The Secret to VERY tender steak

[SayItAintSo014]

Today i just had some steaks off of the grill, but these weren't like any other steak... they were terribly tender and tasty, it was delectible. You see, the day before I put out the steaks to be thawed, because we were going to cook them that day, well as time went on we never cooked those steaks, so we put them in the fridge and cooked them today and they were beautiful. That is the secret to tender steak.

[Armalite]

Hardly a secret. Every dingbat with half a brain knows that food needs to be thouroughly thawed prior to cooking.


But even more interesting is the marinades that can be applied while thawing. I usually do not use a marinade, but a lemon pepper and garlic marinade is awesome for sirloins and t-bones.

[SayItAintSo014]

I rest my case.

[DoctaD]

Frozen meat... bah.

Beat the shit out of a fillet steak, smother in olive oil and black pepper, flash fry.

[Stone]

I agree with DD on this one. I never eat frozen meat. It's nothing compared to fresh meat.

And steak au poivre rules!

[Adrian_Faythe]

Agreed. I like mine still mooing when I take a bite. And you can't go wrong with a coat of pepper.

[torcher]

ive usually gone by the theory that if its a good steak nothing needs to be put on it. which is usually true with my steaks. but if i'm cooking one and its not quite right ill go buy a bottle of jack daniels grillin' sauce and add about two shots of JD or any whiskey ive got laying around the house to the bottle then brush it on the steaks and it will cook into them and soften them right up and not to mention give it that great taste.

[Biovore]

Being an Australian, cooking Steak is part of life down here.

Heres how we do it...

On a BBQ, you should have 2 sides, the grill, and the hot plate, if you do not have a grill, go invest in one.

Now, throw the steak onto the hotplate after it is at max temp. Quickly flip it so you have a light gray coloured steak. This should take about 20 seconds to complete. After this throw it onto the grill and leave it. DO NOT turn it. This is where most people fail at cooking steak, only turn it once.

When you start to see lots of blood comming though, you can then turn it, if you like your steak well done, wait till the ammount is constant on the surface of the steak. Flip the steak and wait for the blood to return.

After that, this is the most critical part of the soft steak.

Place all steaks on a plate and cover with foil, with the shinnyside pointing in. Leave it for around 5 mins. Then eat, mmmm good.

There you have it, steak the right way.

[Serix]

Hmm...that actually sounds like a good idea. I'm going to have try that the next time I grill me up some steaks.