To succeed in cooking a tender steak, marinate the steak and use tongs instead of a fork when cooking. Understanding different cuts also helps in choosing the right steak.
Choose the right cut because they vary in tenderness. For instance, tenderloins are tenderer than rib eye steaks. Use a steak that is at least 1 inch thick because thinner ones are likely to dry out, and with thicker ones, it's not easy to tell they're done.
Remove the steak from the refrigerator in good time to allow it to come to room temperature. This will ensure that it cooks more evenly. Marinate the steak to make it tender and to add flavor. Include some tenderizer such as lemon juice or papaya in the marinade.
When cooking, avoid turning or touching the steak too many times. Also, avoid poking it with a fork because that inserts holes that let the juices seep out. Squeezing the steak with the tongs also presses out all the juice; instead, gently press with the flat part of the tongs to check whether it’s done.
After cooking, let the steak rest for a few minutes before slicing it. This allows the juices to distribute, resulting in a moist and a tender steak. When slicing, go against the grain to help in making the steak tender.