Why Some Steaks Are Tough Even When Cooked Rare: Factors and Secrets

Steak tenderness is a complex issue that many enthusiasts and even chefs struggle with, despite careful preparation. Even a relatively simple cooking method like searing a steak rare can result in a tough bite if the underlying factors are not considered. In this article, we will explore these factors and share insights gained from my experiences as a judge at the World Steak Challenge since 2015.

Factors Affecting Steak Tenderness

Cut of Meat is one of the most critical factors. Different cuts of beef have varying levels of tenderness due to the muscle origin. Cuts from well-exercised muscles like the shoulder or flank tend to be tougher compared to those from less-exercised areas like the tenderloin or ribeye. The muscle structure plays a significant role in determining the texture and tenderness of the steak.

Marbling

Marbling, or intramuscular fat, is another key factor in steaks. Marbling contributes to tenderness by creating a tenderizing effect. Steaks with less marbling, even if they are cooked rare, may still end up being tough. High-fat contents in the meat help to keep it juicy and tender during cooking.

Age of the Animal

The age of the animal also plays a role. Older animals typically produce tougher meat, while younger animals yield more tender cuts. For instance, a calf slaughtered at 18 months of age is likely to produce more tender meat compared to an older steer.

Cooking Method

Proper cooking method is crucial to maintain the tenderness of the steak. While cooking rare can help retain the juiciness, improper techniques, such as using high heat or prolonged cooking times, can still lead to a tough bite. Different cuts of meat may require different cooking methods to achieve optimal tenderness.

Resting Time

The resting time post-cooking is essential to ensure even distribution of juices. If the steak is not rested, the juices can redistribute unevenly, leading to a tougher bite. This is particularly important for thick cuts, ensuring that the center of the steak remains juicy and tender.

Mechanical Tenderization

Mechanical tenderization involves various methods such as pounding or tenderizing using mechanical tools. These methods break down tough muscle fibers before cooking, making the steak more tender. However, improper use of these techniques can lead to tough and less flavorful meats.

Storage and Handling

Storage and handling before cooking can also impact the tenderness of the steak. Improper freezing and thawing can alter the texture, making the meat tougher. Proper refrigeration and thawing techniques help maintain the quality and tenderness of the steak.

Additional Factors Affecting Steak Tenderness

As a judge at the World Steak Challenge, I have observed that the cut of meat is often the deciding factor in a steak's tenderness. For example, a fillet steak (filet mignon) is generally more tender than a sirloin, ribeye, or rump steak due to its lean muscle structure. The taste of the fillet steak is also milder, making it a preferred choice for many diners and chefs.

The raising and feeding practices of the animals are crucial. Cattle raised on grass and later fed a diet of corn tend to produce meat with a more distinct flavor and better texture. However, some steaks, especially those labeled as "frying steaks," are often from lower quality cuts that have been mechanically tenderized to enhance their texture. This method can result in a less flavorful and sometimes tough steak.

How the animals are slaughtered can also impact the tenderness of the steak. Proper handling and techniques during slaughter can minimize muscle damage, leading to a more tender cut of meat. Aging processes, such as dry aging, where beef is hung on the bone in cool, dry rooms, contribute significantly to tenderizing the meat. Over time, enzymes in the meat break down connective tissues, resulting in a more tender and richer flavor. Dry aging can take anywhere from 10 to 36 days and often comes with a higher price tag but is worth it for the improved flavor and texture.

Conclusion

Understanding the factors that affect steak tenderness is crucial for both home cooks and professional chefs. By considering the cut of meat, marbling, age of the animal, cooking method, resting time, mechanical tenderization, and storage handling, one can achieve more tender and delicious steaks. Whether you are preparing a fillet steak or a hearty cut of sirloin, these factors can help ensure a meal that is not only beautifully cooked but also robust and satisfying.