RCBaughn
TVWBB Super Fan
So I had some USDA choice ribeyes cut to about an inch thick at my local butcher and got them home and decided to grill me up one that night. Hit it with kosher salt about three hours before I grilled it and had it in the fridge on a wire rack and pulled it out to warm up about an hour before it was gonna be grilled. Ground some fresh black pepper on them and grilled it hot and fast on my mom's old Weber gasser turned to as high as it will go to get a good sear. The steak probably got to medium rare after tented in foil for 5-6 minutes.
That said..... THE DAMN THING WAS SO CHEWY!!!! Like, very tough to the point of sore jaws after the end of it. We paid $36 for four nice steaks about 16 oz each, so I want to get the best meals I can out of them. Do you think them being cut that day has anything to do with it? My dad is a big proponent of letting his steaks rest in the fridge for a few days and up to a week or so before he cooks them after they are fresh cut like that. If he isn't going to cook them, he'll freeze them at that point and thaw and cook. Do I need to do that with the rest of these ya think? I don't wanna cook another one and get that same result. I almost think that I may have to go buy that tenderizer stuff to put on them or even a acidic marinade for a bit. I hate that too, I love just salt and pepper on my beef and have never used that tenderizing stuff. Only seen it in stores.
Let me know your advice though if ya have any! I can usually cook a steak and it come out good but this is bothering me for sure.
That said..... THE DAMN THING WAS SO CHEWY!!!! Like, very tough to the point of sore jaws after the end of it. We paid $36 for four nice steaks about 16 oz each, so I want to get the best meals I can out of them. Do you think them being cut that day has anything to do with it? My dad is a big proponent of letting his steaks rest in the fridge for a few days and up to a week or so before he cooks them after they are fresh cut like that. If he isn't going to cook them, he'll freeze them at that point and thaw and cook. Do I need to do that with the rest of these ya think? I don't wanna cook another one and get that same result. I almost think that I may have to go buy that tenderizer stuff to put on them or even a acidic marinade for a bit. I hate that too, I love just salt and pepper on my beef and have never used that tenderizing stuff. Only seen it in stores.
Let me know your advice though if ya have any! I can usually cook a steak and it come out good but this is bothering me for sure.