Secrets for Tender Steak

How do you cook tender steak? Why is it that some steak almost falls off the bone whereas other meat is tough and stringy and could be a close twin to old shoe leather?

Many people pick up what looks to be a good steak but are disappointed with the final results.

A juicy, melt-in-your-mouth steak, starts with your meat selection. If you buy the wrong cut, your steak may be bitter, tough or dry. Many home chefs wonder why their steaks are less than stellar. Even cuts traditionally thought to be a good choice for steak can prove disappointing.

Read on for tips about how to choose and prepare tender steak.

Cooking up tender steak starts first of all with:

Grade of Meat--The grade of meat you buy. "Prime" is more tender than "Choice." If your steak is a lower grade of meat, all the tricks in the world won't make it something it is not.
Choice of Cut--Your choice of cut plays a huge role in how tender your steak will ultimately turn out to be. Will it be blade steak, rib-eye, sirloin, strip, tenderloin, or T-bone? (See information below on a good cut to choose for tender steak.)
Steak Thickness--How thick your steak is makes a difference because thin steaks tend to cook too fast and dry out. Aim for 3/4'-11/2" thickness, which will help when cooking because thicker-cut meat stays juicier.

Marinating Your Steask

You can enhance the flavor of and tenderize your meat further by marinating your meat either for the specified time on the package (usually around 15-20 minutes) or--if you want meat that almost falls from the bone-- by marinading your steak overnight.

Barbecuing Your Steak

Lastly, if you choose to barbecue your steak, you can do so, using my best barbeque sauce. The result? A delicious steak that is every bit as good as anticipated.

Blade steak is my number one choice for tender steak. It is also inexpensive compared to other choice cuts.

Best Choice for Tender Steak

Surprisingly, one of the best choices, if you want very tender steak is blade steak. This is often thought to be a cheap cut of meat, inferior to sirloin but it makes for delicious steaks. Why?

Blade steaks are well-marbled, which translates into juicy, with meat dropping from the bone, tender with a capital T. The down side is that blade steaks do contain fat; however, you can trim the visible fat off prior to cooking. In truth, you really can't have one without the other. As long as you aren't eating steak each night of the week, this shouldn't be a problem. We all do well to watch how much fat we consume.

Blade steak is so tender that you can cook it as is, or if you like the flavor of marinaded steak, you can also buy your favorite marinade and marinade the meat to tenderize it further.

Once it is ready, you can cook your blade steak, either using a broiling pan and your oven's grilling function or cooking your steak out on the barbecue.

Neat Trick When Broiling in Oven

If you set your oven to broil, you do not have to turn the dial up all the way or to 500 degrees, as is commonly thought. The overhead element will still come on if you set your oven at a lower temperature and leave the door cracked open for grilling. I would suggest trying your steaks at around 350 degrees.

The lower temperature does a much better job of broiling your steaks, allowing them to cook in the middle before becoming over-browned.

Barbecuing Your Steak

If you like the taste of barbecued steak, Kraft Regular barbecue sauce is a popular favorite--or, if you want to make your own barbecue sauce, see my recipe for barbecue sauce below. This is a great recipe that can be used for chicken, turkey, beef and pork. It's fail-proof and makes up quickly.

Spread barbecue sauce over steak with a brush or a spoon. Brush one side of meat and when you turn it over, brush the other side.

Best Barbecue Sauce
A good recipe for homemade barbecue sauce, for chicken, beef, turkey or pork chops. Best recipe you can make to give meat flavor.