The Secret To A Tender Steak

Steaks are some of the delicious meals you can get at a restaurant, and if you have ever enjoyed a truly masterfully prepared steak, you know how much of a difference an expert chef can impart on their ingredients. When it comes to deliciously decadent ingredients like steak, proper treatment and preparation are not only important, but it can be completely transformative. Certain cuts of beef will already be very tender, as long as they are cooked properly, where other cuts will be almost unpleasant unless treated with the proper techniques. If you want to guarantee yourself a delicious and tender steak, come into Stanford’s today. Our expert chefs have spent years crafting delicious recipes for a wide variety of steaks, seafood, and pasta dishes that anyone is sure to enjoy. Here are a few ways we ensure that our steaks are perfectly tender.


Certain cuts of beef like flank steak are comprised of muscle fibers that were heavily used in the cow. This high level of muscle content makes for extremely lean cuts of beef, but it can also make steaks a bit tough when not treated well. When we are dealing with potentially tough cuts of beef, we will oftentimes utilize marinades with higher levels of acids like lemon juice, vinegar, or buttermilk. These marinades will help break down the muscle fibers to make them easier to cook and tenderize. You would be amazed what a few hours’ worth of a marinade will do to the overall tenderness of your steak.


We all know that salt is one of the most common seasonings in cooking, but salt can do a lot more than just add flavor to your food. By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.

Cooking Temperature

One of the most important factors when preparing a steak is finding the perfect doneness for that specific cut of beef. For most high-level cuts of beef, steakhouses recommend a cooking temperature of medium-rare for most cuts of beef to achieve optimum tenderness, though if you like more or less texture, you can alter the cooking level to your liking. For those looking for the most tender experience possible, rare steak will be as tender as it possibly can be. On the other hand, if you are looking for a steak with a bit more of a chew to it, you can opt to have your steak cooked to a higher temperature. The overall flavor of your steak will change as it cooks, so make sure that you find the perfect balance between flavor and texture.

If you are looking for the perfect place to enjoy a delicious steak dinner or night on the town, come into Stanford’s today. Our expert cooking and wait staff will help make sure that you find the perfect steak for your palate.