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Sad, Chewy Steaks...

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Sad, Chewy Steaks...

KosherHound | Mar 9, 2010 08:46 PM

What makes a steak tough and chewy, as opposed to soft and almost melt-in-your-mouth? Is it the cut of beef? Have I just not mastered the cooking method (the standard pan sear and finish in oven if thick, to medium rare)? How come I can order a $40 ribeye at a restaurant and get the same chewy toughness?

What is the secret to those perfect steaks?

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