How to cook steak to keep it tender?

Take your steak out put all of your ingredients all over it, get a pan, put the steak in the pan, pour water over it, but not to much. Just enough to cover the steak. Then put some aluminum foil over it, and put it in the oven at 350 degrees. Leave it in there for 1-2 hours. When you take it out your steak will be tender %26amp; juicy, and it will fall of the bone when you eat it.How to cook steak to keep it tender?
place the steak in a bowl


melt down a small amount of butter and pour it over the top of the steak


leave it to marinade for 6-8 hours


heat up a griddle pan, to a good sizzling heat (i.e. when you put a drop of water in it boils immediately)


then take the steak out of the bowl and place ontop of the griddle. turn the heat down to half strength


keep turning it , dont let it burn on wither side


i would usually turn every thirty seconds or so but depends on the strength of your heat, if your not confident turn the heat down a little further and do each side till you think its time





the steak will have a rich creamy texture and the butter helps it cook deeper into the middle without cooking it for as long.





good luck, tastes great if you spend a bit extra on a slightly thicker steak.How to cook steak to keep it tender?
First off, anyone who thinks searing meat will seal in the juices is just plain wrong. Searing makes the meat LOOK more attractive, but does nothing to seal in juices.





Cooking meat in a moist environment (braising) at a relatively low temperature for a long time is the best way to produce tender meat. Of course, marinating it in an acid/salt bath (brine) will also help, as will mechanically tenderizing it. You can have your butcher run the meat through the cubing machine, or you can get yourself a 48 blade needler (which I have) for about $20 on line. The needler works great, by poking hundreds of tiny holes in the meat and breaking down connective tissue. Don't beat it with one of those toothed mallets, it'll just be mushy, and flat.
if u have a 1st grade meat just seal it on the stove with ur spices !!!!! then lower the heat slightly and cook it until ur ready...


if its a 2nd cut meat put a pinch of salt on both sides to bring out any flavours and put on a hot stove keep on the one side until the blood comes to the top of the meat and flip ...


if the meat is 2nd cut but a thick piece seal it in a pan then put stock or red wine (wateva flavours you want in the meat ) in the pan and cook very low for 2 - 3 hours for nice tender meat im an apprentice chef and this how we cook meat at work and tafe xx sorry for all the writteng
Sear it first to trap juices inside


Here is an example


For the steak





Extra-virgin olive oil / with a pad or two of butter


4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper


1 pint vine-ripened red cherry tomatoes, washed and dried





To prepare the steak


Preheat the oven to 425 degrees F.





Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)





You can use this process with almost any steak, but it needs to be on the thicker side or it might get over cooked too quickly.





Here is a link with other searing examples


http://www.foodnetwork.com/search/delega鈥?/a>





ENJOY
Make sure you buy good quality steak, fillit , sirloin,rump or T bone. If you buy stewing steak, you will never get it tender cooking it a frying pan.Make sure you seal it both sides and don't over cook it. To make poor quality steak tender, you can beat it with a rolling pin before cooking.
By first searing it...........then cooking over a low fire.....until it reaches your desired doneness. Most people overcook steak and think that if it's rare it changes the flavor, when it only changes the texture and actually enhances the flavor.......
Sear it first to trap juices inside