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
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 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 does Texas Roadhouse do to make their steaks so tender? ›
Texas Roadhouse Uses Fresh, Never-Frozen Beef
Fresh and never-frozen paints a homey, farm-to-table feel, but they also indicate that you'll receive a more tender and tastier steak on your plate. That's because fresh meat boasts a higher nutrient count and can better show off its original, unadulterated flavor.
What to soak beef in to make it tender? ›
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.
Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.
Does sprinkling baking soda on meat tenderize it? ›
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.
What is the secret to a super tender steak? ›
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.
Why do chefs put butter on steak? ›
Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.
How do you make steak soft and juicy? ›
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.
What is the best ingredient to tenderize steak? ›
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.
Tenderizing The Steaks
The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat. The idea is that opening lots of holes helps moisture escape during cooking.
What do restaurants use to tenderize steak? ›
A good restaurant starts with good steak, which is made tender by a combination of very high fat content to start with, and long aging to allow the proteins to break down throughout (rather than the surface mush you get from enzymes and marinades). The very best results come from dry aging, for as long as a month.
How do you keep steak tender and juicy? ›
Rest the meat
If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak. This resting time allows the muscles to relax and release their juices evenly into the meat.
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.
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.
