Help! Tough steaks

Unknown · November 2009

Not sure what is happening, but have tried strips and rib-eyes lately and they are coming out tough. I am searing at high temperatures and then finishing with daisy wheel closed. A semi-T-rex method I suppose. Any suggestions will be appreciated.

smoky b · November 2009

do the full t-rex

Little Steven · November 2009

Ron,

Closing the vents is not a really good method. You are better to remove and wait till the temp is down. I do the reverse method, cook at 400* for a few minutes, pull the meat off and open the vents wide and sear for a minute a side or so. That said, tenderness is really more relevant to the grade of beef and age time.

Steve

Morro Bay Rich · November 2009

You are most likely getting Select grade (also disguised via different marketing terms). You need to get Choice grade or if you are flush, Prime grade. No matter what you do to a tough grade of meat, it is still going to be tough unless you put it into stew.

Humphrey Chimpden Earwicker · November 2009

don't cook by time, cook to temp.

strips are a little less forgiving, making a thermometer even more important

Morro Bay Rich · November 2009

Cooking a shoe by any method will still result in a cooked shoe.

Unknown · November 2009

Thanks to all!

Deplesis · November 2009

If you ended up with something less than Choice your only hope to tenderize is....I don't believe i'm saying this, but use a jaquarder and then marinate in something acidic. Not the best treatment of a steak but it will help a tougher grade to come out tender.
Regards,
RJ

lowercasebill · November 2009

if it makes you feel any better , did two costco choice ribeys well marbled they looked great i picked them and have cooked hundreds of them ,.. they were perfectly cooked to temp and as tough as mbr's shoe..
grocery store brand or angus is usually a crap shoot . costco and others have usda graded and i stick to that

Help! Tough steaks

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