The secret is to make sure the steak is absolutely dry before you cook it. Obviously, it won't be quite as good as a fresh steak, but it'll still be plenty good enough if you cook it right. I must have cooked 3500+ steaks in my life (avg. 2 per week over 35 years) and only had a problem with steaks that I've over-cooked. Go for the Maillard effect - flavour doesn't leech out of steaks when raw/frozen, caramelisation is what gives steaks flavour and that doesn't happen until you reach a surface temp of 121 deg C. Leave it on one side until it's nicely brown/charred then flip it and do the other side, making sure it's not sitting in a puddle of water that turns to steam - you don't want to cook a steak in steam. A meat thermometer is your friend until you have enough experience. You want a temp at the thickest part of 54 degC for medium rare, regardless of the thickness. It's vital that you rest it well and allow the myoglobin (which are the meat juices, not blood) to get sucked back in. I rest a steak for about half the time I cooked it.
Also, for when eating meat in general, find which way the grain runs and cut perpendicularly across it. Then position it in your mouth so you're biting through very short vertical strands. The meat will seem much more tender than doing it the other way.
Don't worry, the boy got pizza, waffles and beans. I'm not quite as mean as I pretend to be...not quite. THe steak was OK, but tough and dry, as suspected. Hey-ho, chicken tonight.
Ha! Cook it himself.... that's a good one. He's inherited his Mum's nascent OCD and uses marigolds to unload the bloody dishwasher, touching raw food is verboten to him, doesn't stop him coming home a muddy mess when he's been out on his bike right enough.
Came in from work and could smell something wonderful. The Mrs had a half day at work and had put a beef stew in the oven. It wasn't ready for another hour!!!. It was worth the wait!. Bloody delicious.
Prime steak burger wrap with siracha mayo, mature cheddar, sundried tomatoes and salad with a dollop of some traditional (and very hot) homemade Nigerian chilli sauce on the side which was made by the girlf a while back. Not sure exactly what’s in it but palm oil, Scottish* bonnet chillies and crayfish powder are some of the ingredients. It goes with everything, except dogs, as the thieving little bastard found out for himself when he got a rude awakening a few weeks ago after snaffling some of my lunch while my back was turned, and hoist by his own petard he spent the next half an hour having a massive sneezing fit. * the forum software autocorrects the proper term to “Scottish”
