How can I make a steak/brisket tender everytime?

Question

I was always told there was no special way to make a steak or brisket tender. It all depended on the cow.

I have figured over the past years that must be wrong considering restaurants always get it tender and even I have had my own encounters with tender steak. I never remember what I did last time with steak. I have always tried something new, everytime.

How can I cook the greatest steak? (Juicy, tender, perfect medium?)

Answer 1

The key to tender brisket is to cook it "low and slow" over an indirect fire for several hours until it is literally ready to fall apart.

As for steaks, there are a couple of things you can do to keep them tender and juicy. Allow them to stand for 20-30 minutes before grilling over a direct-medium fire (350°F to 375°F) on a covered grill. Then let them rest for 5 minutes after grilling to keep them juicy. For perfect medium you might want to use the cookout calculator at charcoalbob.com. Enter the cut of meat and the thickness and it will calculate the grilling time for medium. It also has grilling tips.

For cuts of meat that have a "grain" (like flank steak and skirt steak), cut into thin strips on an angle across the bias. This will make them more tender.

Hope this helps.

Answer 2

For a brisket, grill it and sear the outside then braise it in a liquid and cook it for several hours. (just keep cooking it until it's tender)