensive and should be slow-cooked or marinated so they'll be tender enough to practically melt in your mouth, just like the cuts that are naturally tender. The blade and bottom-round steaks are not very tender when cooked as steaks, but can be made tender by cooking in a little liquid, which braises them. Familiar cuts include flank, cubed, top-round, round and bottom-round steaks.

3. The most tender and juiciest steaks should be cut at least one inch thick.

4. Steaks that have a nice marbling running through them will be more tender and flavorful than very lean steaks. It's the marbling that makes them juicy.

5. Steaks should always be cooked on a high heat, searing the outsides to retain their natural juices.

6. To prevent a steak from becoming tough and dry, don't overcook it. There's a very fine line between well-done and dry, so if you prefer your steak well-done, watch it carefully!

7. Of course, if you have any questions about meat cuts, go ahead and ask the butcher!


Tender Beef Steaks

Yes, beef steaks are my favorite. I'll give you a few tips on ways to increase the tenderness of your steaks. I'm assuming your using an outdoor grill, but most of these tips will work when broiling a steak in the oven also. I'll start with some of the basics first.
Find the supermarket or meat shop in your area that either advertises they sell Certified Angus Beef or one that is usually considered the "best" in town (with usually higher prices - but - you get what you pay for).
SUGGESTION: In general, if you're wanting a very tender beef steak, don't shop at a Wal-Mart Supercenter.
Unless they have changed their meat departments recently, all the beef they sell is USDA select - which used to be called USDA good.

This is one step down from USDA choice - which most "better" grocery stores carry.

Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.


Order "Steak Lovers Cookbook" today from Amazon.com
for ONLY $16.77 by clicking the "Buy from Amazon.com" I my self do have this book, and I do injoy it.

The reason Wal-Mart sells select is: #1 - it's cheaper, and #2 -it's leaner than Choice, and many customers want less fat - but they get what they pay for - a less tender steak.
2. Here are some tips on choosing your beef steak at the store:
a) Select the steak with a bright, cherry-red color
b) Look for a steak that is firm to the touch, not soft
c) Make sure the package is cold and has not tears
d) Choose a package without any excessive moisture
e) For the best quality, choose a steak that was cut that day. Ring the bell! Ask the meatcutter which steaks in the meat case were cut that day
3. T-Bones are the 2nd best beef steak. The best beef steak is the filet mignon, which is cut from the beef tenderloin.
I'd suggest to try a three quarter inch thick T-Bone or Porterhouse steak. The difference between these two steaks? The Porterhouse has more of the filet mignon on it than does the T-Bone. It's usually about a dime higher than a T-Bone, but it's worth it to get more of the filet mignon!
4. Next, I highly suggest that you purchase a decent meat thermometer. This way you can accurately know the temperature of the steak, so you want over cook it. (Which is the major culprit in a tough steak!!)
You can usually find a high quality, instant read digital probe meat thermometer for around $10 to $15. Be sure to insert the probe in the thickest center part of the steak.
5. Now, for the actual cooking. I believe the most tender beef steak is medium rare. The internal temperature to cook to for medium rare is approximately 150 degrees. The usual cooking time for this over a hot fire in your grill is 10 to 12 minutes. (A hot fire is not one where the charcoal has been burning for 2 to 3 hours.)
OK, that's my basic suggestions and tips for cooking a tender beef steak on the grill. Here are some other very good tips to cook a tender beef steak.
When turning the steak - on a skillet, in the oven, or on the grill; NEVER use a fork, only use tongs. The fork punctures will release the meats juices, and leave the steak dry and tough. (You only need to turn the steak over once as it cooks.)
Leave the fat on the steak while it is cooking to preserve juiciness. Trim the fat off AFTER it is done cooking.
Salt your steak after cooking. Not before. Salt draws off the meats juices also.
Keep the steaks at least 2 to 3 inches above the heat when grilling outdoors or broiling in the oven. "The closer the heat, the tougher the meat".

Tips for Cooking Any Steak

Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.

To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.

Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done.

The internal temperature for medium well steak is 155°F and well done 160°F.

Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

Answer 11

No salt! Not during the cooking of it. I add it at the very end. Salt will add to the dryness of the steak. There are also other things to make a steak dry, like over cooking. Also the temp you cook it at has to do with how it turns out. I like to cook my steak on high heat until it is browned, to help keep it from getting dry. Last but first thing you start with a good cut of meat. you can get help with this if you ask for help from the meat person. They can also help you as how to cook it. M
Remember to tell them you have only cooked steak one time & it came out bad.
Keep at it & good luck. ~;q It will get to be lip lickin good!