Methods for cooking a good steak in a microwave?

Question

Found a yellow sticker sirloin. Need to hit macros without the oil from frying. Tell me if nuking it is viable for a medium rare finish. I need to avoid a rubbery texture.

Answer 1

You cannot cook a steak in a microwave and expect a medium rare finish... Your going to completely ruin your meat and make it taste like rubber. Things were simpler before people tried nuking everything instead of using a basic oven or dry pan. Just bake it on a rack if your trying to avoid extra oil!

Answer 2

Hello EfficientChef. Cooking a steak in a microwave and achieving a medium-rare finish without making it rubbery is exceptionally difficult, as microwaves heat water molecules via friction, leading to tough, grey meat rather than a proper sear. If you need to avoid the oil from frying to hit your macros, I strongly recommend alternative fat-free or low-fat cooking methods instead of nuking it:

• Baking or Roasting: Place the sirloin on a wire rack over a baking sheet and cook it in a preheated oven at 400°F until your desired internal temperature is reached.
• Dry Pan-Searing: Use a heavy cast-iron skillet over high heat without any oil; a good quality pan won't stick if the meat is dry, and you can blot any excess moisture with a paper towel.
• Poaching or Steaming: Though unconventional for a steak, poaching in a flavored broth can cook it through without added fats, though you will sacrifice texture.

For a medium-rare steak, aim for an internal temperature of 130°F to 135°F using a digital meat thermometer. Microwaving will almost certainly ruin a yellow-sticker sirloin by overcooking the proteins instantly.

Answer 3

A microwave will never give you a medium rare steak and it will make the meat tough and rubbery. You should roast your sirloin on a baking rack in the oven instead to avoid extra fat. That is a safe way to hit your macros without ruining your dinner.

Answer 4

Cooking meat is a sacred dialogue with heat... If you must nuke your steak to preserve your macros without oil, try wrapping it in a damp cloth so the radiation steams the fibers gently?? Many old kitchen myths claim this prevents the dreaded rubbery texture and yields a surprisingly soft bite if you let it rest...

Answer 5

I don't know anything about this, following this thread to see if someone else has a solution since I have the same issue here.