Whats the best way to fry steak so it goes nice and tender?

Question

it is frying steak.

Answer 1

I,ve found the best way to cook steak is to put it in casserole dish with gravy, put lid on and cook it slowly in oven.
Comes out lovely and tender and just melts in your mouth.
I never fry my steaks anymore.
Yummy.

Answer 2

Actually, your question is both simple and complex at the same time so I will give you a professional answer.

Tenderness:
You must have a meat cut that is tender to begin with--which means that it needs to be marbled with fat and have very little sinew or silver skin. Rib eye or the petite cut of the tenderloin are my top two favs. A tough cut of meat only gets tougher with cooking unless you are making potroast or that sort of thing.

You will get the best results if you trim off fat at edges of steaks and take the sliver skin off of the tenderloin. The pieces should be at least 11/2 inches thick.

Frying:
There is no real reason to marinate the beef unless you are trying to impart a different flavor to it. Keep things simple if you really like the taste of good beef. Rub the beef with canola oil--not olive oil. Olive oil does not have a high smoking point and breaks down on high heat.

If possible, use an iron frying pan or skillet. Rub cracked pepper on the meat and pan sear on all sides on high heat.
Remember to turn at intervals so that the blood stays in the center of the meat. Do not use a fork or anything that will pierce the meat--use tongs instead. Please don't try to cook the meat more done than medium. You can tell a lot about the doneness by pressing a finger into the center of the meat. The more done it is, the firmer it will feel.

Note: Cook the meat to rare (about 4 minutes per side), put in a warm oven while finishing other details--it will finish cooking to medium rare while resting. Resting beef is important because it allows the meat juices to reintegrate into the meat instead of being lost on the plate the first time you cut into it. You will need a splatter screen most probably and your vent fan will need to be on. Also, the thinner the meat, the faster it will be cooked so be careful not to overcook.
Good luck!

Answer 3

Get your pan hot first, no oil or cooking fat, then fry it on one side for 7 minutes turn over and fry on the other side. I keep a window open or use an exhaust on on your stove top hood. You can marinate a steak with ( olive oil, red wine vinegar, 2cloves crushed garlic and after a coule hours or over night, rinse off marinade) I tell you though buy a rib steak or porter-house , with steaks of some fat in it and theres your perfect steak.

Answer 4

First tenderize it, by using a meat tenderizer, rolling pin or a heavy can.

Next, marinate it, or rub it with herbs, garlic, salt and pepper--also soy sauce or teriaki sauce, if you have it.

It is a myth that searing makes for a tender steak. It makes it tastier though, so get that pan screaming hot and throw the steak in. No peeking! Let it sit a couple of minutes (how do you take your steak?) then turn over.

Answer 5

After frying to your taste put the steak on a warmed plate, cover it and put somewhere warm for about 7 minutes. It will be lovely and tender.

Answer 6

Hi, Beat it first with a food mallet to break up any tough sinews.Then cook it on a low gas(or electric) .When cooked on one side , turn over once and slowly cook the other side.MMMMmmmmmmmm- delicious!

Answer 7

i use extra virgin olive oil on both sides, that is best, also pepper and garlic powder(easy) no salt!, pan fry each side for around 4-5 minutes, nice tender medium...goodluck

Answer 8

At a high temperature, for a short amount of time. If you cook it low and long, that's how it will get all rubbery. If you have time to marinate it in some kind of sauce, that's even better.

Answer 9

just fry them for a few mins on each side on low heat

Answer 10

Turn on the burner. Cook the meat. Sloooooooooowwwwwly.