The secret to making tender steak is to cook it at a low temperature. Cooking steak at a low temperature will allow the natural enzymes to activate and break down the hard tissues in the meat, which in turn makes it tender. Just putting your steak in a pan can cause it to be very tough and chewy. The best way to cook a steak is in a plastic bag, cooked slowly in water. Also marinating your steaks in a teriyaki marinade gives them a sweet, tangy taste.
Step 1
Add the soy sauce, honey, wine vinegar, ¾ cup of vegetable oil and one clove of fresh garlic to a blender. Place a lid on the blender and pulse until the ingredients have a smooth texture.
Step 2
Pour the marinade into a storage bag and place your steaks into the bag. Remove as much of the air as possible by squeezing the bag to ensure your steaks are fully covered in marinade, and then seal it tightly. Place your steaks in the refrigerator and leave them to marinate overnight.
Step 3
Bring the steaks out of the refrigerator and place each steak into a separate storage bag. Seal the storage bag once the steaks are inside and the air is removed.
Step 4
Fill a large pot with water. Clip a candy thermometer to the side of the pot and bring the water temperature to 118 to 122 degrees Fahrenheit. Add the steaks that are sealed in the plastic bags to the water. Cook the steaks at this temperature for 30 minutes. Raise the water temperature to 136 to 140 degrees then cook for another 15 minutes.
Step 5
Use a pair of metal tongs to remove the bags from the water. Take the steaks out of the plastic bags and brush them lightly with olive oil using a pastry brush. Heat a large skillet to high heat.
Step 6
Sear the steaks for one to two minutes on each side, creating a crusty exterior to the tender interior. Serve the steaks immediately with your favorite sides.
Things You'll Need
- ¼ cup soy sauce
- 3 tbsp. honey
- 3 tbsp. wine vinegar
- 1 cup vegetable oil
- 1 clove of fresh garlic
- 1 blender
- 3 sealable storage bags
- 2 steaks
- 1 large pot
- 1 candy thermometer
- Metal tongs
- Olive oil
- 1 pastry brush
- 1 large skillet
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