Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
There are other ways to achieve a tender, flavorful, juicy steak and not increase bacterial growth potentials.
Marinades often contain acids such as vinegar, lemon juice - or other acidic compounds. And most contain salts - and sugars which have been used for thousands of years for their meat preservation properties....
And - Sous Vide as a part of your cooking repertoire can help you make a better step than you have EVER made before. I am not kidding. Coincidently - it works best on the cuts of meat continuing a higher percentage of tough connective tissues and hard fats. It also does wonders for ultra lean cuts such as the part of sirloin often sold as London Broil. This one can be dry and tough when cooked conventionally. But, a little oil or butter, a tiny amount of an acid such as a squirt of lemon juice, some salt, pepper and garlic, add this to a vacuum sealed bag with meat - and Sous Vide - then finish it for ONE minute on each side...It will be as good as any steak at any price you have paid. This need not be taken as my opinion. Many the most expensive restaurants in the world cook their steaks exactly this way.
