How do I Make Tender delicious Steak?

[Yajee]

Hello folks,

I want to make a steak in the air fryer or my oven. I don't like eating chewy meat at all and not really having any experience with steak I'd really like to know how do I cook a steak so it literally just falls apart? I attempted a lamb shank for the first time a few weeks ago and I loved how the meat on that was soft and not chewy at all, I literally can't stand eating meat if it is too chewy. So is there a way to get a steak that soft? What cut should I buy? Do you guys use a meat tenderiser?

I said air fryer or oven but if it does mean a soft steak can only be achieved in a pan or something on the stove I might give that a go.

I'd appreciate any feedback on this.

Thank you.

 

[GotGarlic]

Beef tenderloin is the most tender cut, although I'm not sure I'd call it soft. Lean cuts of steak are chewy by nature - they're not going to get the fall-apart texture that chuck and shoulder roasts get after braising. I'd suggest staying with the tougher cuts that get tender with long cooking. You can also pressure cook them to tenderize them more quickly.

 

[Yajee]

Beef tenderloin is the most tender cut, although I'm not sure I'd call it soft. Lean cuts of steak are chewy by nature - they're not going to get the fall-apart texture that chuck and shoulder roasts get after braising. I'd suggest staying with the tougher cuts that get tender with long cooking. You can also pressure cook them to tenderize them more quickly.

Thanks @GotGarlic. So when you say tougher cuts I liked the lamb shanks recipe. What other tough cut recipes are there that I could try?

 

[Andy M.]

A tender steak is most dependent on the cut of beef you choose. Beef tenderloin/filet mignon is the most tender cut of beef. I recommend searing the steak on both sides in a very hot skillet then finish it in the oven to finish the cooking.

 

[taxlady]

Beef tenderloin is the most tender cut, although I'm not sure I'd call it soft. Lean cuts of steak are chewy by nature - they're not going to get the fall-apart texture that chuck and shoulder roasts get after braising. I'd suggest staying with the tougher cuts that get tender with long cooking. You can also pressure cook them to tenderize them more quickly.

Exactly what I was thinking, except I hadn't thought about using a pressure cooker.

 

[cookiecrafter]

Exactly what I was thinking, except I hadn't thought about using a pressure cooker.

How long to pressure cook a steak? It's not in the manual how too and recipe section. I have pressure cooked steak soup. 8 minutes full pressure using eye of round. It's a very mild flavored beef soup that's different from stew.

 

[GotGarlic]

How long to pressure cook a steak? It's not in the manual how too and recipe section. I have pressure cooked steak soup. 8 minutes full pressure using eye of round. It's a very mild flavored beef soup that's different from stew.

I was referring to tough cuts of meat when I mentioned the pressure cooker. I wouldn't pressure cook a steak.

 

[dragnlaw]

Yajee, you mention lamb shank - which is a tougher piece of meat that is usually braised (stewed - steamed for a long time).
Then you refer to beef steak - which is a slice of meat, hopefully well marbled, and usually cooked quickly, such as pan seared or on a grill (BBQ style). But there is still a certain chew to steak, unless it is marinated. These cuts of beef are generally more expensive.

Stewing and braising meat (moist cooking) is often large pieces of meat - not mistaken for steak when you look at them. Or a roast that is dry oven cooked, is also a different cut of beef and more tender - and also rather expensive.

So which are you referring to?

 

[jennyema]

How long to pressure cook a steak? It's not in the manual how too and recipe section. I have pressure cooked steak soup. 8 minutes full pressure using eye of round. It's a very mild flavored beef soup that's different from stew.

Do NOT pressure cook a good steak!

If you want soft, falling apart beef, you need to make a pot roast. Buy a chuck roast and cook it in a closed pot with beef broth or water or wine and onions and garlic. Low heat for about 3 hours.

 

[taxlady]

Yajee, you mention lamb shank - which is a tougher piece of meat that is usually braised (stewed - steamed for a long time).
Then you refer to beef steak - which is a slice of meat, hopefully well marbled, and usually cooked quickly, such as pan seared or on a grill (BBQ style). But there is still a certain chew to steak, unless it is marinated. These cuts of beef are generally more expensive.

Stewing and braising meat (moist cooking) is often large pieces of meat - not mistaken for steak when you look at them. Or a roast that is dry oven cooked, is also a different yjcut of beef and more tender - and also rather expensive.

So which are you referring to?

Yajee lists their location as UK. I think the term steak is used differently there from how we use it in North America. I dont think they are talking about the kind of steak you fry or grill when they are talking about "steak and kidney pie".

 

[dragnlaw]

Exactly why I asked taxy.

 

[IC 2.0]

Sounds like the OP is getting confused between steak and braised beef i.e. short ribs or pot roast. You would never compare a lamb shank to a steak. Both require different methods of cooking and cooking times.

 

[taxlady]

Sounds like the OP is getting confused between steak and braised beef i.e. short ribs or pot roast. You would never compare a lamb shank to a steak. Both require different methods of cooking and cooking times.

No, the OP is from the UK, where the term "steak" doesn't mean the same thing as it does in the US and Canada. Here's how the BBC (British Broadcasting Corporation) describes "braising steak",

Braising steak recipes

A generic term for several cuts of beef that suit long, slow cooking. The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you...

www.bbc.co.uk

 

[dragnlaw]

to be fair taxy, we also use the term steak for certain pieces as well. Blade Steak? certainly not your quick sear and serve! I believe the refer to the way the meat is cut that they call it a steak.

 

[taxlady]

to be fair taxy, we also use the term steak for certain pieces as well. Blade Steak? certainly not your quick sear and serve! I believe the refer to the way the meat is cut that they call it a steak.

Yeah, maybe it's more likely to be called steak when it is cut into a "slice". But, that is sort of irrelevant to the point of my previous post. I was pointing out that it doesn't have to be something that gets a quick sear or gets grilled for it to be called steak in the UK, where the OP is from.

 

[dragnlaw]

which is exactly why I said that very thing in an earlier post.