To make a steak less chewy, you can employ a few techniques that can help tenderize the meat. Here are some methods you can try:
Marinating: Marinating the steak before cooking can help break down its muscle fibers and make it more tender. You can use a mixture of acidic ingredients like vinegar, citrus juice, or wine combined with herbs, spices, and oil to create a flavorful marinade. Allow the steak to marinate in the refrigerator for a few hours or overnight before cooking.
Tenderizing with a meat mallet: Pound the steak gently with a meat mallet or a tenderizing tool to break down the muscle fibers. This process helps to soften the meat and make it less chewy. Be sure to do this before cooking the steak.
Using a meat tenderizer: Commercial meat tenderizers, which contain enzymes that help break down the proteins in the meat, can be used to tenderize steaks. Follow the instructions on the product and apply it to both sides of the steak. Allow it to sit for a while to let the enzymes work before cooking.
Optimal cooking methods: Choosing the right cooking method can make a difference in the tenderness of the steak. Consider using methods such as slow cooking, braising, or sous vide, which involve cooking the steak at lower temperatures for a longer duration. These techniques help break down the tough connective tissues and result in a more tender steak.
Resting the steak: After cooking, allow the steak to rest for a few minutes before cutting into it. Resting helps retain the juices and allows the fibers to relax, resulting in a more tender and juicy steak.
Choosing the right cut: The choice of steak cut also affects its tenderness. Generally, cuts from the tenderloin, such as filet mignon, or cuts from the rib or loin sections, like ribeye or strip loin, tend to be more tender. Leaner cuts like sirloin or flank steak can be chewier but can still be made tender with proper cooking techniques.
Remember that the quality and grade of the meat also play a role in tenderness. Higher-quality steaks, such as those graded Prime or Choice, tend to be more tender compared to lower-grade cuts.