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Old 01-15-2009, 02:58 PM   #1
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Is it possible to slow cook steak

I usually cook my steak on a frying pan (250 gram . Some restaurants smoke the steak for many hours on a smoker to tenderize the meat ("Hog's Breath"). I would rather not buy and outdoor grill/smoker, and was wondering if I could replicate the results with an oven. I realize that it might not be as tasty, but my main goal is to make the steak as tender as possible.

HOw long and at what temperature would you recommend I cook the steak in the oven? Would this method work?
Appreciate your help.

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Old 01-15-2009, 03:07 PM   #2
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What cut of beef are we talking about?
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Old 01-15-2009, 03:08 PM   #3
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Hmmm.. I don't know if I will be much help here but when I make steak and potato stew I slow cook the steak (of course it is with all of the rest of the ingredients)... it comes out so tender that you can cut it with a spoon. That is in a slow cooker though, not an oven. Not sure what kind of results you would get in an oven although I imagine it would be much dryer than in a slow cooker pot...

hope that helps at leats a little, lol
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Old 01-15-2009, 03:17 PM   #4
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Here in Texas....

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Originally Posted by coookies View Post
Hmmm.. I don't know if I will be much help here but when I make steak and potato stew I slow cook the steak (of course it is with all of the rest of the ingredients)... it comes out so tender that you can cut it with a spoon.
Katie
We call that a roast or "meat" and potatoes. I'm thinking grgrly is talking about a rib eye, sirloin, T-bone, something on the "steak" side. I'm guessing like Uncle Bob. I've never had a steak slow cooked. You can, of course, but I don't think it would taste like a fired, grilled steak.
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Old 01-15-2009, 03:18 PM   #5
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Most steaks are very tender cuts to start out with. That's why they are cooked quickly over very high heat.

Meats that are tougher benefit from a low slow cooking process, like braising. This would be like a pot roast or brisket.

If you are buying what most people traditionally think of as a steak (ribeye/strip/porterhouse/tbone/filet mignon, etc) then the last thing you want to do is cook it low and slow. It'll just dry out.

If what you are buying is marketed as a "steak" but is really a tougher cut (like "round steak") then cooking it like a pot roast would work well.
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Old 01-15-2009, 03:20 PM   #6
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Sorry forgot to put that in the original post. I've been buying Chuck Eye lately.

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What cut of beef are we talking about?
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Old 01-15-2009, 03:24 PM   #7
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Originally Posted by grgryl View Post
Sorry forgot to put that in the original post. I've been buying Chuck Eye lately.
If they are marketing that as "steak," well, shame on them.

Chuck eye can be braised, like pot roast or oven roasted. If you roast it, it'll be tender cooked just to medium or less. Braising it will give you very tender, but very well done, meat.
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Old 01-15-2009, 03:25 PM   #8
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Then how is it that people are able to slow cook steaks (like ribeye, tenderloin) in a smoker/grill and get very tender results without it drying out?


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Originally Posted by jennyema View Post
Most steaks are very tender cuts to start out with. That's why they are cooked quickly over very high heat.

Meats that are tougher benefit from a low slow cooking process, like braising. This would be like a pot roast or brisket.

If you are buying what most people traditionally think of as a steak (ribeye/strip/porterhouse/tbone/filet mignon, etc) then the last thing you want to do is cook it low and slow. It'll just dry out.

If what you are buying is marketed as a "steak" but is really a tougher cut (like "round steak") then cooking it like a pot roast would work well.
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Old 01-15-2009, 03:27 PM   #9
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I see them in the store all the time. They call chuck "steak" charcoal steak here!

It is thinner than the chuck roast, and that's the only difference.
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Old 01-15-2009, 03:28 PM   #10
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Quote:
Originally Posted by grgryl View Post
Sorry forgot to put that in the original post. I've been buying Chuck Eye lately.
Personally I would cook a chuck-eye steak fast and furious!! The hotter and quicker the better...Medium Rare...no more.
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