Does anyone know how to make a very delicious (juicy/tender) steak? What kind of meat should I use?

Answer 1

CHARCOAL-GRILLED T-BONE STEAK WITH
BROILED ONIONS COWBOY STYLE

4 lg. red onions, peeled and sliced 1/4 inch thick
1/2 c. clarified butter
4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oil
Barbecue sauce
2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drained
Vinaigrette
Deep-fried okra

Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.
Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

Makes 4 servings.

Answer 2

The best cut would be the filet mignon, which is very tender. You can use a grill, or the broiler in your over or an easy way is use a grill pan on the stove.
The key is fire up the grill or oven before you put you steaks on. Grill pans are about $30-40, and are great if you would like to cook steak, hamburgers, chicken, and vegetables.
When you put your steak on high heat your searing it. Very important not to poke or cut into your meat. Sear it for the grill marks about 1 minute on each side. Very important to use tongs to turn meat, you never poke with fork. Piercing the meat steak or hamburger will release the juices.
Cook for about 5 additional minutes each side, and remove the steak and let it rest (THE RULE- 10 minutes for any meat) It will be worth it. Do not cut and peak inside.
Good luck. High heat to start the searing, reduce heat, and don't peirce meat, use tongs, and allow meat to rest.
Enjoy!!! Salt and Pepper to taste. BAM!!

Answer 3

Filet minion is the most tender of all steak, the RibEye or Delmonico is less expensive, but has a higher fat content, which makes the steak more marbled. The Rib eye is my favorite, and I like it best marinated in terriaki sauce for a few hrs before grilling. Both these cuts are very tender, Porterhouse is an excellent steak as is the New York Strip.

Unless using a tenderizer, stay away from flank steak, it is tough.

Answer 4

Filet Mignon--1 1/2 inches thick.
Rub with olive oil, salt and pepper
Grill on high, turning every couple of minutes using tongs not a fork
Press in the middle with your finger. If it is still soft, it is rare.
If you want it more done, grill longer--checking the center often.
You want to keep the juices in the center of the meat. Just before you think it is done, remove it and let it rest a couple of minutes to redistribute the juices back into the tissues.

Do the same thing with a rib eye. You will have flare ups because it has a higher fat content but it will be juicy and tender as long as you don't cook it past medium.

Answer 5

Sirloin Steak Skewers

2 - 8oz. Buffalo Sirloin Steaks, about 1/2 inch thick
1/3 cup A.1. Steak Sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper

1. Pound steak to 1/4-inch thickness. Spread 2 tablespoons steak sauce over meat. Sprinkle peppers evenly over steak sauce.

2. Roll up steak from short edge; cut crosswise into 8 coiled slices. On each of 4 skewers, thread 2 steak rolls through coils to secure.

3. Grill roulades over medium heat for 8 to 10 minutes or until done, turning and brushing occasionally with remaining 1/4 cup steak sauce. Serve immediately.

Answer 6

o. k.lets make this simple these are the only steaks worth grilln!1.poterhouse2)t-bone(a smaller version of the poterhouse (.cut a little bit down from the loin) a porterhouse and t-bone both have 2 steaks in one.on one side is a shell or ny strip,on the other side is filet mignon..3)rib eye (people in texas like to grill this the best ,cause it can stand up to a lot of spices(chili pwder,cumin,onion and garlic powder)4)shell or ny strip5)filet mignon(the softest most tender cut (but not the most flavorful)

Answer 7

buy a porterhouse(known as the KING of steaks) grill it on a charcoal grill( medium coals) turn it after about 5 min. cook until how you like it. you can use a meat thermometer. if cooked correctly, it will be tender and juicy. I always grill porterhouse,tbones or rib steaks. Rib steaks are the most tender and flavorful. and they always come out delicious.

Answer 8

Does it have to be beef? If not the juiciest, most tender meat has got to be lamb chops. Marinate over night in olive oil, garlic, rosemary, thyme and black pepper. Season chops with salt and pepper. Brown the fat side in a pan on high heat. Turn them over and put it into a 400 degree oven for 20 minutes. I do these for Easter dinner every year. Fantastic.

Answer 9

My favorite steak to grill is a skirt steak. Give it a quick marinade in some lime juice, cumin, garlic, soy, olive oil (just a touch) and grill it for 2-3 minutes on each side on a very hot grill

Answer 10

Use only choice or prime beef, prime being the best. For flavor use a rib eye steak. Cook to desired doneness and let it rest for at least 5 minutes before serving.