What are the advantages to slow cooking steak?

Question

turned the knob down a notch and the steak took 3 times as long to cook than having it on full heat, is this the better way to cook with a skillet?

Answer 1

There are two big advantages to slow cooking your steak-JUICY and FLAVORFUL. When you cook any meat/fish/poultry at a high temperature, it will shrink, tighten up and lose natural juices. When you slow cook, the proteins don't tighten up like when they are cooked at high temperatures. I do agree with searing your meat, especially for the flavor. When you are done cooking your steak, let it "rest" for about 5 minutes to reabsorb some of the juices that have been cooked out.

Answer 2

Quicker is better. Here is a great method. (that is if you aren't grilling)
There are two key parts to the equation; preparing the pan and seasoning the meat. First, the pan. Heat your oven to its highest temperature (usually 500 degrees F) with the cast iron pan inside. It may take a while until the pan is completely heated. When the pan has reached the temperature of the oven, remove it place over a lit burner (this works best with a gas range) for a few minutes to let the pan soak up more heat.
While you are heating the pan, make sure your steak has been taken out of the refrigerator and allowed to warm up to room temperature. Season the steak with kosher salt, fresh ground black pepper, garlic powder and cayenne pepper (this is my steak rub). Rub in the seasonings to make sure the steak is evenly coated on both sides. Be careful not over season, as the seasonings are there to enhance the flavor of the meat, not cover it up. On one side of the steak, rub (or spray) a little olive oil in to cover the surface. This will be the first side placed down the heated pan.
Place your steak, oiled side down, in the heated pan while still on the burner. DO NOT touch the steak for at least 1 1/2 to 2 minutes while it is searing. The meat and seasonings will form a crust and the steak with slightly separate from the pan. With a pair of tongs, flip the steak once and allow the other side to sear. After searing the second side for 1 1/2 to 2 minutes, remove the pan from the stovetop and place under the broiler. The time you leave it under the broiler depends on how well done you want your steak. Five to six minutes should be adequate for a 1 1/2 inch steak to be cooked medium rare. Cook it longer or shorter to your liking.

Answer 3

I am a big fat lady, so I can tell you the best way to prepare a steak:

Get your skillet nice and hot. Season your meat to your liking. (Kosher salt and fresh ground pepper work for me but my boyfriend likes a little garlic powder as well)

Then place the steak in the hot skillet and leave it so it forms a crust. Don't burn your steak keep the fire at a medium high and let it sizzle for a good three to four minutes.

Then turn it over.

After it has cooked for three to four minutes on the other side take the whole thing (Remember make sure your skillet can go into an oven- no plastic handles etc.)

Pop it into a 350 oven for 10 to 25 mins depending on how you like it.

Searing the meat in the skillet first seals in the juices so your steak isn't dried out. Remember cooking is science. Finishing in the oven continues even cooking without drying out or burning the steak.

Good luck!

Answer 4

the main thing would be to sear the outside of the steak at a high heat, as that keeps all the juices and flavour in the steak, with slow cooking somthing it will be a lot more tender, but it all depends on pesonel tastes

Answer 5

when you slow cook meat it makes it more tender. I prefer to broil my steaks (about 7 minutes on each side).

Answer 6

It's more tender...It tastes a lot better too.