Not that our steaks really need any extra help in this department people always ask:
How do you tenderize steak? Inside this guide you will discover key strategies to transform even the chewiest cut of beef into fall-apart-in-your-mouth deliciousness.
Read on to find out how to make steak tender this summer.
Beat It
Grabbing a weapon and taking out your frustrations on a piece of meat while humming a Mickael Jackson classic conjures up a satisfying image! Using a mallet to break down protein molecules into chewable-sized particles is an effective way to tenderize steak. However, pounding meat into submission can be too potent – resulting in a pulverised gloop.
- The secret to success lies in mechanically tenderizing with the right tools:
- A hammer-type meat tenderizer has a flat side for flattening chicken fillets or veal cutlets; and a textured side for tougher cuts.
- A bladed meat tenderizer uses up to 50 sharp needles to pierce the meat, creating pockets that absorb marinade and juices.
- If you have neither, a rolling pin or cast-iron skillet will do.
- Choose a cutting board that can be thoroughly sanitized in the dishwasher or wrap the meat in wax paper or cling film to prevent contamination.
- Start in the center and move outwards. Use a pressure that is firm enough to break down the tough connective fibers but not the softer meat tissue.
- Turn the now tender meat over and repeat.
Marinate with Acid
What is meat tenderizer? Drawing on science and biology, meat tenderizers are naturally derived acids or enzymes that break apart the amino acids that link to form the protein molecules of meat’s muscle and connective tissues.
One of the best meat tenderizer methods is to marinate the meat. Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat’s connective tissue. Adding puréed fruit to your marinade turns tough and chewy meat tender and juicy.
Again, you want to soften the steak, not reduce it to an unappetizing mush. So be mindful of the length of time the meat has been sitting in the marinade. Set a timer for 30 minutes and check whether the edges of the meat look cooked. Generally, it is not advisable to marinate for longer than two hours. (Be particularly cautious when using pineapple as its bromelain enzyme is powerful.)
Salt It
When thinking about how to tenderize beef, you need look no further than your pantry or kitchen counter. As counterintuitive as it may seem, salting is a straightforward method of tenderization. When used correctly, salt does not cure or dry out your steak.
The magic happens when the correct type of salt* is used for just the right amount of time**:
- Choose a cutting board that can be thoroughly sanitized in the dishwasher or wrap the meat in wax paper or cling film to prevent contamination.
- Prepare a bed of *coarse sea salt or kosher salt the size of your steak.
- Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts).
- The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak. Being a coarse variety, it also draws out and dissolves some of the juices of the meat. This brine is then reabsorbed, tenderizing and enhancing the flavor of the steak.
- Thoroughly rinse off the salt and pat the steak dry with a paper towel. Properly drying the steak ensures a crispy sear once you cook it.
Place your order today or contact Chophouse Steaks for more information about how to tenderize steak.
FAQs
7 Ways to Tenderize Steak
- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
- Marinating. ...
- Velveting. ...
- Slow Cooking. ...
- Enzymatic Application. ...
- Scoring.
Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.
What is the secret ingredient to tenderize meat? ›
Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.
How do steakhouses get their steaks so tender? ›
Wet aging is done by more than 90% of fine steakhouses. Dry aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process to perform because the risk of spoilage and food poisoning can be very high.
What does Texas Roadhouse do to make their steaks so tender? ›
How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.
What is the best liquid to tenderize meat? ›
Simply soak your beef cuts in these natural tenderisers before cooking, and we guarantee the beef will be fall-apart tender!
- 1) Tea. Tea contains tannins, which are a natural tenderiser. ...
- 2) Coffee. ...
- 3) Cola. ...
- 4) Pineapple, pawpaw, figs, kiwis. ...
- 5) Ginger. ...
- 6) Baking Soda. ...
- 7) Vinegar. ...
- 8) Beer or wine.
Salt. We all know that salt is one of the most common seasonings in cooking, but salt can do a lot more than just add flavor to your food. By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process.
Does baking soda tenderize steak? ›
In short, yes! A little baking soda can be used to tenderize meat. Note that the best use for this is on thinner steaks and ground beef burgers that will have a wide surface area when cooked. It won't be effective with tough cuts of meat like stew meat, which are best made tender with a low and slow braise.
What is the fastest meat tenderizer? ›
Tenderizing with a baking soda solution is faster than using a saltwater brine. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working.
What can I soak my steaks in to make them tender? ›
Marinate with Acid
Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
5 More Ways To Tenderize Steak
- Use A Meat Mallet. Pound the steaks with the spiky side of a meat mallet or tenderizer to break up those tough connective tissues and muscle fibers.
- Let Steaks Rest After Cooking. ...
- Cook Low And Slow. ...
- Use A Marinade. ...
- Cut Against The Grain.
This is because many of Costco's steaks undergo a process called mechanical tenderization. Mechanical tenderization is a process in which needles or small blades are used to pierce the flesh of steak in order to soften it.
How do you get the most tender steak? ›
By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.
Does baking soda really tenderize steak? ›
From marinating to dry brining, a lot of cooking techniques aim to tenderize meat — a process that makes it easier to prepare and cut and also boosts its flavor. The ultimate goal of tenderization, however, is to get better texture, and one of the best ways to do it involves something unexpected: baking soda.
What is a good natural meat tenderizer? ›
In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.
Which would be the most effective tenderizing treatment for meat? ›
Protease treatment is an efficient method used for meat tenderization. In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness.
