Idea
A beef steak can be much more tender if you turn it over on the frying pan approximately once in 30 seconds.
The most important piece of information you need to now when cooking beef steaks is that they get tough above 80°C (175°F). This is irreversible process. That means that even after the temperature has dropped below 80°C, the beef remains tough.
The temperature on the surface of the frying pan is normally between 105 and 260°C (220 - 500°F). It is much higher than the desired temperature of the beef. When turning the steak over frequently, the surface does not get too hot, while the core warms up to the desired temperature, e.g. 50°C (122°F) for medium rare steak.
Limitations and Side Effects
Use prime beef having fine grain and buttery texture. This method will not make the cheaper cuts of beef more tender.
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