Enjoying a tender steak. How?

[Thankyou4calling]

I love steak and cook it regularly, whilst I enjoy a bit of a chew, it often comes out a lot tougher than I'd like. If I paid £20 for it in a restaurant I'd not be happy as an example. the taste is fine just the texture.

I normally buy fillet, either Tesco finest or Lidl (top of range) If this is where I'm going wrong then some guidance would be appreciated.

I also (generally) cook it straight from the fridge in either a George Foreman or non stick frying pan on a high heat with no added oil or fat.

I'd appreciate the definitive on :

1. Purchasing.
2. Storing.
3. cooking.
4. Enjoying.

Thanks

[Thankyou4calling]

Thanks for the prompt replies.

I always trim the fat, should i leave it on then trim AFTER cooking, and thanks for the advice about letting it rest.

i think i may be cooking it too much as well.

[Thankyou4calling]

Thanks all.

I've definitely not been turning the steak enough, not been letting it sit at room temp prior to cooking and i've not let it rest.

The tip about pepper is excellent too.

I'm getting hungry now!

[Thankyou4calling]

craigjm said:

For love of god never put a steak on a Foreman Grill again!

Yes sir!

[Thankyou4calling]

I PROMISE not to use the George Foreman for steak.

But why? Is it that it doesn't get hot enough?

[Thankyou4calling]

Thanks for the tips here. I'm really looking forward to my next meat feast and hopeful of a positive outcome.

[Thankyou4calling]

I've decided that my errors are:

• Cooking straight from the fridge
• Not getting the pan hot enough
• Not using any oil
• Serving immediately rather than letting it rest.

So bearing the above in mind the weekend beckons and I shall be griddling up.

Thanks all.