Ah, the art of a perfect steak! At Heartstone Farm, our slogan is "meat you can trust," which means we pride ourselves on delivering the best grass-fed beef directly to your table.
But even the finest cuts can sometimes turn out a tad chewier than expected.
Let's dive into the reasons why a steak can turn out chewy and, more importantly, what you can do about it.
At Heartstone Farm, we think of our steaks falling into two categories - tender and less tender. The primary difference is that less tender steaks are cut from muscles that are more exercised. And tender steaks come from muscles that are used less. At Heartstone Farm, our beef are dry aged for 14 days - which makes the beef both more flavorful and more tender.
Cut of Meat: Not all cuts are made equal. Some parts of the cow are more prone to being chewy because of their muscle structure. 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. At Heartstone Farm, our grass-fed beef is aged 14 days for optimal tenderness.
Solutions for a Chewy Steak
Marinate Your Meat: Especially for leaner cuts, a good marinade can break down tough fibers. Use acidic ingredients like vinegar or citrus, combined with flavorful herbs and spices.
Tenderize with Tools: Before cooking, use a meat mallet to tenderize your steak. This breaks down tough muscle fibers and can make your steak more tender.
Low and Slow: For certain cuts, it's better to cook them at a lower temperature for a longer time. This method allows the collagen in the meat to break down, making it more tender.
Slice Against the Grain: When you're ready to serve, make sure you slice your steak against the grain. This shortens the muscle fibers and makes each bite more tender.
Rest Your Steak: After cooking, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite.
Reconsider Your Cut: If you consistently find one cut to be too chewy, try switching to a more tender cut next time.
Embrace the Process
Cooking the perfect steak is both a science and an art. By understanding the characteristics of your beef and adjusting your preparation and cooking methods, you can ensure a tender, flavorful result every time.
Remember, at Heartstone Farm, our commitment is to provide you with "meat you can trust."
Our grass-fed beef is a testament to our dedication to quality. But even the best beef requires a bit of love and know-how in the kitchen.
With these tips in hand, you're well on your way to steak perfection!
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender.
One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender.
THE BOTTOM LINE: Flap meat's thick muscle fibers make it chewy when rare. Cooking to medium (between 130 and 140 degrees but not beyond) shrinks the diameter of the meat fibers while retaining moisture, making them more tender.
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.
While there are a lot of different methods for tenderizing steak, after testing seven techniques, we found that the best is sprinkling the steak with meat tenderizing powder and letting it sit for about 15 minutes before cooking. The tenderizing powder yielded the most tender results with a small amount of prep.
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.
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.
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.
Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.
You would say "tough" rather than "hard". "Full of nerves" isn't right. "Stringy" is better. Often, a stringy texture means that the meat contains a lot of connective tissue. This translates into a cooked steak that takes a long time to chew, because the meat is so tough.
Address: Suite 447 3463 Marybelle Circles, New Marlin, AL 20765
Phone: +5816749283868
Job: Sales Executive
Hobby: Air sports, Sand art, Electronics, LARPing, Baseball, Book restoration, Puzzles
Introduction: My name is Jerrold Considine, I am a combative, cheerful, encouraging, happy, enthusiastic, funny, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
