How do you cook a steak so it's tender??

Question

I have two eye of round steaks and they're about an inch thick, maybe a little more. I'm planning to marinate them in a teriaki sauce while I cook them...what is the best temperature and time amount to cook a steak so it will be really tender? How often do you flip them? HELP!

Answer 1

bbq them...everything tastes better from the grill...cook them at a high temp for a couple minutes on each side...flip only once...as long as you dont over cook them they should be fine

Answer 2

A couple of things here. First of all, the cut of meat has to be a good one in order to be tender. Some cuts are more tender than others. Ribeye is a good cut but be sure you get a good one.

Next, get rid of the teriaki sauce. Why ruin a good steak. Instead, put a dry rub on it and just a normal "all season" works great. It has everything in it you need. Rub on both sides (be sure to cover each side but don't make a paste of it) let sit for about 15 to 30 minutes at room temp.

Pre-heat your grill and put them on med-high heat for about 3-4 minutes on the first side then turn them over. Cook them on the second side for about 3 minutes and then turn them one more time for about 3 minutes and once more about 2 minutes. (Time depends on how thick your steaks are).

If you want a good sauce for them, use a berneice butter sauce.

You will love them.

Answer 3

Marinate is something you need to do before you cook them...it will be find to baste them while you cook them with the teriyaki sauce....
To insure a really tender steak without add flavor so it doesn't clash with the teriyaki....I use Adolph's unseasoned meat tenderizer.....Just follow the instructions....but do this step a couple of hours before you are going to cook them...then sit the steaks out 30 minutes before you cook them...alot of the cooking shows tell you to do this.......it really does a great job of tenderizing....even on thicker or cheaper cuts of meat....
And....don't cook too slow....sear quickly with high heat on both sides for minute or so so juices are locked in ..... turn heat down some....but don't cook too slow....it will dry the meat out....
You can grill them...it's the best....or use a skillet on top of the stove.....or even broil them in the oven....grill, stovetop, oven....in that order.......happy cooking!!!

Answer 4

An eye of round or any round steak variety is a tough cut any way you go. I have a recipe that is a one pan method and it bakes up with great flavor and is nice and tender with a lovely gravy.
Preheat oven to 350
Take your meats and lay them into a sprayed pan (nonstick spray of your choice). Slice 1 small to medium onion and lay on top of the meat. Then in a mixing bowl combine a can of cream of mushroom soup, a packet of onion soup mix, and a can of water, mix well and pour over your meat and onions. cover with foil and pop into the oven for 3 hours or so depending on how much meat you have and how thick the cuts are. you can adjust your cooking times according to the amounts, use your judgment:) This recipe works great with pork chops as well. I hope you give it a try it tastes great with mashed potatoes.

Answer 5

Best Answer - Chosen By Voters

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 6

I would marinate over night. I like my steaks medium rare, and you get that from turning them over after 4 or 5 mins. turn only once though, the redder the meat, the more tender it is going to be.

Answer 7

marinate them for tenderness and flip them until the outsides are dark brown you might want to get an extra one so you can cut that one open to see what the inside looks like to make sure its cooked all the way

Answer 8

Sear meat on both sides on a high heat this will lock in the juices then reduce heat 2 or 3 minutes each side.

Answer 9

If you want the tenderest, delicious, steak cook in a slow cooker and add some diced tomatoes with them!!!!! No flipping needed!!!!

Answer 10

You gotta marinate them for an hour. Then, you cook them really......reaallllllllllllly slllllllllllllllllllloooooooooooooooooowwwwwwwwwwwwwwww.


Sear them on both sides.