Why did my steak turned out chewy?

Chef's answer
Undercooked steaks fail to melt the fat in the beef and are quite chewy. Additionally, undercooked beef might cause an upset stomach or even food poisoning. Overcooked steaks burn through all the fat and end up being hard, dry, and chewy.
Frequently asked Questions 🎓
Dry aging a steak makes it more tender and flavorful. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. ... With collagen out of the way, the end result is much more tender.
Fans and salt bricks are great but it's not a necessity for the at-home dry-ager," he explained. "Let it stay put for about 3-4 weeks and trim off any mold that forms." Though it's entirely possible to age a steak at home, think long and hard before you jump into steak-aging as a hobby.
But for most consumers around the world, vendors say, lollipop-red flesh signals freshness and quality. Tuna treated with carbon monoxide is bright red when first defrosted, and fades within a couple of days to a watermelon pink.
Tuna and salmon are the most common types of sushi grade fish we eat, but at sushi restaurants you've probably seen yellowtail (also called hamachi), squid, scallops, sea urchin, and more labeled as sushi grade.
Place skillet, with steaks, into the oven. Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C)..
Salmon steaks result from making vertical cuts all the way through the fish, as opposed to removing the fillets and trimming them down to single portions. This cut of fish contains a portion of both filets, and resembles a beef steak in shape and thickness, usually about 1 to 2 inches thick..
Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak, not mask it.
A few more cooking questions 📍

Are chicken kebabs fattening?

Kebabs are a healthier fast food option because they are not deep-fried and include bread and salad. ... Chicken kebabs use thighs and breast with the skin on. What is the lowest carb pasta?;Shirataki noodles are long, white noodles also known as konjac or miracle noodles. They're a popular, low-carb alternative to pasta because they're very filling yet have few calories. Lean beef has less fat, but it dries out easily. ...
  • Upgrade your bun. A 100 percent whole-grain bun adds filling fiber and other nutrients to your meal. ...
  • Grill safely. ...
  • Cook completely. ...
  • Pile on the plants. ...
  • Try a veggie burger. It could also be that it is too fine of a grind, a coarser grind for the meat usually results in it sticking a bit better. You could try adding breadcrumbs or flour along with some egg or egg white and see if that works. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). How do you know when ground beef is cooked?;Ground beef cooks quite fast. It doesn't need more than 5 minutes (depending on the base of your pan and the amount of meat of course). Just take a piece and rip/cut it open. If it's brown inside, and not red or pink, it's fully cooked. How do you thicken kebab mixture?;Tip of the Day - If your shami kebab mixture feels a little wet and does not shape easily, add a couple of teaspoons of dry roasted gram flour (besan) to the shami kebab mixture and then shape them.. Is pasta the same as noodles?;Noodles and pasta differ primarily because of their ingredients and the type of processing involved, Kaminska says. Noodles are usually made with flour milled from common wheat. Pasta is processed from durum semolina, which is coarser than typical flour. However, that difference is not always so cut and dried. ... Ground meatballs, Italian sausage, pork, or ox tail, can all be put directly into the sauce raw as long as you are cooking the sauce until the meat is cooked. As a general rule, most kebabs will require approximately 10-15 minutes to cook, which is 2.5-3.75 minutes for each of the 4 sides. Is Pasta is good for losing weight?;There's no need to ditch the spaghetti for a healthy diet While some people may try to steer clear from eating too many carbs when attempting to lose weight, a new study has revealed that eating pasta as part of a healthy diet could actually help you shed a few extra pounds if needs be. Luckily, there is a handy little chemical that solves both of these issues. It's called sodium bicarbonate," but is known to most as "baking soda," and adding it to your ground beef helps keep it tender while also speeding up the browning process.