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?
Eddie, I bloody despair when I watch people stabbing any meat with a fork to turn it
press test for steak - in order, touch your thumb with your first, middle, ring and little finger and press against the fleshy base of your thumb for each one. That gives you the feel for the press texture of, in order, rare, medium rare, medium and well done steak
I think some people who might be a bit iffy about prodding food in their own kitchen may not realise how much things get mauled and proggled in top flight ones
I've lost count of the times I've seen steak or other food dropped on the floor but just picked up and served to the customer. 'As long as the customer doesn't see' is the rule.
We always grill our steaks, either sirloin or fillet mostly bought
from a butchers. I spread it with butter and when it is starting to
cook turn it over and put more butter on the other side, grill for
about 3/4 minutes turn it over again and finish grilling the other side
then serve with salad and chips. Use garlic butter if you like garlic.
Serve a few mushrooms and onions to add to a tasty meal.