Quote:
Originally Posted by marmaduke
Hi all. Can someone tell me why my steaks are always coming out chewy?
I had approx 1/2" thick steaks, marinated overnight, allowed to come to room temp. Grilled 6 minutes per side, allowed to rest for 10 minutes, and my son tells me the steaks are chewy. I'm about ready to give up. How do I make them fork tender.
Oh. I also have some pork cutlets approx 1/4" thick. How would I grill these so they don't end up as hockey pucks.
Thanks for any help.
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Sorry, I'm way late here. 1/2" thick steaks, 6 minutes per side, I'm guessing you like them well done. I've read further down in this thread that the steak you cooked that was great was 164*? Thats well past well done for me. Just my opinon but I like mine rare to med. rare at best. I've started cooking my steaks a little different. I do a reverse sear which is cook it indirect until it hits 95 - 100*. Take the steak off the grill, crank the heat up as high as it will go, then sear/finish cooking the steak. It will give a more consistant cook throughout the steak and really sear in the juices. If your steaks are only 1/2" tick, this might be hard to do. As for your pork chops, 1/4" thick will do better in a frying pan than on the grill. If you can get them thicker, try brining them first, then grilling. They will come out juicie everytime. Also, don't grill them past 145*, they are gaurunteed to be tough past that point.