This beautiful steak was one of the chewiest things I’ve ever eaten. Why?
This beautiful steak was one of the chewiest things I’ve ever eaten. Why?
by msdeeds123
28 Comments
msdeeds123
I dry brined it for 24 hours before grilling it.
caf4676
I cannot tell. Did you cut the steak against the grain?
Wee_Woo_25
Thicker steaks like that it’s good to at least reverse sear them and preferably marinate with baking soda
Toadfire
Did you cut with or against the grain?
Edit : nvm just saw your comments lol
Naazgul87
It looks cut 50/50 with and against the grain
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?
redditman87
It looks very lean as well. I found Leaner meats won’t be as tender as the fattier ones
Pippy479
Cook it slow
SubHuman559
Did Rex get a Taste?
Head_Nectarine_6260
Looks lean and probably too cooked for it. I would have done more medium rare than medium.
Lavitz619
Pic 2: r/PeepingPooch
onelillvoe
Tell your dog I said Hi.
Logizyme
No marbling. All muscle. That cow was ripped.
Net_Nuts
Sometimes you do nothing wrong and still end up with a chewy/tough steak, because of the steak itself. It’s just bad luck
Old-Machine-5
Is it possible you were chewing on some connective tissue?
Eastern_Marzipan_158
You probably didn’t salt it enough and long enough.
HairPsychological201
You didn’t sous vide cooked it ?
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
hairyazol
Cut could have been very lean, not enough fat between the meat fibers.
Everyday_sisyphus
It’s just a chewy steak, you got unlucky
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.
CompoteStock3957
Love your pup he like I know that smell
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
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.
Greasy_Fork_
I’ve cooked tuna filets that looked like that no lie
thepoout
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.
Animus0724
Steak this lean should be cooked low and slow
br4sco
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.
28 Comments
I dry brined it for 24 hours before grilling it.
I cannot tell. Did you cut the steak against the grain?
Thicker steaks like that it’s good to at least reverse sear them and preferably marinate with baking soda
Did you cut with or against the grain?
Edit : nvm just saw your comments lol
It looks cut 50/50 with and against the grain
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?
It looks very lean as well. I found Leaner meats won’t be as tender as the fattier ones
Cook it slow
Did Rex get a Taste?
Looks lean and probably too cooked for it. I would have done more medium rare than medium.
Pic 2: r/PeepingPooch
Tell your dog I said Hi.
No marbling. All muscle. That cow was ripped.
Sometimes you do nothing wrong and still end up with a chewy/tough steak, because of the steak itself. It’s just bad luck
Is it possible you were chewing on some connective tissue?
You probably didn’t salt it enough and long enough.
You didn’t sous vide cooked it ?
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
Cut could have been very lean, not enough fat between the meat fibers.
It’s just a chewy steak, you got unlucky
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.
Love your pup he like I know that smell
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
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.
I’ve cooked tuna filets that looked like that no lie
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.
Steak this lean should be cooked low and slow
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.