how to make juicy steaks?
Answers:
You can marinate a bad steak all you want, it won't make it juicy. You can season a bad steak all you want, it will not make it juicy. The trick is finding the best piece of meat. Beef is catagorized by grade. Prime, Choice, Select. Select is what you get at most stores, prime you can buy but it costs more, choice meats go mostly to high dollar restaurants that pay alot for the cuts but you can still get them. The trick to a juicy steak is picking one that has a good amount of fat marble to it. This is the fat content inside the meat, not on the outside edges. The more marble it has, the more juicy it will be. Also it is important to not over cook steak or no matter how good of a cut it is, it will come out dry. I like mine med rare, which on most steaks is about four minutes of cooking on each side, more for bigger pieces, less for smaller. Good luck.
Other Answers:
Lets not look at seasoning in my answers, just the ability to keep the juice inside. To do this raise your grill or broiler level to high. Quickly sear each side of the meat. Then allow the meat to slowly cook on each side on med to med-low heat.
By searing each side of the meat the juices have trouble escaping.
Marinate them for hrs. at a time before cooking them. make sure you dont use salt or anything with salt in it as it sucks the juices right out and makes it dry.
marinate, marinate, marinate
i like marinate at least over night, adding ginger(FRESH) to a marinade makes the steak much more tender. Dad's Steak Rub:
The secret ingredient to Dad's super-delicious steaks is maple syrup."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:15 MinutesReady In:30 MinutesServings:4 (change)
INGREDIENTS:
4 beef steaks
1/4 cup maple syrup
1 tablespoon crushed garlic
1 tablespoon seasoned salt
1 tablespoon ground black pepper
DIRECTIONS:
Preheat the grill for high heat.
Place the steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt, and pepper.
Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes per side, or to desired doneness.
Juicy Steak:
"The key to a juicy steak is cook it FROZEN."
Original recipe yield: 1 steak.
Prep Time:5 MinutesCook Time:15 MinutesReady In:20 MinutesServings:2 (change)
INGREDIENTS:
1 tablespoon butter
1 (1/2 pound) frozen Delmonico (rib-eye) steak
1 tablespoon Worcestershire sauce, or to taste
1 teaspoon meat tenderizer
1 clove garlic, minced
salt and black pepper to taste
DIRECTIONS:
Preheat your oven's broiler. Spread half of the butter on top of the frozen steak. Pour Worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.
Place steak on a roasting pan. Broil for 6 to 8 minutes, remove steak from the oven, and flip over. Spread butter and season just like the other side. Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.
Broth Marinated BBQ Steak:
"An easy way to add a little extra flavor to steak, especially less tender cuts."
Original recipe yield: 2 servings.
Prep Time:5 MinutesCook Time:7 MinutesReady In:2 Hours 12 MinutesServings:2 (change)
INGREDIENTS:
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
DIRECTIONS:
Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Source(s):
http://search.allrecipes.com/recipe/quick.aspx?q1=steak&lnkid=65 Phatspasm hit it right on the nail - the cut and grade of beef that you get is the most important factor of "making" a juicy steak. Be prepared to pay for a high quality steak (don't get anything less than "choice" grade). The most popular choices are filet mignon, rib-eye, New York strip, porterhouse (or T-bone) and sirloin. Rib-eye is my favorite because it has the highest fat content.
As some of the other posters mentioned, it's important that you're working with a hot fire (either on the grill or a pan) so that you sear the meat on each side to lock in the juices. For seasonings, you really don't need much else besides salt (use coarse salt - it sticks better) and freshly ground black pepper.
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