Slow cooked steak?

As a rule, the cheaper the cut of beef, the longer and slower it need to cook.

The more expensive, the faster. Except prime rib. At almost 13 bucks a pound here, And I hear that a flat iron steak gets a quick sear.

And most cheap cuts benefit from moisture.

Round steak goes slow. I mix one can of cram of mushroom, one package of dry onion soup mix, and 1/2 cup water. I cut a round steak up into fairly large chunks, flour them, and brown them. Add the sauce, and simmer , a couple hours does not hurt Yum.

Mom cooked Sunday roast for 3 hours after browning it.

I do put steak on casserole dishes like the rest of the US puts chicken pieces. It slow cooks in the oven with a lid on it until it is very well done and more like boiled meats so it shreds or cuts with a fork. I use round steaks or flank steaks for this as they are the toughest to cut and chew. They get very tender this way. You could do them in a slow cooker/crock pot if you wished, but I use the oven.

60 Fahrenheit is not even room temperature...so isn't going to cook anything.

60 Celsius is more likely to dehydrate your steak to the texture of a boot.

Slow cooking with moisture, or braising, is typically done with tough cuts of meat with lots of connective fibers. Meats from the tougher muscles that get used a lot. The long slow cooking breaks down the muscle fibers and connective tissue for tender potroasts or pulled meat.

Steaks typically come from a more tender cut of meat, a more expensive cut of meat, and are typically NOT slow cooked. You CAN, but your are wasting the extra money you spent on the more tender cut of meat.

Wrapped in tin foil tight & placed in a pot. Use 1/2 cup water 1 bulion cube, spice, meat tenderizer, onion. Place pot in oven With lid on. Cook 200f. For 4 hours for a 3/4 inch thick cut of steak. Will make it tender. Save the juices. For your steamed vegetables or over rice. This will normally make a t bone cut of waterbuffalo tender. Longer for roast 5 hours there. Or more. Wrap well before putting in pot. No leaks.

I was just thinking about this, this morning. One time I over cooked a leg of lamb making it come out hard and dry. It was awful. But instead of tossing it I cut it up, added the fat left in the pan and added some water to a slo-cooker and it turned into a wonderful soft stew. After adding some carrots and potatoes , S&P, and cooking it for another hour, it was more wonderful than I could have ever imagined. You have to add liquid to allow the meat to rehydrate and provide for gravy too.

A steak cooked in a slow cooker all day will be super tender. It may even be TOO tender. Mushy.

Slow cooking will probably make the steak very tough. Try braising, this will give you tender well-done steak.

I have never tried but usually when meat is slow cooked it turns out much more tender and is more likely to 'fall apart' as you eat it. But I think buying good quality meat will be just as important in order to get juicy tender meat

You would have to add liquid so it didn't dry out. Like smothered steak.

like in a crock pot? It would be very tender and the texture would be more like post roast than a steak.