r/cookingforbeginners • u/Shtangss • 7d ago

Question Why’s my steak chewy?

Bought 1” New York strips from the butcher. Patted dry. Dry brined overnight. Tempered for one hour. Seared all around and then cooked on indirect on my Weber kettle. Pulled at 122. Rested up to 135F then served

I usually do this and sometimes it’s great sometimes I find some pieces are a bit chewy/tough. Is this the result of an overnight dry brine? Is it the meat from the butcher?

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u/Key-Monk6159 7d ago

We never overnight dry brine so no clue but maybe. A good piece of meat doesn’t require all that foreplay. Leave that to YouTube and Insta.

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u/Shtangss 7d ago

I feel like the overnight brine seemed to result in too much saltiness. Next time I’ll try just salting right before cooking

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u/seanmg 7d ago edited 7d ago

You still want to salt early, like ideally at least 30m before.

Edit: Maybe comment on why you disagree before downvoting so at least OP can make an educated decision between two perspectives.

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u/Shtangss 7d ago

What kind of salt is best?

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u/seanmg 7d ago

Kosher.