Trouble with steaks

I regularly buy grass fed rib eyes from my local fairway market. The jokeJ she's an amazing job cooking them to a perfect medium rare and I sear then for about a minute on each side. It comes out amazing with the only exception bring that are super thoug. Is there anything I can be doing differently to make these come out more tender?

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Comments

dancurren

You could cook them longer but it also could be the cut of meat. Are you cutting the steake ith or against the grain? What cut is it ur (this will imapact cooking time)?

Ken_Mancinelli_340315

I'm cutting against the grain and they are rib eyes.

brian_martin2001

How long are you cooking them for, what temperature? And how thick were they? When you sear them, do you dry them off first?

Ken_Mancinelli_340315

1 hour, 129, 1 inch. Yes, I dry them first.

fisher23

Temperature is doneness, tenderness is time. In my experience grass fed is more tough, so give it more time. A tip I learned a while back is the pinch test, pull the bag and pinch or squeeze the meat through the bag. You can feel how tender it is, if not as tender as you want put it back. Don't be afraid to let it go for 5-6 or even more hours until tender.

Brandon_Byrd_40557

Jaccard them.

brian_martin2001

See @John_Fisher_218893 s response above. Probably the best advice for you.