Rice Cookers Steamers

A steak is tender by choosing the right “cut”… the “fillet” is the most tender(also very expensive)….Ribeyes and DelMonicos are tender and the most “flavorful” because they are marbled with fat….the leaner(without fat)less flavor. Sirloin is also tender but not the best in my opinion.
Yes, cooking methods can effect results (my favorite is on the grill)…..but if you choose a naturally tough part of the cow not much can help. Of course dont OVER COOK them! Keep them out of direct fire…but rather over red grey hot coals. Know your meat and choose tender, and you’ll be ahead of the game.
Also, let your steaks rest before you cook them….let your steaks sit out for about 30-40 minutes and get closer to room temp. this will allow for better cooking….and then when they are done cooking let them rest again for about 5-10 minutes…this will allow the juices to set into the meat and they’ll be more juicy. If you cut them right away, all the juices will run out….and that’s not good.
Last, a nice seasoning secret that with give your steaks a great flavor….RUB your steaks with a very lite sprinkle of Allspice…yes Allspice….and then add your garlic, salt and pepper or whatever you like and let the steaks rest with this on…it will give them a special flavor. Last, a mixture of melted BUTTER and LEMON that you drizzeled over your steaks AFTER they are finished cooking will just pop the flavor….it’s delicious!!

The simple answer would be to marinate it in your favorite marinade, then cook it slowly.
Mmm, making me hungry!

ORIENTAL BEEF STEAK STIR FRY
2 lb. beef round steak, cut into 1-inch strips
2 tbsp. cooking fat
Water
1/3 c. soy sauce
1/4 tsp. pepper
1 clove garlic, minced
3 carrots, cut into strips
1 green pepper cut into 1-inch squares
1 c. sm. pieces cauliflower
1 c. sm. pieces broccoli
1 sm. onion, chopped
1/2 lb. fresh mushrooms, halved
1 can sliced water chestnuts
2 tbsp. cornstarch
1/4 c. water
Cooked rice
Brown beef in cooking fat; add 1 cup water. Combine with soy sauce, pepper and garlic. Add to meat. Cover and cook slowly 45 minutes or until tender. Add carrots, peppers, cauliflower, broccoli, onion, mushrooms and water chestnuts. Cover and continue cooking 15 minutes.
Combine cornstarch and water. Use to thicken cooking liquid for gravy. Serve over cooked rice. Yield: 6-8 servings.
When round steak is partially frozen, then strips can be cut more easily.
for more details.http://www.cooks.com/rec/doc/0,1918,1501…

Use real garlic (this tenderises) thick steak, hot grill,
leave red in middle. Rest for a few minutes before eating.
(not you, rest the steak)

Make sure you cook the steak on a high heat. The best way to prepare steak is to grill it outdoors, using the two-tier method. Inside, I find broiling produces the best results. If you’re cooking an inexpensive cut of meat — a chuck, a good marinade helps. Use lime juice, soy sauce, Worcestershire sauce, garlic powder (not salt) and marinate the steak for about a half hour a side. The lime really is a good tenderizer.

get the meat out of the fridge for just 1 night, and marinated it with beer or wine first before you grill it. grill each side for about 3 minute…and you will get the nice tender steak…(you can put other ingredients such as salt, pepper, etc, but i reccomend to marinated it first with beer/wine..it taste good).

Don’t overcook it!

Pan fry it first. Use a little oil and fry the meat till brown. Then follow the recipie like normal.

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>