Why Is My Steak Tough and Chewy?

There is a fine line between a delicious, tender, and succulent steak that will tickle your taste buds and one that will make you regret ordering a steak in the first place. If you know what we’re talking about, chances are you’ve eaten a tough, chewy steak. A tough and chewy steak is an unpleasant experience. Most of the flavor is gone, and the amount of effort you need to consume that steak is enormous. Many people simply give up on tough, chewy steaks.

Why is my steak tough and chewy?

If you want to know what causes a steak to become tough or chewy, then this short guide is for you. Educate yourself so you can avoid this problem in the future.

How fresh is the steak

Of course, when dining out, you would expect the restaurant or steakhouse to have fresh steaks available to customers. However, this is not always the case, as some restaurants buy steaks in bulk and have quite a few in the freezer. If defrosted incorrectly, steaks may lose their original flavor and texture (Checkout how to defrost steak The general rule of thumb is that the fresher the steak, the softer and tastier the meat will be. Always ask if the steak the restaurant is serving is fresh.

Fat content

Steaks that are high in fat and have a lot of marbling are tender and tastier when cooked. As the steak is cooked, the fats slowly heat up and begin to melt, tenderizing the beef and making it succulent and flavorful. On the other hand, lean steaks that have thick muscle and little or no fat tend to be much firmer and chewier when cooked. These steaks may require extra prep before cooking.In addition, even cuts of meat with a high fat content can lose tenderness if overcooked or over heated during cooking. The fat will evaporate quickly and the steak won’t get the benefit of the tenderizer.

Prepare and cook

The preparation and cooking process is essential to get a juicy and tender steak. The first part of the preparation process is usually defrosting. Ideally, when defrosting a steak, you need to preserve the flavor and texture of the meat while making sure it’s free of bacteria. To cook a steak, it’s essential to maintain balance and find the sweet spot. While steaks are versatile and can be grilled, roasted, or pan-fried, two things are always true:

• Undercooked beef will not melt all the fat in the beef and is quite chewy. In addition, undercooked beef can cause stomach upset or even food poisoning.
• Overcooked meat will burn off all the fat and eventually become hard, dry, and chewy.

Those are the reasons it’s important to find sweetness when cooking steak.

How animals are fed and raised

To ensure that the meat you buy is tender and juicy, you must pay attention to the raising and feeding procedures of the livestock. The absolute best-case scenario is for beef producers to supply grass-fed beef to consumers. However, grass-fed meat also has its own problems, the main one being the high price. Read more: Why are geralt’s eyes yellow.

Age of animals

This is a no-brainer. The young meat is tender and less chewy. The age of the animal has a profound effect on the characteristics of the meat. As animals grow older, they form more and more muscle fibers. The dense muscle fibers make the meat less tender and difficult to chew. Wagyu or Kobe beefare usually obtained from a bull or a whole cow, ensuring that the meat is consistently of high quality and with plenty of marbled grain to maintain tenderness and juiciness.

Cut steak

The cut of the steak plays an important role in the character of the steak. For example, a nice ribeye steak is high in fat and marbling, which means the meat will most likely be tender and juicy. The same is true for most bid-cutting options such as ribeye or loinSome cuts may include dense muscle fibers. Such cuts require careful preparation in terms of seasoning and softening.

How to make steak not chewy

By far the most common way to tenderize steak is to marinate it in the refrigerator overnight. The marinade will help break up the tough meat and make it easier to chew. These methods produce results in terms of tenderizing, but the texture and flavor of the steak can be affected.

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