Why Can't We Get Steak Right?

[chakka35]

My wife an I are both pretty good cooks but we simply can't cook a steak without its turning out tough. We have tried all the ways recommended on the pack or in recipes - for example put it into a very hot frying pan for just a few minutes each side - too many to list here. Is there something we're missing?

[Zacs-Master]

Are you talking fillet, rump or sirloin. One key is to lye it rest after cooking. We also find a griddle pan with a ridged bottom helps.

[Psybbo]

Do you rest it after cooking?

[jomifl]

If you cook it through it will probably be tough, you need to sear the outside but leave the inside at the very least pink and preferably bloody. It works for me but I prefer steak bloody so it isn't a problem.

[dzug2]

Buy better quality steak?

[EcclesCake]

It might help if you describe your various approaches so far and what you are wanting to achieve?

What is your preferred cut and how do you like it cooked?

[jake-the-peg]

Possibly buying cr@p from the supermarkets who are injecting it with water to raise the weight (er sorry increase the tenderness)

The result is when you fry it the water comes out and you end up boiling it.

If there are any good local butchers near you go and ask them what they recommend and try that.

Frankly 500 years ago if you did the sort of things our supermarkets do you'd end up in the stocks being pelted with rotten eggs

[stewey]

Number one rule, in my opinion, is to buy the steak from a reputable butcher and NOT from a supermarket.

[JonnyBoy12]

Why was Count Dracula afraid to go into the Savoy Grill?

Because he heard that there were steaks in there!

Why should you not hold a barbeque on the roof of a penthouse?

Because the steaks are too high!

[Prudie]

I think 98% is down to what meat you are using and where you get it from. Supermarket pre-packed is regularly tough. Try fillet from a butcher (costs a bomb mind you). Must admit I've never heard of resting steak.

[EcclesCake]

I can't remember the last time I bought meat from a supermarket.

Resting all meat and many other dishes pays dividends.

[Frank97]

Have to agree with the others, I buy mine from a local farm shop and it's delicious, I won't waste my money on what the supermarkets sell.

[ferlew]

We have just eaten steak Dianne for tea.
The steak was sirloin, probably 10 ozs,we use a red hot DRY pan, gently oil and season the steak - then add to the hot pan. 4/5 mins each side. Rest at least 5 mins before serving. We like ours medium rare.

[humbersloop]

here you go chakka

http://www.youtube.com/watch?v=cwxq253jpmg&list=PL7B37C7F5FDC79910

[flump1]

When it is on offer at the supermarkets and I can afford it , I buy sirloin. Before cooking it rub it with butter/ oil ( not too much ) . A hot grill /frying pan for a couple of minutes each side ( don't forget to baste with a teaspoon the juices when you turn it over ) . I have never had a problem !

[Ken4155]

Oh, i see, Humbersloop, you take it OUT of the wrapper

[Brinjal]

I can't cook a steak either. I buy the best top quality lazy aged steak but can't cook it nicely. However if I put it on the charcoal grill it comes out superb but can't always be lighting up the b b que.

[EDDIE51]

I work in pro kitchens and steak cooking is harder than people think
A pro kitchen will have a grill with an angled solid bottom plate . The plate is nearer the heat at the back and further from it at the front. The grill gets turned on at least half a hour before any cooking starts. The chef sears the steak both sides by putting it on the back hottest part of the grill first, then as it cooks they move it forward towards the lesser heat. A good chef can tell how well cooked a steak is by the 'feel' of the meat, they actually poke it with a finger to check how well cooked it is. Once cooked the steak is rested by leaving it on a shelf under the grill which is hot but not hot enough to continue cooking.
Only the very best steak finds it way to restaurants ,supermarket steak is what is left after the restaurants have picked out the best stuff.

[humbersloop]

...er, that may be where you're falling down Fred ;x)

[EDDIE51]

Humbersloop , great link, it is worth repeating one thing he said, do not use a fork to put the steak on the grill or move it, using a fork lets the juice out and the steak will be tough, use cooking tongs.

[DaisyNonna]

Would help if we had a butcher in the area.