Confused About Steak. Yes I Said Steak!

To me it is more of HOW to cook it to get a good tasting steak. Over cooking a steak can make it very dry and tough. So start with HOW you like your steak (rare to well done and everything inbetween). It also makes a difference on how you are going to cook it (roast, broiling, grilling or pan broiling). Each cut is going to taste a little different since it comes from different parts of the animal, some people like it all, while others only like certain ones. When you go out to eat and you love the steak, make sure you write down what kind it is so you know what to get when you are buying steak at the grocery store.

When you go out to eat how do you order steak? (Rare, Med-Rare, Med, Med-Well done, Well done) The time for cooking it will vary depending on how you like it.

How are you going to cook it? (Broiling, Grilling or PanBroiling)
My favorite cuts are T-Bone Steak, Tenderloin Steak, Top Sirloin Steak and Boneless Top Loin Steak. Here are how I cook them:

Broiling: (set oven to broil, beef on broiler pan and position pan so the top of the steak is the distant from the broiler as recommended below 'inches from heat')
**T-Bone (@ 1 in think) 3-4 inches from heat; med-rare 4 mins per side, med 7 mins per side
**Tenderloin (@ 1 in think) 2-3 inches from heat; med rare 5 mins per side, med 7 mins per side
**Top Sirloin (3/4-1 in thick) 2-4 inches from heat; med rare 5 mins per side, med 10 mins per side
**Boneless Top Loin (3/4-1 in thick) 2-4 inches from heat; med rare 4 mins per side, med 8 mins per side

Grilling: (heat coals or gas grill to med, spread coals, place beef on the grill the distance from the heat as recommended below)
**T-Bone (@ 1 in think) 3-4 inches from heat; med-rare 5 mins per side, med 7 mins per side
**Tenderloin (@ 1 in think) 2-3 inches from heat; med rare 5 mins per side, med 6 mins per side
**Top Sirloin (3/4-1 in thick) 2-4 inches from heat; med rare 6 mins per side, med 8 mins per side
**Boneless Top Loin (3/4-1 in thick) 2-4 inches from heat; med rare 3 1/2 mins per side, med 6 mins per side

PanBroiling: (use heavy non-stick skillet or coat a reg skillet w/oil or spray, heat for 5 mins on med heat, place beef in skillet and do not add oil or water)
**T-Bone--- does not work as well to panbroil so use the other options
**Tenderloin (3/4-1in thick), med heat; med rare 3 mins per side, med 4 1/2 mins per side
**Top Sirloin (3/4-1 in think), med low - med heat; med rare 5 mins per side, med 6 mins per side
**Boneless Top Loin (1/4 in think), mid high heat; med rare 1 min per side, 1 1/2 mins per side

If you like your steak well done add a 1/2 min to 1 min per side.

Also if you have a meat counter at your grocery store, talk to the butcher or whomever is running the counter, they should be able to explain the cuts, tell you how to cook and be more helpful since you can see what they are talking about.

MOST of the ones you named above are for roasting, the round is another type of steak... there are various types of round and REALLY vary in how to be cooked so you could easily over cook one.

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Agree with other posters - the more fat, the better it tastes and the dryness will not be an issue. I usually only cook Ribeyes for these reasons. I never touch flank, round, etc, because they always end up chewy.

I simply season the Ribeye with Lawry's seasoning and sea salt and pepper, put a little coconut oil (very healthy for you!) in a pan ( make sure to use a GOOD pan) and heat the pan. I use Emerill's stainless steel set. I love them.

Then, sear the steak on both sides, turn the heat down, cook to medium rare, then remove the steak. I have cooked steak so many times I just "know" when it has reached medium rare, but you may want to use a meat thermometer. Simply google the temp it should be for whatever temp you want to reach. I take it off the stove at medium rare and allow it to sit for 10 minutes before serving, and it will continue to cook through. In the end, my fam has a nice medium rare to medium steak that is full of flavor and not dry.

Or, you can grill the steak. When my hubby does this, they are delicious!

Good luck and happy eating!

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I have a great article on this i saved from a magazine... it really is all about the cut and i am still learning,. next time, go straight to the butcher counter and ask what cut is best for whatever you are making.

Here are some great sites explaining cuts:
http://www.luxist.com/2010/02/09/a-guide-to-meat-cuts/
http://culinaryarts.about.com/od/meatpoultryseafood/tp/cu...

This talks about the importance of the texture and marbling:
http://lifehacker.com/5548283/pick-better-cuts-of-meat-by...

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Rib eye, is great.
not chewy or dry.

Ask your Butcher... that is what I do.

New York steak is dry/chewy.
Same for porterhouse

I always, heat up the pan first, real hot.... then put the steak in and singe it... then lower the heat and cook it until medium or medium rare... because once you take it off the pan, it will continue to 'cook'...

NEVER cut the steak, while it is cooking or after. It is important to let the steak 'rest' for about 15-20 minutes after cooking... because if you pierce the steak before then, the juices will run out of it, making it dry.
Same for any meat.

You can cook the steak in anything you want... ie: butter, olive oil etc, so it doesn't stick to the pan. Or marinade it first.

I always cook my steaks in a good hot pan, or on the grill.

good luck,
Susan

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A ribeye is the best as far as being the most tender, flavorful, and juicy. It has the most fat so. A new york strip can be good too. You just want to look for good marbling, which is is the veins of fat throughout the meat.

Also the best way to cook is the get the pan super hot before you put the seasoned steak in, and get a really good seer(sp?) on the outside, turn burner down a little bit if you want it more well done(otherwise it will be too hot to cook through enough and stay on that side without flipping), and then don't touch it for a few minutes.
Then turn the burner back up to prepare to flip the meat so you can seer the other side, and then turn down again a little if you want it more done.You could also put a little bit of butter(i you don't mind a bit more fat lol). Keep on a few minutes till a tiny bit less done that you like.
Now this is a very important part, let it rest with a little bit of foil on the steak. Not all over the steak or covering the plate, just foil about the size of the steak or even a tiny bit smaller. This will keep your steak hot(and finish that tiny bit of cooking without overcooking), while allowing it to rest with out steaming it which toughens it.
So most important to remember, marbling, seering, and resting.
I hope this was understandable for you and not roo rambling lol. I love steak and have perfected my way of cooking it that my whole family and I love, and rivals ones from a restaurant.

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Rib eye, T-bone, NY strip or Porterhouse (1- 1 1/2 inch thick) All good!

Make sure to take your steak out of the fridge 30 min prior to cooking. It should be room temp about 70 degrees.

Broiling or BBQ - salt, pepper, garlic powder (not garlic salt)
or
A mixture of mustard and soy sauce slathered over steak.

Broil or BBQ about 4 min per side, put it on a plate, cover loosly w/foil, let stand 5 mins or or so (juices will redistribute) and slice!

Blessings......

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The fattier the steak the more flavorful and less dry it will be. You probably won't go wrong with a Delmonico, Porterhouse, T-Bone, or Ribeye. I find NY Strips to be leaner therefore they can become 'chewy' too easily. I prefer to poke them with a fork, sprinkle Adolph's (plain) meat tenderizer, let them sit for a few minutes and then broil them in the oven. I do not care for grilled steaks.

Sirloins are lean too but I use them more in a recipe and not as 'the main course', Again I broil it and then slice it think against the grain.

Good Luck!

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I love steak, just can't afford it as aften as I'd like.
This site explains a lot about the different kinds of steak.
http://www.luxist.com/2010/02/09/a-guide-to-meat-cuts/

Steaks from toughest to most tender:
Blade cut chuck steak, 7-bone chuck steak, english cut chuck steak,
round steak/london broil (London broil is a thick cut round steak)
sirloin steak,
New York steak,
t-bone steak, Porter house steak (Porter house and t-bone are the same steak. The small part of a t-bone is the filet mignon, the large part is the New York steak. The smaller part of a Porter house is the filet mignon. The larger part is the New York steak. That's why I buy porterhouse over the t-bone when they are both on a real good sale at the same price.)
Rib eye,
and then the filet mignon or beef terderloin (same cut of the same steak. The filet mignon just has a strip of bacon wrapped around it.)

I always buy sirloin when it goes on sale. Its a real good tender steak when cooked properly and is almost the same price as chuck steak. It may not be as tender as the ribeye or the tenderloin, but its usually 1/3 to 1/5 the cost.

To have a tender jucy steak have a very hot frying pan with some fat in it. Put the spiced steak on the skillet for about 30 seconds, turn it over for 40 to 45 seconds and turn the frying pan down to low to medium low. You just seared in the spices and juice. Cooking it on low to medium low cooks the meat, but doesn't cause the juice to boil off. When the inside just quits being pink, its done and ready to serve and will be juicy. The longer you cook a steak and the higher you cook it at the dryer it will be. Push your finger on the steak after you have turned it over and it has cooked on low for 90 seconds or so. If it pushes as hard as the heel of your hand by your thumb its not done yet. When it pushes as hard as the pad on your thumb, its medium. When it pushes as hard as your thumbnail its well done and over cooked. (I leaned this from a chef/instructor in a cooking class.)

Chuck steak is the least expensive. The three chuck types: Blade, 7-bone, and english cut (usually sold boneless). I usually buy the 7-bone and english cut for roasts. They will become more tender with slow cooking.

If you like a smoked steak, spice it and freeze it hard. Place it frozen on the cool side of your grill and let it thaw. After it thaws place it on the hot grill and sear it, cool your fire and cook it until done. It will be smoked, done and juicy.

Good luck to you and yours. (If you have any questions, e-mail me.)

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The following world famous chefs are the masters of "meat." You can't go wrong with any of their cookbooks...which by the way break it all down for you. America's Test Kitchen does not feature a particular chef, but is a brain trust of many and if you need one source to rely on...this is the book for not just steak but just about anything you can cook.

America's Test Kitchen
http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Dut...

America's Test Kitchen website
http://www.americastestkitchen.com/

Todd English
http://www.amazon.com/Olives-Table-Critically-Acclaimed-R...#

Steve Reichlin
http://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0...

Bobby Flay
http://www.amazon.com/Bobby-Flays-Boy-Meets-Grill/dp/0786...

Martha Stewart
http://www.amazon.com/Martha-Stewarts-Cooking-School-Less...

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I don't understand th cuts either, but I have a pretty consistent cooking method. I prefer to grill meat, but if I can't... I season or marinade the meat well. Then, I sear it in a very hot pan with oil or biuter. I mean super hot!! I sear each side for just 1 minute or so so the flavor and juice is locked in and there is a nice crust. Then I put it in a low oven to roast it and not for too long. I buy a typical flank steak and put it in at 300 for 15 minutes. Sometimes lionger. And that is for a medium rare. You can use the saute pan drippings to make sauces.

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BD said it best.. the more fat there is the better tasting and more tender it is. Can't go wrong with a Ribeye.... You could also marinate your steaks in beer which will help tenderize them too.

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I often cook round steak and a cut called petite. I use meat tenderizer on them, following the directions on the bottle. Then, just as with more expensive cuts, I sear them, on high, on both sides, using a tong or pancake flipper to turn them other. I can't say how long I allow them to cook. It's just become automatic for me. Experiment with different cooking times for the amount of doneness you want.

For a more tender steak, cook only until medium at the most. There should be moist pink in the middle of the steak. You can cut into the steak to see the center until you've a sense for how long it takes.

This cut is more chewy and less tender than rib eye, t-bone, porterhouse cuts but is still flavorful and easy to eat and noticeably less expensive. I usually season with garlic powder and pepper. If I want it to be saltier, I add the salt when it's on the plate. Salt draws out the moisture and will make the meat more dry if added while cooking.

I suggest that your steak is chewy and dry because you cook it for too long. Well done steak is chewy and dry no matter the cut.

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We buy the package of New Yorks from Costco, and try to get ones that are marbled (fat streaks throughout, not hunks of fat). We always freeze ours and so we defrost in the freezer bag (also in press and seal) in a bowl of running water. It usually ends up room temperature. We pat it dry, put sea salt, lowry's season salt and lemon pepper on each side, patting it in. It then sits there for at least 30 minutes. When the grill is hot, it goes about 5 minutes on each side. You want some pink left. If you make it too well, that is when it is so dry. Then let it rest to allow it to reabsorb some of the juices and enjoy! You can always get those few pieces of chewy or tough steaks. Sometimes it is you, sometimes the steak. I think that the real key is to not overcook.

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It might sound silly but Wikipedia actually has a lot of helpful info-- http://en.wikipedia.org/wiki/Beef

If I want to have steaks, I usually go with tenderloin(filet mignon). They're more expensive but they're really hard to mess up! Lol. Even if you overcook them, they're still going to be tender. If I'm looking for a less expensive steak, I get NY strips. I use a meat tenderizer to pound them a bit before I let them sit in a marinade. It helps break down some of the tough fibrous tissue. The marinade I like to do is worcestershire sauce with some black pepper, a clove of crushed garlic, and a little honey or brown sugar. The longer you marinade the tastier it gets. Yum! I use round (top or bottom) for slow cooking or shedding because it's inexpensive but it's tender and still tastes good. Sirloin is my choice for burgers because it's leaner. I hope this helps.

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If time allows, marinade the less expensive steak cuts. Even if you don't marinade it, pan sear the meat (about 2 minutes on each side), then put the steaks on a sheet pan and bake at 300 degrees for about 15 minutes. Check for doneness to your liking (medium, rare, welldone, etc). Pan searing the meat will help retain the natural juices. Baking will cook the meat without drying out as it's a fairly low temperature and a short baking time.
I, too, have had my share of dry, chewy steak. we played around with it different ways (grilling & frying).

Give it another shot....happy cooking :)
A.

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Good steak does not have to be expensive steak. You can make any cut taste great or you can screw up an expensive cut. First, you need to choose the correct cooking method for the cut of steak (some cuts are best suited for pan-frying, broiling, grilling, etc.). Second, be careful with how you season it. Steak should be seasoned with salt either long before cooking (1/2 hour to an hour to bring the juices to the top) and seared to lock in the juice or after it has been browned. If you salt it while or just before cooking, you will lose a lot of moisture. Third, try to avoid constant turning. Get it browned on one side and flip it until done. Lastly, because steaks should be cooked at a high temperature they will continue to cook after they are removed from the heat source. I always slightly undercook it, remove it from the heat and cover with foil for 10 minutes of additional cooking until we are ready to eat. I hope this helps. Steak really is not tricky, you just need to develop some confidence in working with it.
Bon Apetit

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I like top sirloin. Take out of fridge about 30 min before grilling. Rub with salt/pepper or other spices and let sit on counter. Heat up the grill to high. Grill on high 2 min, flip w/tongs (not pierce like someone else said), high again 2 min, then turn off the section of the grill where the steak is and turn the other section(s) to low for 2 more min (depending on thickness...2 min is good for 3/4 inch or so). Use a timer. Remove from grill to plate and cover with foil. Rest 2-5 min. (ALWAYS works when I follow it...especially using the timer, because we mamas get distracted by our kiddos and other dinner tasks....directions came with my grill!!) Cut and eat!!

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I'm cheap, so I don't go for the pricey cuts. You can get good tender steak if you tenderize it (pound it like crazy) then marinade it overnight. Be sure to sear the outside when you start to cook it, that will keep it from drying out.

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Ha! I had to answer this. I vote for ribeye too as a good, descent, but not the most expensive cut. There is always a filet mignon but that will put you out $17-$20/lb and you will be kicking yourself if you don't cook it right.

We cook one medium sized ribeye for two adults and nibbles for the 4 year old (we try to stick to a serving size that fits in the palm of your hand).

You can use all kinds of spices, but keep it simple while you figure it out: salt and cracked black pepper sprinkled all over, then rub it into the steak with your fingers.

The easiest method is to pan fry your steak. Get the pan nice and hot, then about 6 minutes on one side, 4 on the other for medium rare. Depends on how thick your steak is (~1/2" to 3/4"). We use the broiler on high and sear steak 5 min on one side, 3 on the other, then take it out and let it rest (like a turkey) for a minute or two before cutting in. We like our steak tender and pink though so you may want a minute longer (but every extra minute toughens it up).

I love marinades but sometimes meat gets tough with the wrong marinade cooked wrong. Go for the rub first. Generic ingredients needed in combo for a good marinade: salt, sour (wine or vinegar), bitter (peper or other herbs) and sometimes sweet (sugar or honey). Look on epicurious.com for 100s of rub and marinade recipes. Good recipes include cooking times and cut of the steak.

Good luck!

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We like ribeye. It all depends on hwo you want to cook it. We don't marinate ours, just rub it down with seasoning, sear it on the grill on both sides, then turn the heat down, keep it there for a few minutes and its done. Of course its medium rare - medium, butthats how we like it. Good Luck!

I am not good at steak either but my father can make a great steak. I call him and he always tells me to cook steak for much less time than I would have thought (like 5 minutes a side in the broiler then cut a slice and check for doneness). So cook a short time then check it so it doesn't get dry and overdone.

Ask a butcher for a cut that is a decent cut but not overly expensive. Price Club has good meats but it can be expensive since they package everything in bulk.

We eat steak a lot. I love it. My favorite is top sirloin. Black Angus sirloin is also good. Sorry, I don't cook it so I can't help with that one. I do know that cooking too long makes it tough and not very good.

When you flip it don't stab it with anything. Use tongs. Stabbing lets out all the juice which is what you want! I don't get the pricey cuts and I just cook them med rare or med and then they will never be chewy. Marinating helps, but it doesn't add to the juice inside.

What a good question. All I can say is I like ribeye if we want to spend $$$. Make sure there is marbleing throughout. For a less expensive choice, we choose London Broil and make sure we cut thin and with the grain.

Also, be sure to let your meat sit 10+ mins before you cut. This allows the juices to go back into the muscle and keeps you from losing all the juice when you cut.

my personal opinion - we don't get top dollar steak. but i grew up with my dad cooking cheap, overcooked steaks. yes, we have spent more on steak occasionally, and it is better, but the biggest difference- my husband does NOT COOK THEM FULLY. it is SO hard to get a well done steak that is not tough. especially if you don't get top dollar steaks. don't let them get totally cooked (and remember that they will continue cooking a bit after you take them off) and see if that helps maybe. he also cooks them on the grill which helps a lot too. good luck!

Marinate the steak for 1 hour before you cook it. you can get great recipes for marinate at allrecipes.com. we even marinate our steakes for 4-6 hours before cooking. it makes them very tender.

a lot of times people try to cook it too fast. it takes a lot of practice to get it right

Nothing beats a Delmonico. I've never ruined one or had a bad one. You can't go wrong with a Delmonico!

I feel your pain! Thanks for asking the question. You have a lot of good responses.

Hey...I'm with you on the steak thing. Actually, beef in general. You have no idea how many times I've called my mom to see which kind of cut I need for a simple dish. Unfortunately, the more expensive cuts are the best and most tender (ribeye, sirloin). Those are always a special treat when I visit parents or grandparents. In out family, we usually only buy the cheapest.

Good luck!