The Reason Your Steak Is So Chewy - Tasting Table (2024)

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The Reason Your Steak Is So Chewy - Tasting Table? ›

When you bite into a chewy piece of steak, you may assume that your steak has been overcooked, but according to Prime 13 Steakhouse, undercooking has a similar outcome. The reason lies in the fat and protein content of the meat and how it transforms during the cooking process.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Gristle is a chewy, inedible part of meat. If there's too much gristle in your steak, you might send it back — or think seriously about becoming a vegetarian. Gristle is an unpleasant surprise in a bite of meat, a fibrous bit you may end up spitting in your napkin.

Your overcooked steak is tough and chewy because of a lack of its natural liquid and fat, so here are some ways to infuse liquids and fats into your steak. Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm.

Avoid cooking them too long or they may become chewy. Instead, you want to get a good sear while still leaving the middle of the steak tips pink.

A steak can become less chewy by cooking it until it reaches an appropriate internal temperature, slicing it against the grain, and letting it rest after cooking. Additionally, choosing a cut of meat with a lower amount of connective tissue and marinating it before cooking can also help tenderize the steak.

If your steak is chewy due to undercooking, all you need to do is throw it back on the grill and allow it to reach an internal temperature of at least 145 degrees Fahrenheit (via Livestrong). However, if the steak has already been overcooked, you'll have to start over with a new one and take proper precautions.

“Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Elastin is a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat. Regardless of cooking method or approach, gristle will always be tough and chewy as a result of the elastin proteins.

The biggest factor is probably size. Top sirloin is often cut 1.5” to 1.75” inches thick. Any thinner and it's easier to overcook the meat. Go much thicker and you'll need to start thinking about low and slow cooking techniques like braising so you can break down the meat and produce a tender result.

Why is my flat iron steak chewy? ›

While the cut can be juicy and supple, a line of fibrous tissue (known as sinew or tendon) runs through the middle of the area the steak comes from, making some bites tough, chewy, and not at all enjoyable. Flat iron steak is from the chuck portion of the cow, which is its lower neck and shoulder region.

Meat needs sufficient time and temperature to transform the collagen into gelatin. If removed from the heat too soon, the connective tissue will remain intact. The steak may appear juicier when rare, but can have a chewy, sinewy texture.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids. As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue.

Medium (or Medium-Rare) Meat

That means your steak or burger will be tender but well-cooked and provide just enough flavor. High-quality meat will be tasty at this temperature and tender enough to chew easily. The center of the meat will display a light pink color with charred brown outsides.