[azubah]

My Mom bought some frying steak but it was so tough that they could not eat it.
I have had the same problem myself, so I never buy it.
What are we doing wrong?
It was not cheap, and she followed the instructions on the packet, which simply said to fry it turning occasionally. She fried it gently for 30 minutes.
Years ago, when the BSE problem was around, we had some lovely tender beef, but I can't seem to get it now.
Help, please.

[GrannieAnnie]

I don't like fried steak, so I cheat now, I treated myself to a halogen oven last year, and it does the most beautiful steaks!

[arugula]

When pan cooking (frying) steak, the secret really does lie in resting it properly between cooking and serving. Apart from using a suitable cut of meat in the first place.

[azubah]

When pan cooking (frying) steak, the secret really does lie in resting it properly between cooking and serving. Apart from using a suitable cut of meat in the first place.

Thanks for your reply, but it was sold as 'frying steak', and it was still tough after quite a while. I think she is going to take it back, which always seems rather awkward with it being food. She is very disappointed as she was expecting a treat.

[8doubles]

I think the gentle cooking for 30 mins would not help the tenderness. Most chefs will tell you to use a smoking hot heavy iron skillet and cook for 10 mins max.
A sound thrashing with a tenderising mallet before cooking also helps.

[GrannieAnnie]

Mmmm, I was going to ssay I think 30 mins was a bit too long.  This is what WikiHow says!

http://www.wikihow.com/Cook-Steak-in-a-Frying-Pan

[azubah]

I think the gentle cooking for 30 mins would not help the tenderness. Most chefs will tell you to use a smoking hot heavy iron skillet and cook for 10 mins max.
A sound thrashing with a tenderising mallet before cooking also helps.

Thanks 8doubles.
I have never tried cooking it very hot and quick. Might try that.
I always thought that cooking it for a long time would work better. This certainly works for casserole beef.
We do like our meat well cooked, and could not eat it if it looked raw in the middle.
I did try bashing some steak with a hammer once, but it was a bit messy even in a plastic bag.

[GrannieAnnie]

Sorry, clicked on wrong button, and modified your post instead of putting this reply!  Just in case you wondered why it says I've edited your post!

Right, I'llcrawl back under my rock now!!

LOL, not an ordinary hammer I hope?  a tenderising mallet is the thing, it doesn't make a mess!

[azubah]

thanks grannie. Perhaps the salt makes a difference too.

[Aunt Sally]

I saw a famous chef cook steak on the TV recently.

• Fry in a hot pan for 1 minute on each side. (don't be tempted to lift opr move it in the pan other than to turn it.
• Put into a hot oven for 8 minutes.
• Rest meat on a wooden board for (I think it was) 5 mintues before serving.

[azubah]

LOL, not an ordinary hammer I hope?  a tenderising mallet is the thing, it doesn't make a mess!

Yes, it was an ordinary hammer. I wanted to teach it a lesson.

[hamstergbert]

Deffo concur on the cooking time seeming somewhat long - personally I find that for sirloin (on those rare occasions we have that amount of dosh to spare, Morrison special offers last week) a really, really hot (cast iron) frying pan for about three minutes each side twice ie 3 mins-turn-3-turn-3-turn-3 then out into a keepwarm for about another three before tucking in.  When it really works well it truly is 'cut with a fork' tender.   When Mother in Law is on for steak we have to get one thin cut one for her (plastic teeth) and do that about 90 secs each side twice.  Seems to work most of the time.

An overnight marinade in rough red seems to help too when we can be bothered.

However, sometimes for no discernible reason we end up with elephant leather so all we can assume is that the unknown history of the meat (and the beast before it became meat) must be a pretty significant factor.

[mumofstig]

A sound thrashing with a tenderising mallet before cooking also helps.

I put mine in a placcy bag and smash the hell out of it with my wooden rolling pin.........it really
does help with cheaper cuts of steak

[GrannieAnnie]

LOL, not an ordinary hammer I hope?  a tenderising mallet is the thing, it doesn't make a mess!

Yes, it was an ordinary hammer. I wanted to teach it a lesson.

 

[MoreWhisky]

As a butcher , frying steak normally means a slice of lean topside. Not really for frying in my opinion. The right cut of meat for the job would improve your chances no end.

My favorite cut of beef is brisket, Pork belly pork, lamb its breast. All these cuts have a higher proportion of fat which meat needs to be tender. Now the hard job is finding fattier meat its all breed to lean now days!

With this leaner meat so sought after now days for a tender steak your best go for rib eye which had a good proportion of fat in it, and dont cook it past medium. now my mouth is watering mmmm