Your steak turning out chewy is often a result of overcooking which causes the steak to lose moisture and makes the steak dry and chewy.
However even undercooking the steak can make it tough and chewy or if the steak is not aged properly it can become chewy.
The steak requires sufficient time and temperature to transform the collagen into gelatin.
If removed from the heat too soon, the connective tissue in the steak will remain intact and the steak may appear juicier when rare, but can have a chewy, sinewy texture.
The butchers secret steak is the hanger steak which is a cut of beef that's similar to skirt steak but taken from the diaphragm of a cow, or plate.
The hanger steak is also known as the “butcher's steak” because butchers would often keep it for themselves.
The butchers steak or hanger steak is a long, thin cut of meat that is a little tougher than skirt steak, but can be cooked in many ways.
To make the restaurant steaks taste so good restaurants put butter on the steaks.
Butter contains fat and fat is a flavor enhancer and also helps to lock in moisture in the steaks.
Another thing restaurants do to make their beef and steaks taste so good is to age the beef or steak or use aged beef or steak.
The aged beef or steak is done by letting the steak or beef sit in a very controlled environment for several days to weeks.
The aged beef takes on more flavor.
Cooking steak in cast iron can also make the steak taste better and allow it to get the proper sear.
The cast iron will retain the heat really well, so when you put in the steak, it can get a proper sear and caramelization without losing too much heat.
Finish the steak with butter, herbs, and garlic in the pan and baste it to add more flavor.
Let the steak rest for five minutes before slicing into it.
Searing the steak with super high heat gives the steak that perfect crust, while at the same time, it locks the juices and flavors inside, so the steak doesn't become dried out during the cooking process.