So you made steak—and it came out tough and chewy?
Two traits can make your steak hard to eat: (1) the meat’s toughness from the way the cow was raised and slaughtered, and (2) its chewiness from how you cooked it.
If you want to make the most tender steak whenever you fire up the grill or cook on the stove, you need to know the difference between them. To avoid a tough steak, you need to pick a good cut of meat. To prevent it from getting chewy, make sure to cook it properly.
By the time you’re done reading this post, you’re going to know how to do both.