Cooking Steak?

Question

I'm cooking steaks tonight for dinner. I've always had a problem keeping it soft and tender..Any tips?

Also...should i put it on a frying pan (no oil) or in the oven?

Answer 1

Buy the right cut for the type of cooking you're doing.

For grilling or broiling, you need a well marbled cut like sirloin or porterhouse. For long slow cooking, buy chuck steaks. If you grill or broil them, they will be tough.

Top round and bottom round are good for long cooking, but can be grilled if they are cut into serving pieces (or cubes for shish kebab) and marinated before grilling.

Pan frying works for round steak if you sear both sides and then cook it on medium low heat to finish.

Answer 2

Sear both sides of the steaks, 2 minutes a side, on a super hot grill and reduce heat. If you are using a gas grill, just turn the heat way down and cook them slowly until they reach the desired doneness. On charcoal, move the steaks to a spot on the grill that does not have any coals under it. Also, remember to take the meat out of the fridge 30-45 minutes before grilling so that it comes up closer to room temperature. This makes it more predictable on the grill. Do not salt the meat until you are ready to put the steaks on the grill. And let the meat rest after grilling for 15 minutes so that the juices redistribute. I like rib eye steaks.

Answer 3

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 4

Actually, the key to keeping steak tender is to intially place it on a VERY hot pan and then cook as normal. The intial sealing keeps the juices in. Then depending on how you wish to serve it - rare, medium rare, well done etc.... test it by placing a fork on the top ( back of the fork on the meat) and testing how soft it is. The softer the meat - the rarer it is. I am having steak too tonight - so good luck!!!

Answer 5

High heat to sear them. And do you smoosh them a lot with the spatula? Don't do that. And don't move them around at all, just let them cook. And don't cut into it too much to check for doneness, you'll lose juices. You only need enough flipping to get criss-crosses on them. As long as you have the good grill marks, but they're not done to your liking, whack 'em in the oven to finish. Happy cooking!

Answer 6

Don't fry them. Broil in oven is ok. Grilled is best. When steak feels like the side of your cheek, take it out.

Answer 7

use marinade and grill on a low temp I notice that when I grill steak on a med or hi setting its always tough so lately I have been using the lowest setting it takes longer but there is nothing like a tender steak....

Answer 8

if you marinde them in soy and fresh ginger the ginger will really tenderise the meat and the marinade gives it a great taste. If you just want plain steaks, then make sure you don't overcook them, and have the pan REALLY hot so that the meat cooks fairly quickly.

Answer 9

A good grade of meat is your first to make it tender--then slower cooking to keep it there. If you have a grill-it's way better on it--or you could broil it in the oven--Broil-not bake

Answer 10

I cook mine on the grill and keep pouring bud beer on top makes them tender and give a great taste