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how to make a juicy, soft steak?

is it all about the way you cook it or the quality of meat? we bought some steak with was about to expire and it turned our so hard. we put some oil on the fry pan and cooked it. how to make it soft?

· Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

· For a great steak, get a great cut of meat like top loin or filet mignon.

· Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees. · Ditto on turning your steak with forks – you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best… then you do not have to get too close to the heat).

· Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

· Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

· When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

· If cooking your steak in a pan, be sure to oil your steak rather than the pan.

· Once you are done cooking your steak, take it off the heat source and let it “rest” for at least five minutes. This will allow the juices to spread out.

8 thoughts on “how to make a juicy, soft steak?

  1. secretkessa says:

    · Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

    · For a great steak, get a great cut of meat like top loin or filet mignon.

    · Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

    o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

    o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees. · Ditto on turning your steak with forks – you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best… then you do not have to get too close to the heat).

    · Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

    · Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

    · Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

    · When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

    · If cooking your steak in a pan, be sure to oil your steak rather than the pan.

    · Once you are done cooking your steak, take it off the heat source and let it “rest” for at least five minutes. This will allow the juices to spread out.
    References :

  2. mks says:

    there is because how you cooked it and the meat quality. actually to get a soft texture of steak you must cook it medium rare or even rare, and grill it or pan fried with a very hot skillet or grill. the meat quality also the great impact too. I recommend Kobe beef for a really pleasant surprise if you wanna discover a very soft and juicy steak. try it you’ll love it.
    References :

  3. Oldmansea says:

    meat is not tender unless you cook it tenderly….
    you cook meat slowly and add a bit of water…don’t dround it.
    baste it often, and you will see it get tender before your eyes…its called slow cooking.
    the best way to make a steak that melts in your mouth is to put it on a pan that is oven safe…turn on the oven to 300 and turn it only once….then place it in the oven to completely cook slowly.
    PS: the other way is to get a pressure cooker.
    References :

  4. westie says:

    It all starts with the meat and how long the meat was aged, after slaughter a carcass is hung in a cold room at 2 to 4 degs c, normally (at least here) it is aged or hung for 2 weeks after slaughter, but there are some butchers and restaurants that will continue dry aging their meat for up to 5 weeks, the longer meat is aged the softer it is. You get to know a good butcher and ask them if they keep any meat like this, it is more expensive obviously, the other gents are correct and marbling is a very good quality to look for, thats the small slivers of fat in between the red muscle. Two important things to remember when cooking steak, the steak should be a room temperature before cooking, oil the steak not the pan and make sure the pan is hot. Once cooked let the meat rest for 4 to 5 minutes before eating and of course cook with love in your heart and put a small piece of your soul into what you have cooked……. have a good one
    References :

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