Farmer Dan’s Top 5 Tips for Tender Steaks

Every so often I get a message from a customer who’s not totally in love with the tenderness of one of our steaks. The other day, a customer reached out after trying some of our red meat and finding it a bit on the tough side – even though she marinated it and cooked it to medium-rare.

That kind of feedback helps us make sure we’re delivering the best quality meat – and it gives me a chance to share a few tips I’ve picked up over the years.

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So here are my Top 5 Tips for Tender Steaks:

1. Cut Against the Grain

This one’s a game-changer, folks. Slicing against the grain shortens the muscle fibers and makes every bite more tender. Just take a good look at the direction the muscle fibers run and slice perpendicular to that. You’ll be amazed what a difference it makes.

2. Let It Rest – Before and After Cooking

Take your steaks out of the fridge at least an hour before cooking. Cold meat on a hot pan can lead to uneven cooking and tougher results.
After cooking, let the steak rest 5–10 minutes before slicing. That gives the juices time to redistribute – so you don’t lose all that flavor and moisture on the cutting board.

3. Don’t Go Too Rare

A good medium-rare (around 130–135°F) can often be more tender than a super-rare sear. Use a meat thermometer if you want to be precise.

4. Skip the High Heat

While a seared crust is beautiful, high heat can toughen lean steaks. Cast iron is great – just don’t crank the heat too high. Aim for a medium heat and let the steak take its time. Patience pays off.

5. Try a Tenderizing Marinade

Look for marinades with acidic ingredients like vinegar, citrus juice, or yogurt – they help break down connective tissue. Just don’t overdo it – 4–6 hours is plenty for most cuts.
Here's a marinade  my mom made - and it's a winner 

Bonus Tip: Start with the Right Cut

Some steak cuts are naturally more tender than others. Filet, ribeye, and NY strip are naturally more forgiving. Flank, skirt, and sirloin tips? Delicious, but they really need proper prep and slicing.

If you’ve got your own questions or feedback, don’t be shy – I’m always here to help.

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