What is the best way to cook steak so it remains tender and not tough?

I would like to learn how to cook steak so that it is well done but not tough. Any tips will be welcomed .What is the best way to cook steak so it remains tender and not tough?
give the steak when its raw a bit of a battering getting rid of all the air and fry it in a extremely hot pan with a toch of oil. Sear it on all sides so its got plently of colour, this is then usually rare. Pop it in a hot oven for about 20minutes and hopefully it will taste beautifulWhat is the best way to cook steak so it remains tender and not tough?
No, that is only necessary with pork.


For beef, it's fine. As long as it isn't still bloody when you remove it from the heat....actually, a lot of people like their steak rare or medium rare, not me though.

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I cover the steak for the first 10 minutes, then remove the lid for remainder of the time. My steaks are always juicy, tender, and DONE.

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Very quickly. In a skillet you can watch it changing colour. When it's half way, turn it over. It should be pliant (spongy) to the finger. Take it off the heat and let it rest. This will give you a steak that is not bloody but still tender. There is no such things as a well done steak which is not tough. I use them when my shoes are leaking. That or ox liver 脿 l'anglaise!
Try to turn it only one time. That way the juices can go all the way through.
Dry fry two minutes both sides. That is all it needs.
i like it done in the oven wrapped in tin foil with some onions cut up and cooked in with it
all depends on how you like it me v rear is best and it is never tough!
you season it with ';lawrys seasoned salt'; and put in in a baking pan with chopped onions and put it in the oven @ 350 degrees for about 10-15 minutes depending on how thick it is....you should cook me some steak some time!
A poor piece of steak will never be tender if just fried. Put in the the oven with some olive oil or butter on it ,cover it and cook it for about half an hour on medium heat.
use ';tenderizer'; found in the spice area of your grocery store. Sprinkle just a little on both sides. World of difference!!
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very slowly in butter over a low stove
You can tenderize your meat and/or marinate it. As Glitter already said....only flip once! This is key! Do not overcook it or it will be tough. I think cooking it frozen somehow helps hold the moisture too.
You should start out with a good cut of meat like top sirloin, you want it to be lean, but you do want some marbling (fat) on the steak because that is what gives it flavor. I always marinate over 24 hours before cooking, i also punch holes in the steak so the sauce can be soaked up in the meat. As a general rule just remember to check the meat often so you can avoid over cooking. You can always cook it some more if it is not done, but once you have overcooked it then there is no going back. You want it pink in the middle but not bloody.
It depends on the cut of the meat. The redder, the more tender, but you can ask a butcher which cuts are good for being cooked well-done without becoming tough.
i always use braising steak i cook it in gravy in the oven for a couple of hours


it melts in your mouth
Sear it in a pan, make sure the pan is hot, but not smoking.You won't need to add any oil.Just add a little water, so it bubbles.Make sure you keep turning the steak over.Enjoy!
The best way to eat good steak is rare. Pull it's hornes out, whipe it's bottom and slap it on a plate.
The secret is to AGE the steaks in the refrigerator...red meat is tough so, let mother nature turn the meat a( brownish green) this is the meat breaking down and digesting itself. Then marinate the meat with salad dressing for 1 day (in fridge) . In VERY VERY hot pan..lay the meat for 30 seconds each side...this seals the meat and then grill the steak for 2 minutes each side over charcoal grill. This is easier than it sounds and makes a meal worth the wait. If you are constant meat eater everyday just buy steaks and freeze set out as needed. The best cut to do this is new york strip..about 1 inch thick...works well with pork tenderloin also.