cooking steak and keeping it tender

[lilacben]

When I cook a steak it alwas seems to be tough.Yet when you go to a resturant they are usually quite tender.I do like mine very well cooked so I know that is a problem but even so I have had some lovely meals. At home I cook fillet ,only have it about twice a year, although it is expensive. That cooks ok. any chefs out there that could give me some tips.? many thanks

[Ethel]

Buy a meat hammer and give it a good bashing. Don't be frightened - you won't harm it.

This is more important if you prefer the steak well done as it flattens it so it cooks quicker.

Brush with butter AND oil. Season with salt and pepper immediately before cooking. Put on the bottom of the grill pan, not the rack.

Have the grill on full heat. Cook steak for 2 minutes, turn over for another 2 minutes.

Turn heat down to medium.

I would say another 2 to 3 minutes each side as you want it well done.

When you think it needs another minute or two - take it out! It will continue to cook without the heat. Just leave it in the pan while you plate everything else up.

I think you have problems because you leave it under the heat until you think it's done - so it over cooks.

Don't forget the hammer!

[shaneystar2]

This is quite interesting
http://www.waitrose.com/food_drink/wfi/cooking /techniques/9903050.asp

I always cook steak in a griddle type pan ..never mess about with it ..depends on how rare..medium..well done you like it.
If we are going to have steak I always go to my local butcher to get good meat and then I get the griddle pan hot and sear the steak on both sides and press it with my finger to make sure it has "give" and then take it off the heat and let it rest.
It's all a matter of personal taste.Some people like it cremated but I like it rare. Always a lovely treat though .Yummy with a nice green salad,.mushrooms and tomatoes ..no chips for me though !!

[wonderwoman1]

when i worked in a restaraunt we used to flash the steaks in a pan then finish off in the oven on a very low heat, it works especially well with fillets and keeps the juices in too.

[Sphinx_Svens]

You MUST sear the outside to seal in all the juice.

[n00dles]

Interesting site shaney,

Especially about seasoning his steak before cooking...others tell you it will toughen the meat, and to add salt & pepper after the meat has been seared....like you said, prodding tells you if its rare, medium or well done, takes the guesswork out of how long the've been sizzling!

And resting the meat, certainly retains the juices....

Like the guy on the web, I prefer Rump (with that lovely edge of fat!) it certainly is full of flavour...

Go and throw another on the Barbie, I feel hungry!!

[shaneystar2]

Oooh stop it folks ......I am salivating at the thought of it all !!