Steak 'won't get chewy' if 1 cooking step is not skipped

Many foodies would put a perfectly cooked steak among their favourite home-cooked dishes, but a simple oversight might be holding you back from getting the perfect texture. Steak, which is normally beef, can come from various parts of cows which result in cuts which differ in terms of tenderness and even taste differently.

Some may prefer it served up rare, medium, or well done, but most agree it shouldn't be chewy. Heartstone Farms in Maine, USA, sells various meats and animal products including steak, and shared some tips for ensuring the meat has a perfect consistency.

In a blog post on their website, the firm said explained that chewiness can occur for a number of reasons. These include leaner cuts like the skirt or flank being used and "not prepared correctly".

If they haven't been aged properly that can also affect the texture, as can over or undercooking the steak.

The American business suggested several steps you can take when preparing the cut to avoid chewiness, including ensuring that you marinate it.

"Especially for leaner cuts, a good marinade can break down tough fibers," the blog explains. "Use acidic ingredients like vinegar or citrus, combined with flavorful herbs and spices."

Other tips include tenderising the steak with tools, considering cooking at a lower temperature over a longer period, and how you cut into the meat after it's cooked. You can find out more on their website.

A home cook shared their recipe for steak that went down a storm on Food.com dubbed "Extreme Melt-In-Your-Mouth Steaks" in which marinating is key.

The recipe, which earned a perfect five-star rating from 25 reviews, involves a rich marinade chock full of herbs, spices and sauces, which the cut sits in for hours before the meat even touches the pan.