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That entirely depends on the cut of meat - a piece of tenderloin will cut much differently than a well marbled hunk of ribeye. Part of that is the direction of
by djrogers 10y ago
That entirely depends on the cut of meat - a piece of tenderloin will cut much differently than a well marbled hunk of ribeye. Part of that is the direction of the grain, part is marbling and other intramuscular tissues, part is simply the density and composition of the muscle itself.
- kazinator 10y agoExactly. Some beef simply won't be tender like that from that amount of cooking that leaves the center of a steak red to pink! For lightly grilled beef to be that tender, it simply has to be tender to begin with (i.e. even if you consume it raw). Some cuts of beef benefit from a good 45 minutes in a pressure cooker to be "fall-apart" tender. That's a great approach for stews and such; but of course nobody in their right mind does that to a tender steak.