Any tips on keeping a tender steak tender after cooking it?

Answer 1

Ok, for starters, don't overcook it, for two reasons. One, it will be dry and it will go to waste. Two, the more you cook meat, the harder it is for your body to digest, think of overcooked meat as your body trying to digest a piece of leather, it's not easy!
Once it's done cooking, let it sit on the serving platter for 10-20 minutes, covered in foil to help keep it warm. This lets the juices redistribute themselves back through the meat. And serving a sauce or marinade (that has been boiled, of course, to kill off anything bad) over the meat isn't a bad idea either!

Answer 2

Lots of good answers here. Letting it rest after cooking, and not overcooking are two that are certainly true from our experience.

If it's a cut that has a "grain" (such as tri-tip, skirt steak, london broil, etc.), slicing it thin on the bias will help to make it more tender to eat. Also, if cooking to the appropriate doneness is an issue you might find the cookout calculator at charcoalbob.com helpful. Enter the cut of meat, thickness, desired doneness, etc. and it will give you printable instructions for how to grill your steaks with excellent results.

Answer 3

like everyone said, don't overcook the meat. a tender steak will stay tender if its cooked to around a mid-rare to medium. if you like it well down you can basically through tender out the window. and let it rest, the steak should rest about 10 min before cutting into it. and finally it may be how you cut it, like flank steak has to be cut against the grain, to keep the meat fibers shorts, and less chewy. follow these rules and you should have wonderfully tender meat

Answer 4

Don't over cook it. If its a tender cut it will stay tender if cooked correctly.

Answer 5

put them in a bowl add abit of the marinate and cover with glad wrap
it keeps the juices in