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
On either a cutting board or some other cleanable surface, lay down a bed of salt the size of your steak. Place the steak on top, and completely cover it with salt. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes). Rinse the salt off the steak thoroughly and pat it dry with a paper towel.
What can I put on my steak to make it tender? ›
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 restaurants make their steaks so tender? ›
The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
What is the best homemade meat tenderizer? ›
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.
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.
What makes a steak super tender? ›
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.
What liquids tenderize steak? ›
Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.
What does Texas Roadhouse do to make their steaks so tender? ›
Once the beef arrives at Texas Roadhouse, meat cutters guide it through an in-house aging process. Although there are plenty of techniques for perfecting tender steak, aging the cuts in a controlled and salty environment helps break down tough muscle fibers, resulting in a richer, more succulent, final product.
What do you soak meat in to tenderize it? ›
Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.
both cornstarch and baking soda tenderizes the meat. it does have a slightly different texture since baking soda is causing a chemical reaction. it changes the taste of the chicken so cornstarch is better if you are sensative to taste.
How to tenderize steak quickly? ›
Force: Pounding, Massaging, Cutting, and More
Mallets and meat pounders, for example, can be used to hammer steaks and thin slices of meat; the heavy force from banging the meat breaks up the connective tissue and collagen around the muscle fibers, causing the muscle fibers to separate and the meat to be more tender.
How can I make my steak juicy and tender? ›
Start In The Skillet, Finish In The Oven
Because a hot oven would continue to darken the outside of the steak, potentially too much. And also, slower cooking (think low-and-slow) is going to make the steak much juicier. Gentler cooking is going to be best here so that even our well-done steak is moist and tender.
How to make a cheap steak tender? ›
Give it a boost by marinating! Not only does marinating infuse flavor, but it can tenderize too. A key ingredient in most marinades is acid (in the form of vinegar, citrus juice or yogurt) that starts to "cook" or break down the meat before it hits the heat.
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.
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.
Do you use cornstarch or baking soda to velvet meat? ›
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
