how can I make steak that is tender and juicy? Everytime I make steak, it dries out of it's hard to cut.?

Answer 1

all meats will continue to cook themselves internally after removing them from the heat. cook it just a little less done than you like. and remember that a well done steak will never be juicy. find a temperature chart for meats (will tell you what temp indicates rare, medium, well, etc), and check it often until it's how you like it. keep in mind, if it's a bit undercooked for your taste, you can always throw it back on the grill.

Answer 2

1) How test for doneness:

Make a loose fist. Pinch the skin between your thumb & forefinger. It should be loose - that's the way a rare steak should feel when you press it w/ tongs.

Tighten your fist a little bit - that's medium.

Clench your fist tight - it's very hard - that's well done.

You can also get a meat thermometer.

Rules of thumb - about 3 to 5 minutes per side before flipping for a 1.5- 2 inch inch steak.

The less fatty the steak, the more marinade is needed to keep it juicy & don't over cook it or it will really dry out.


2) Take the steak off a little bit before it feels like the desired doneness. It will continue to cook w/ the residual heat.

3) Let the steak rest 20 minutes so the juices are re-absorbed & distributed.

4) Use tongs or spatula - never a fork. Avoid poking holes or cutting w/ a knife to test for doneness.

5) Marinate the steaks for up to 8 hours max. Avoid marinating overnight - the salt can toughen the meat & the marinade can overpower the beefy flavor.

Answer 3

First of you have to have the right cut of meat, Rib-eye, Porter House, Fillet Mignon are all very tender cuts to start with.
Next is do not over cook it. Steak is at it most tender when it is cooked between medium rare and medium.

Steak Temps: Rare - Cool center, red from edge to edge - Medium Rare - Warm red center - Medium - Pink center Medium Well - Hot, barely pink center - Well Done - Cooked throughout, gray

If you like your meat cooked well done, it will be difficult to have a tender steak, try stewing the meat or marinating it in an acidic sauce.

Answer 4

1. Get the right cut. Ribeye is the best. YOu are taking a gamble with low price sirloin.

2. Marinate for a couple hours. One would think longer is better, but you risk drying it out.

3. Rub with kosher salt and spices prior to grilling.

4. Grill on high heat. Leave the lid on.

5. FOR GOD SAKES DO NOT POKE

6. Let the steaks rest before eating.
http://bbq.about.com/cs/steaks/f/blfaqsteak.htm

If you can grill a good steak you will never need to eat steak (or want to) at a restaurant again.

Answer 5

Cook rare- ( pink in the middle) and use a good marinade:

My tried and true favorite is Southern Comfort Marinade:

1/2 cup A1
1 TBS worstershire
1 TBS brown sugar
1/4 cup orange juice
1/4 cup southern comfort
fresh ground black pepper

Combine all in a zip lock bag and add steak, roll around a bit to coat and let soak for at least a couple hours, then grill*

*grilling is best done over the fireplace, in a log cabin, served with corn roasted on the coals and french bread with Brie cheese toasted over the fire, and while sipping on the rest of the southern comfort!!

Answer 6

there is no need to marinade the steak if it is marbled. that is having some ribbons of fat throughout the cut. not too much but the fat is what gives the meat its flavor. sprinkle salt, pepper, garlic powder and onion powder on one side. cook seasoned side down over high heat and season the other side. after about 5 minutes turn the steak over to start the other side. after another 5 minutes move the meat over low heat and cook to the desired doneness. about 145 degrees f will get you med rare a little longer for med. let the steak stand for about 3 - 5 minutes covered with alum foil and emjoy your dinner.

Answer 7

Choose a cut like a rib eye with marbling.....veins of fat running through the steak. Don't puncture it in any way so none of the natural juices are lost. I recommend McCormick's Montreal Steak seasoning. Sprinkle generously. Thow it on a hot grill, preferably charcoal for full flavor. A one inch rib eye should be medium rare cooking both sides for about 4-5 minutes.

Answer 8

Just don't overcook it. Take a look at some of the web sites on cooking steak and you'll find out that it's usually a matter of cooking the meat so much that it's dried out and hard to cut.

Answer 9

A lot has to do with the cut of steak.
Ribeye tends to be incredibly juicy and flavorful.
Cuts such as round, which are low in fat are well, low in fat. Fat adds moisture and the better steaks are the most marbled with fat like ribeye and porterhouse.
That makes them less moist and when cuts such as london broil (also lean) are cooked well done then you get yourself a flavorles dry nasty steak.
Best is to buy steaks that are well marbled with fat and to either grill or broil it. Also do not cook it till its dead.
I like my steak rare but if you cannot handle that then go with medium rare or medium.
So fattier meat (ribeye porterhouse, coullete) and a high quick cooking temp and time

Answer 10

i like to use Italian dressing the vinegar and garlic kind. the brand kens is best. use a good bowl and soak them in i for a few hours.pokeing it with a fork alot. use the left over stuff to keep it moist while you cook. on the BBQ leave them off the direct. the direct coals until they are almost brown i like mine a little rare. finish them on the coals and drip the rest of the kens on them and watch emm close to get the right steak ya want. mine always turn out good people ask what i do i dont tell. so no im telling. this also works well with venison .