This beautiful steak was one of the chewiest things I’ve ever eaten. Why?

by msdeeds123

28 Comments

  1. msdeeds123

    I dry brined it for 24 hours before grilling it.

  2. I cannot tell. Did you cut the steak against the grain?

  3. Wee_Woo_25

    Thicker steaks like that it’s good to at least reverse sear them and preferably marinate with baking soda

  4. Did you cut with or against the grain?

    Edit : nvm just saw your comments lol

  5. XomthePrince

    Correct me if I’m mistaken but I thought the eye of a ribeye didn’t matter whichever way you cut it because it’s already cut against the grain from the cow?

  6. redditman87

    It looks very lean as well. I found Leaner meats won’t be as tender as the fattier ones

  7. Head_Nectarine_6260

    Looks lean and probably too cooked for it. I would have done more medium rare than medium.

  8. Sometimes you do nothing wrong and still end up with a chewy/tough steak, because of the steak itself. It’s just bad luck

  9. Old-Machine-5

    Is it possible you were chewing on some connective tissue?

  10. Eastern_Marzipan_158

    You probably didn’t salt it enough and long enough.

  11. Chrisdkn619

    Fridge to grill is not the way. Steak should be cooked at room temp. Didn’t cook long enough to break down fibers. That’s why reverse sear is a great option

  12. hairyazol

    Cut could have been very lean, not enough fat between the meat fibers.

  13. Everyday_sisyphus

    It’s just a chewy steak, you got unlucky

  14. AnApologeticAmerican

    It’s just lean, not a lot of marbling. I don’t think you cooked it wrong or even cut it wrong. Just a lean piece of meat.

  15. CompoteStock3957

    Love your pup he like I know that smell

  16. CreamPyre

    Sadly, a beautiful cook does not a quality meat make. Sorry if that doesn’t make sense, im a bit drunk. You did cook it beautifully and I know the pain of going through all that for a shitty steak

  17. ferdturgeson1

    Only time I ever sent a steak back was for the same reason. They cooked it perfectly but it was almost inedible. They brought me a new one quickly and the manager and chef came to the table to apologize. They tried the steak and couldn’t believe how tough it was. They hadn’t had that issue on that same rib roast they cut it from (or at least nobody complained).

    Sometimes it’s just bad luck.

  18. Greasy_Fork_

    I’ve cooked tuna filets that looked like that no lie

  19. Was the steak aged at all?

    This is why you need big chunks of steak to be aged 30 days+

    The slow growing bacteria allows the connective tissue and fat to break down, making it softer and tender to eat.

  20. Animus0724

    Steak this lean should be cooked low and slow

  21. A butcher once told me that big retailers don’t hang the meat long enough, for money reasons (cost of infrastructure). Hanging the meat causes bacteria in the meat to break proteins which apparently tenderize the meat itself. This would be my guess.

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