The one problem with marinating steak is that these liquids don’t penetrate very deeply into the meat on their own. Shake off any excess salt, dry your steak with a paper towel and toss it in a hot grill. This method will work best on low quality, cheap steak. The absolute key to a tender steak, no matter your tenderizing technique, is to pull it from the grill at the right temperature. 14 to 28 days is generally the average time restaurants take to age their steaks. Your steak will become tender as it cooks, up to a point. Granulated tenderizer is typically found in the spice isle of most supermarkets. This will increase the surface area and create “holes” in the muscle fibers so the marinade penetrates a bit further into your meat. Scoring a steak with a sharp knife is a great way to tenderize cuts with the large long muscle fibers. Usually, they are gadgets that have many small needles that poke deeply into your meat. But pounding is a quick and easy way to tenderize a steak. Let the cube steak rest according to the directions listed on your container of tenderizer. Tenderizing a budget ribeye or NY strip steak, for instance, will help break this cartilage up so you can grill it quickly. Most of it absorbs into your meat anyway. The best method for tenderizing your steak depends on the cut and how you plan on cooking it. You usually sprinkle the powder on your meat directly or add it to a marinade. Squeeze the air out and seal the bag. The rollers flatten and poke your meat as it rolls through the device. The third type of meat tenderizer tool is the meat cuber. Best Ways, Why, & Tips and Tricks. Medium: 140° to 145°F But a couple other tips will also help! Another option for tenderizing a steak is to marinate it in a flavorful liquid. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. This may be difficult to see, as most cube steaks are tenderized in this fashion at the supermarket before they are packaged for sale. Medium-Well: 150° to 155°F As the salt sits on the surface, it will begin to draw moisture from the inside of your steak. You might tenderize the beef by pummeling it with a meat mallet or dunking it in marinade. You’ll end up with a diamond-shaped crosshatch of cuts on the top of your steak. The best method for tenderizing your steak depends on the cut and how you plan on cooking it. Marinating at least 2 hours will produce the best flavor. A little attention before cooking can break down some of those tough, fibrous tissues often found in cheaper cuts. Take your raw, defrosted meat out of the fridge, unpackage it and dry it off with a paper towel. The trick for mastering a meat tenderizing tool is to know when to stop! Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderised by machine or by mallet. Best Ways, Why, & Tips and Tricks, Greek Burger Recipe – A Tasty Mediterranean Lamb Hamburger, Falafel burger – Baked Patty and Hummus [Vegan Hamburger]. Tenderizing helps break the muscle fibers apart so your steak stays tender and juicy. Here are 6 popular ways to tenderize steak, to take even the cheapest of available steak cuts and make them feel like more expensive, higher-quality prime steaks than they are! Tender steak is a delightful meal, and you don’t have to break your budget buying fancy cuts to enjoy one! It’s like magic! There are three basic types of mechanical devices you can use to physically break up the muscles and connective tissue in your steak. Cover each side of the steak with salt. Some folks score AND pound their steaks, but you need to be careful not to take this too far. Slice across the top of the steak in every possible direction, breaking up the meat as much as possible. Cooking is the original way to tenderize meat. Could you please tell me the best way to tenderize the steaks?” I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem Reap, Cambodia, and Kuala Lumpur, Malaysia. Let marinate for 30 minutes, up to overnight. How do you make tough steak tender? Just adjust the amounts, since grains of table salt are smaller in size than the kosher or flake versions. As you can see, you have a lot of options when it comes to tenderizing a steak. They are much easier to use than the meat mallets since they don’t require as much physical effort. All of these techniques have a few things in common, even though they may produce different results. When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. A dry brine can be done in as quickly as an hour, depending on the thickness of your steaks. The loss of moisture tightens up the muscle fibers and makes it harder to cut and chew. The brine is reabsorbed into your meat where it begins to break down the muscle fibers. Then each slice will have tiny, short fibers of meat that are tender to the bite. Use your fingers to gently … Tenderizing can solve this type of tough-steak problem. You can leave a prepped, salted steak in the fridge for a day or so until you’re ready to cook your meat. You can leave your salted meat for a day or two in your fridge, uncovered, before you cook if you want. Home » BBQs » BBQ Tips » Tenderizing a Steak. Follow these steps to cook this lean cut of beef to get it juicy and tender. You want the steaks to have some air flow around and under them, to help dry out the surface for a better sear. Kosher or flake salt is ideal, but you can use table salt too. 1. These cuts have large, long muscle fibers that often turn tough on the high heat of a grill. You can definitely over-tenderize a steak with these tools if you get too enthusiastic. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. Grilling a steak is a different matter, however. In this video, we'll experiment with how to tenderize steak using a very tough cut of meat, the Eye of Round Steak. Step 3) Start massaging the salt into the meat, ensuring that the salt stays on the meat. Give your meat time to tenderize. These are a brute-strength tool for sure. When you’re tenderizing a steak, you’re breaking down some of the protein (muscles) and connective tissue that hold the meat together. That’s why this method works best for thin steaks and those that have been mechanically tenderized. Can You Tenderize Steak With Milk? Tips for making the perfect steak: Using the salting technique will go a long way in making your steak perfect. At the same time, bear in mind that minute steaks are sliced thin in the first place in order to minimize connective tissues in the meat. Well Done: 160°F and up. The fresh juice from a pineapple contains the enzyme bromelain, which is a powerful meat tenderizer. For steaks under an inch in thickness, I recommend using a papaya or pineapple based marinade for no longer than 10 minutes. Place the steak pieces in a container and douse them with red wine vinegar. This is the ideal tenderizing method for thinner steaks and flat cuts like skirt, flank steak and London broil. The herbs and spices won’t penetrate your meat, however, but will add some extra flavor to the surface of your steak. Salty liquids like soy sauce make a great marinade base and the salt will help tenderize and flavor your meat. If you prep your steak in advance, you can easily make a tender steak at any level of doneness. It also acts to break down the proteins in your steak and dry out the surface as it cooks. I recommend removing the steaks when their internal temperature is a few degrees under your ideal temp. In order to tenderize a cooked steak, you just need to leave the meat to stand for 5 minutes after cooking, until the juices flow back towards the outside. Heat the cooking oil in a pan.Gently fry one side of the steak for 1 minutes.Turn the steak over to fry the other side. Score the steak with a very sharp knife. When you’re ready for the grill, there’s no reason to rinse the salt off. Minute steak is prepared either by the butcher or at home by slicing beef approximately 1/4-inch thick. This is especially important for naturally tough cuts like flank and skirt steak (and beef brisket, for that matter). Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. Don’t overcook your steaks, and make sure they are well-rested before you slice to avoid tough results. Adding even a tablespoon of pineapple juice to a marinade can quickly turn your steak into mush. You can also sprinkle some herbs, garlic, or onion powder on your steaks right before you grill them if you want to boost the flavor too. Also used for chicken, it’s a simple, highly effective technique using baking soda that … Sometimes you should go against the grain, and slicing a steak is definitely one of those times. Leave the steak in the refrigerator overnight. It certainly beats using enzymes and chemicals which at best produce inconsistent results. When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. Place the steak and seasoned milk in a covered container or resealable plastic bag and marinate it for 4 to 12 hours. These steaks have long fibers of muscles running through the meat. Mark Jenner. Are there ways of tenderizing steak that are more budget-friendly? Generally, you will want to shoot for a minimum of 20 days of aging. Overcooking a steak will toughen the meat and reduce the effectiveness of your tenderizing technique. The best steak tenderizer for you just depends on your cut and how thick the steak is. Don’t cover your meat. Why does sprinkling salt on a steak make the meat more tender? The solution to grilling a tender steak from a tough cut is to break down the muscles and cartilage a bit before you cook it. I’ve got to warn you that marinating steak in and of itself won’t make your meat tender. I cover this in detail below. You should definitely consider tenderizing skirt steaks, flank steaks, and tri-tips. Truthfully, I find the chewier cuts like chuck and ribeyes have a lot more flavor than so-called “cuts like butter” steaks such as tenderloin. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Thinner steaks, like skirt and flank, lend themselves to marinades while thicker steaks may really benefit from salting. You can pan-fry or braise minute steaks on the stove or roast them on the grill. Papaya contains an enzyme called papain that breaks down proteins and is often used as a natural meat tenderizer. You don’t have to tenderize every steak you grill. Cube steak, also known as minute steak, is a tough but flavorful cut of meat that can come from almost any area on the cow. Flip the steak over, and repeat this process on the other side. However, something that you should keep in mind is that the steak should be at least 1inch thick. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. Thin, minute steaks won’t work at all. Score the steak across the top and underside of the meat very lightly. Refrigerate the steak while it soaks to prevent contamination. The second challenge is that these tenderizers are almost too effective. Instead of seasoning the steak and cooking it, you can tenderise it quickly to break down the tough fibres and connective tissue that will normally make the steak tough. I highly recommend scoring for flank and skirt steaks. Making shallow cuts along the top and bottom of your steak will help tenderize these cuts. Otherwise, it may be difficult to get a good sear on your steak. Some folks swear by the tenderizing effects of papaya. This is my preferred type of mechanical tool for tenderizing a steak. While these mallets have two surfaces, a flat and a textured side, for tenderizing a steak you’ll use the textured side. Guide in How to Tenderize Your Steak, Using Salt Citrus juices contain acids that can break muscle fibers apart, which is why lemon, lime, and orange juice often appear in marinades. You can also use white wine instead of the red wine vinegar. I’ve covered the various methods for doing this below. 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