How to make steak tender?

Question

I have to admit, I am the worst steak cook ever. I don't know how to explain it but it always turns out chewy. Why is that and how to avoid this.
Note: I have tried making it well cooked as well as medium rare and they both felt chewy.
Thank you

No suburban mum. I have not heard of meat tenderizer before. Is this something ready made bought in stores?

Answer 1

A little trick I learned in Hawaii.

Get some fresh papaya and pineapple and juice them, and then marinate the steak in the juice overnight. Both of these fruits contain a natural meat tenderizer.

Then turn on your grill until its nice and hot and sear both sides of the steak.

4 minutes a side for medium rare.

Answer 2

First buy a good cut of meat. Filet mignon is the most tender, then probably porterhouse, then ribeye. A good aged steak will cost more but the tenderness will be worth it.

Second, some type of marinade will help, but is not absolutely necessary and may give the meat a flavor you don't really like.

Third, meat tenderizer sprinkled on both sides before cooking.

Fourth, using tongs, place the steak on the grill and give the first side time to sear and cook, usually 4 to 7 minutes depending on the thickness of the steak and the doneness you are looking for. Turn the meat only once, and don't prick or cut it in anyway during cooking. You want to keep all the natural juices inside.

Finally, allow the meat to "rest" about 5 minutes after you cook it. By resting I mean take it off the heat and let it sit, without cutting into it. This will let the juices redistribute.

Answer 3

Actually the thickness of the steak doesn't matter. The first thing you should do is buy yourself a Steak Tenderising Mallet. It will have a lot of little points on each side. If you can't afford a mallet (pretty cheap) then get a dull knife (butter knife) and turn it with blade side UP. Start at one end and gently go up and down the steak and then turning it over and repeating the same motion. You don't have to beat hard, just a consistant motion.

Beat the steak with the mallet on both sides of the steak. Then get some "meat tenderiser" from the grocery store (it's in the spice section). Rub down both sides of the steak. Then, get some really good marinade sauce and put the steak/steaks in a dish, pour marinade over the steak or rub it in and cover with plastic. Let set at least 3 to 4 hours. Steaks will come out juicy and tender.

Another pointer is don't overcook the steak. SLOWLY cook it, even if you like it well done. SLOWLY cook it to ALMOST completion, remembering that once it's removed from the heat it will continue to cook for another 2 minutes.

After following these directions you should have a restaurant quality steak.

Answer 4

Enjoy!!!

The key is to use a good cut of meat - the rib steak is the best - and never over cook - the steak will continue to cook even after you remove it from the heat so always under cook it a little more than you like - and a well done steak will never be juicy.

Best-Ever Steak Marinade

2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil

Combine all ingredients and place in heavy-duty zip-top bag or plastic container with tight fitting lid. Add the steaks and seal the container. Place in the refrigerator and marinate overnight. (If using a plastic bag, turn it often to evenly distribute the marinade.)

Answer 5

It's probably the cut of steak that you are using. Certain steak is cooked different ways. For example if you have a delmonico or rib eye simply season with salt and pepper and put under the broiler or on a high grill for about 4 - 5 minutes per side depending on the thickness. If you are making a london broil season and marinate overnight with about 1/4 c. of olive oil and one pack of onion soup mix. Throw on a medium high grill or in a 450 oven for about 6 - 7 mintes per side. Take out, let rest for about 5 minutes and slice thinly against the grain. You can apply this same theory to skirt steak, although this is more associated with Mexican or S. American cooking so you would want to season it appropriately. Since it's so much thinner you will want to let it cook about 3 - 4 minutes per side.

If you are making beef ribs or pot roast you should braise it. Brown it up, cover with some type of liquid and bake slowly. Or put in the crock pot for about 6 hours.

Answer 6

It could be the cut of meat you are buying.Some steak needs a lot of help to be tender,but others,like filet mignon should be tender no matter what you do to it!
Buy a good cut of meat and don't over cook.
Adolph's sells a little packet,usually right in the meat isle,that you mix with water and really helps tenderize a lesser quality cut of steak without changing the taste too much.Sometimes you want to enhance the flavor,with teriyaki or mesquite but other times you just want to taste the meat!

Answer 7

I preheat the oven to 400º F, place my steak - generally a ribeye or T-bone - on a steak tray, sprinkle with pepper and garlic powder. I cook it at 400º for 10 minutes, turn it over and cook for 10 more minutes and then turn the broiler on and cook for 2 minutes or just long enough to brown the fat. It always comes out nice and juicy. I've done this with a lesser cut of beef and it still seems to come out tender.

Answer 8

Well first off, what I like to do before I cook the meat is to get it to room temperature. Once I achieve that, I generously sprinkle meat tenderizer on them; both sides, then place them in a bag, pull out the mallet and beat that meat! Lol, no pun intended..........haha, yeah it was. =) While you're doing this though, have your pan heating. I usually go medium-high. I like it medium-rare and it's perfect to sear the steak. That's just how I do it and it's awesome everytime.

Answer 9

My husband makes very tender steaks. He always marinates them in the afternoon in the fridge. Then around evening time he barbecues them but with little amount of charcoal or when the coals are not extremely hot. It usually takes about an hour or so on the grill, but in the end they are very tender and juicy.

Good Luck

Answer 10

You can make a well done steak and still have it come out tender. Try choosing thinner steaks like skirt steaks or something like that and if you do choose a bigger cut try piercing it with a fork thoroughly and marinading it for a few hours before you cook it.