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Why was my pan-fried medium-rare ribeye steak moist but chewy?

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Why was my pan-fried medium-rare ribeye steak moist but chewy?

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homecooknewb | | May 6, 2010 06:21 AM

I cooked my first steak the other day by pan-frying it for about 3 mins each side on med-high, and let it rest for a few minutes afterwards. It was probably about an inch thick. I also lightly salted the pan before frying with rock salt. Anyway, it turned out mostly medium rare with some slightly rare parts mixed in, and it was pretty moist. As I mentioned in the title it was a ribeye steak which didn't appear to have much marbling from my limited experience. Is the possible lack of marbling the reason why it was chewy or did I do something wrong when cooking it? I didnt touch it while it was cooking except to flip it.

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