How can i cook a good soft seasoned steak without using charcoal grill. Mine always turn out hard .?

Question

What is the best seasoning for steak and how long do i have to marinate it?

Answer 1

If im in a hurry, i just throw it in a super hot pan with some a1 marinade in it..few minutes each side, make sure you dont overcook it.

Answer 2

You're probably just cooking it too long.

First of all, buy thicker steaks; at least 1 inch thick. Also, don't get super lean cuts like filet; instead opt for a nice ribeye or NY Strip.

Without grilling, cook the steak in a screaming hot cast iron pan for about 2 minutes per side; then throw the pan with the steak in a 400 degree oven until your desired doneness. If you cook beyond medium, it will be tough. Every chef, cook and food advocate in the country will agree that steak should be cooked medium-rare: no more, no less. That's to an internal temperature of no more than 145 degrees (to maybe 150). If that steak hits 160, it's done for; that's medium-well and you might as well use it as a doorstop. Some people like it like that, but if you're looking for tender, go for medium-rare.

Answer 3

if your steaks turn out tough then it's probably a combination of things. some cuts of beef are much more tender than others. filet for example. ribeye. if you are cooking a strip steak or sirloin they aren't nearly as tender. they have great flavor but are just not as tender. you may also be over cooking your steak. preheat your oven to 400 degrees. using an iron skillet over high heat, first season your steak liberally with salt and pepper, sear it on one side for about 3-4 minutes. flip the steak and throw the whole pan in the oven for about 5 minutes, your steak should be nice and med rare, ready to devour. also make sure you don't use a really thin cut of meat.

Answer 4

Rest your beef in oil, garlic cloves and fresh cracked pepper until up to room temperature - about an hour or so. Preheat your oven to 200c. Get a frypan (oven safe) nice and hot. Do not put any oil in pan. Lift you steak out of oil and sprinkle with flakey sea salt just before putting into pan. Sear for one minute then turn. Sear for anther 30 secs then place pan in oven for about ten min (for medium). Remove from oven and I normally place a pot lid over it and leave off the heat to allow to rest about 5 min. By this time all of the juices should have stopped flowing and you'll be left with a lovely tender steak. Never turn more than once and always rest before serving - hope that helps.

Answer 5

Use Cavenders, it is a greek seasoning, and I use it as a rub. Make sure your skillet is hot and put your steak in it. It should sizzle. Eye your steak and divide it according to well, med well, med, med rare, and rare. Well means you will cook the steak all the way to the middle before you turn it.( the more you turn a steak the tougher it will get). Finish cooking the other side like the first.

Answer 6

You have to beat it with a meat cleaver. (This is what makes it tender.) Sprinkle w/ some tenderizer and marinate in beer and worcestershire (and whatever other spices you like). Cook in oven on Broil for about 12 mins. (6 each side) BE SURE TO COOK IN THE JUICES...