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How to get a tender, medium-well steak?

A few stores in our area run top sirloin on sale for $3.49 to $3.99 a pound a few times per year, but I never paid any attention to the grade. So, "Choice" is what I'm looking for?

Jun 16, 2011
MatthewHSE in Home Cooking

How to get a tender, medium-well steak?

Thanks for the idea, I'll take a look at skirt steaks sometime soon.

I generally buy top sirloin, which I can often find for $3.49 to $3.99 a pound at Kroger or Walmart. Once in awhile I'll get ribeye, which we like better but can rarely find for a price we're willing to pay. I tried t-bone once but definitely overcooked it due to a small emergency in the house just when the grill needed careful tending, so I'd like to try those again.

Some of the best beef I've ever turned out was a chuck roast. It took nearly two hours to grill, but I kept basting it throughout that time and it came out delicious and quite tender and juicy, even though I'd done it to well all the way through.

Jun 16, 2011
MatthewHSE in Home Cooking

How to get a tender, medium-well steak?

Regardless of what that red stuff is, I'm done wasting four dollars a pound trying to "learn to like it." I've given medium-done steak a fair trial and haven't enjoyed it once.

Fully-cooked steak has a richness and robustness to it that partially-cooked steak just doesn't have, and if I'm going to spend that much on meat, I want a flavor I'll enjoy. Otherwise I'd just eat loose-fried hamburger for $1.49 a pound. But when I pay for steak, I want a meal I'll really like - not something I have to pretend to like until somehow I believe the lie.

Jun 16, 2011
MatthewHSE in Home Cooking

How to get a tender, medium-well steak?

Would you suggest any time of high-heat searing, or just moderate heat throughout the entire cooking time?

Jun 15, 2011
MatthewHSE in Home Cooking

How to get a tender, medium-well steak?

Thanks for the idea - I'll give that a try.

I've tried many times to enjoy medium steak to no avail - I simply can't taste anything but the blood, and I personally find fully-cooked steak to be vastly more flavorful and robust, which is more important to me overall than the texture. I just want to get the tenderest results I can get for the flavor I prefer. :)

Jun 14, 2011
MatthewHSE in Home Cooking

How to get a tender, medium-well steak?

I love the rich, robust taste of a grilled, fully-cooked steak (I find the bloody taste of medium or less to be unpleasantly similar to the smell of picking a scab on a hot day.) My "perfect" steak is rich brown outside with just a bit of charring, and lighter brown/gray inside except for a thin pinkish-gray line in the center.

I understand that the more done a steak gets, the less tender it will be. However, I've grilled some steaks to my perfect doneness that turned out deliciously tender. Unfortunately, it is more often a bit on the tough side - not usually *too* bad, but more chewy than I prefer.

Obviously the cut, the cooking temperature, searing time, and the cooking times are all factors, as well as the starting temperature of the meat, dryness, resting time, etc. My problem is that I can't afford steak often enough to figure out the combination of factors that accidentally come together sometimes to make the steak turn out so tender and good.

So with the understanding that a medium-well steak will never be quite as tender as medium or rare, what is my best bet for making that medium-well steak turn out as tender as possible, while still getting those delicious grill marks from proper searing?

I have a gas grill but have been tossing around getting a charcoal one too.

Thanks for any ideas,

Matthew

Jun 14, 2011
MatthewHSE in Home Cooking