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Chewy steaks

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BRAdmin
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Tender steaks, please help!
I always buy prime steaks, and tonight we had a prime ribeye. I defrost it for at least 24 hours, then I prepare it with a little olive oil, salt, and pepper, letting it rest at room temperature for about 30 minutes before cooking. I cook it on the grill, monitoring the temperature with a reliable thermometer, aiming for medium rare and pulling it off the grill at around 125°F, knowing it will rise a few degrees. I let it rest for about 5 minutes before slicing into it, but it’s always chewy—even the filet mignon. What am I doing wrong?

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One response to “Chewy steaks”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re putting a lot of effort into preparing your steaks, but there are a few factors that might be contributing to the chewiness you’re experiencing. Here are some suggestions to help improve the texture of your steaks:

    1. Quality of Meat: While you mentioned that you’re buying prime steaks, the age and handling of the meat before it reaches you can also impact tenderness. Ensure you’re sourcing your steaks from a reputable butcher or supplier.

    2. Aging: If the steaks are not properly aged, they can be tougher. Dry-aging can enhance tenderness and flavor. Look for steaks that have been dry-aged for a few weeks if you haven’t already.

    3. Cooking Method: Make sure you’re not overcooking the steaks. Even though you’re aiming for medium-rare, cooking at a high temperature for too long can lead to toughness. Consider using a reverse sear method where you cook the steak low and slow before finishing it with a quick sear on high heat.

    4. Resting Time: You are letting it rest for 5 minutes, which is good, but you could try resting for a longer period (10-15 minutes) to allow the juices to redistribute fully.

    5. Slicing Technique: When you cut the steak, make sure to slice against the grain. This can greatly affect the texture and chewing experience.

    6. Marinating: Consider marinating the steak beforehand, as certain marinades that include acids like vinegar or citrus juices can break down muscle fibers and enhance tenderness.

    7. Doneness: If your steaks are coming out chewy even when cooked to the right temperature, it might be worth experimenting with slightly lower cooking temperatures or trying different cuts altogether.

    Give some of these tips a try next time, and hopefully, you’ll enjoy a more tender steak!

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