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What made my steak tough?

Answered on January 12, 2014
Created January 12, 2014 at 4:14 AM

So it's winter so I'm cooking my steak indoors. I browned it and then put it in the oven for 7 min, it was a inch and half steak then decided it was still fairly rare, so I put it back in for 3 min and it was weird, it was medium rare but tough. Did putting it back in the oven make it tough for the 3 min?

I think this happened to me with making chicken to, I feel once I take it out I should take it out.

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on January 12, 2014
at 01:11 PM

I generally cook my steaks on the stovetop - they're grassfed bison or beef - usually ribeyes. I melt a pat of grassfed butter in a stainless steel pan on medium, then put a room temperature steak in. I sprinkle salt, pepper, and dried oregano.

They cook uncovered... in about 7-8 minutes, blood comes out of the steak on top, and at that time, I flip the steak over and seson the other side (that's the cue that it's done on one side), and lower the temperature a bit. Another 7-8 minutes and it's medium-rare - usually a bit of blood comes up. I then turn off the heat, and let the steak rest for 10 minutes.

Never had to marindate them or cook them in the oven and they taste wonderful. I don't seer/brown them (heat never gets that high), though they do brown lightly on their own, and the center is warm, but raw.

My guess is your oven dried them out too much - perhaps you have a convection oven that has a fan.

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on January 12, 2014
at 11:10 AM

I don't know if putting it back in the oven was a factor or not. I'm certainly not an expert, but here are a couple of things I have figured out: You didn't say if the steak was grass-fed beef or not but, assuming it was, did you marinade it in anything first? My first grass-fed burger was TERRIBLE! I tried cooking it "au naturale" and it came out nice and rare, but was dry as dust and very hard to chew - definitely a tough lesson learned. *laugh* I had to suffer through it though, as it was way too expensive to just toss out. Although leaner is far better health wise, it can definitely turn into shoe leather if you don't do anything to it before you cook it (or if you cook it too done, which I know you didn't do). Try marinading your steak in the fridge for several hours first - tenderizes it and makes a world of difference in the flavor. My second burger was positively yummy after marinading it overnight in the fridge.

There are lots of grilling gurus and Paleo-friendly marinades to be found out there in Cyberville (just Google it), but here are a couple of links to get you started. The first one has some really good general information on selecting and preparing steaks:

http://paleoleap.com/art-of-cooking-steak/

http://paleoblocks.com/paleo-steak-marinades/

Same question with the chicken; are you putting anything on it before you cook it? Baking on high heat or uncovered? I usually stick chicken in the crock pot (an awesometastic invention ;o) with some GF cream of chicken on top and let it slow cook on low all day or night. If you're wanting to bake it in the oven, try putting a dot of Kerry butter with garlic and herbs on top of each piece and covering the baking pan with foil so it will cook in it's own juices. I wouldn't bake it any higher than 325 though.

Hope this helped you a little.

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