Why steak turns out chewy
Before reaching for tenderizer, check the cut and the cooking method. Lean or hard-working cuts can be firmer than ribeye; some cuts benefit from a slower cooking method rather than a quick sear. Overcooking can dry a steak out, and slicing with the grain can make each bite feel chewier. For cuts such as flank steak, slice thinly across the grain after cooking.
A practical plan for better steak
- Choose a suitable cut: A quick pan sear works well for steaks intended for high-heat cooking. A very tough chuck cut may be better braised.
- Season evenly: Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer combines savory seasoning with a built-in papain tenderizer. Use the measured amount and resting time printed on your bottle; avoid adding more or holding the steak longer just to chase a softer result.
- Cook to temperature: Preheat your cooking surface, cook until the center reaches your preferred doneness, and use an instant-read thermometer rather than relying only on the clock.
- Rest and slice: Let the cooked steak rest briefly, then cut across the grain, especially for flank and other visibly fibrous cuts.
The tenderizer can be one useful part of steak preparation, but it cannot make up for an unsuitable cooking method or an overcooked steak. Follow your package label for complete product directions and ingredient information. Kalmes Famous 2-in-1 contains MSG.
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