Medium-Well: 150° to 155°F These cuts have large, long muscle fibers that often turn tough on the high heat of a grill. And since dry meat is tougher, preserving the juices will produce a more tender steak. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. You might tenderize the beef by pummeling it with a meat mallet or dunking it in marinade. I’ve got to warn you that marinating steak in and of itself won’t make your meat tender. 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. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavour. They may be tough because they naturally have long, thick bundles of muscles, like flank steak and chuck. There are three basic types of mechanical devices you can use to physically break up the muscles and connective tissue in your steak. The reason for this is that no-one has ever showed you how to use it. Place the steak pieces in a container and douse them with red wine vinegar. You’d really have to overcook your steak to convert all the connective tissue over, and the results would not be very tasty. If you try to cook the steak wet, it will steam instead of sear. Alternatively, a steak can become tough if it loses too much moisture while it’s cooking. Best Ways, Why, & Tips and Tricks, Greek Burger Recipe – A Tasty Mediterranean Lamb Hamburger, Falafel burger – Baked Patty and Hummus [Vegan Hamburger]. Step 3) Start massaging the salt into the meat, ensuring that the salt stays on the meat. Steaks are usually chewy because the cut has a lot of connective tissue. To get the most out of your meat tenderizing powder I definitely recommend scoring or mechanically pounding your steak before applying. I’ve covered the various methods for doing this below. Budget steaks often have less fat marbled through their meat and may have a lot of chewy connective tissue. Save my name, email, and website in this browser for the next time I comment. Marinating at least 2 hours will produce the best flavor. As with using a mechanical tool, you can tenderize a steak into mush if you’re not careful. Citrus juices contain acids that can break muscle fibers apart, which is why lemon, lime, and orange juice often appear in marinades. Usually, they are gadgets that have many small needles that poke deeply into your meat. You can make a small amount of black tea or green tea as dense as possible and then marinate it into meat and other spices. Although it is incorrectly thought to be the same as a cube steak, minute steaks are actually sliced thin sirloin and don't have the dents that cube steaks … A dry brine can be done in as quickly as an hour, depending on the thickness of your steaks. How do you make tough steak tender? You don’t have to tenderize every steak you grill. The brine is reabsorbed into your meat where it begins to break down the muscle fibers. It all depends on your personal preferences. Some folks score AND pound their steaks, but you need to be careful not to take this too far. When you grill a tenderized steak, you don’t have to worry about hitting a certain cooking temperature in order to have tender results. Since most marinades contain salt, there’s no reason to do both. The cuts should be just enough to soften the topmost layer of the meat, but not damage the shape of the meat. Even a steak cooked from frozen isn’t on the grill long enough to convert over all of the connective tissue. Letting your steak marinate first is a great way to tenderize any cut of beef. But a couple other tips will also help! Salty liquids like soy sauce make a great marinade base and the salt will help tenderize and flavor your meat. Even if you opt to mechanically pound or score your steak, you should still use salt to tenderize your meat if you have the time. Sometimes you should go against the grain, and slicing a steak is definitely one of those times. 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. Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. Leave the steak in the refrigerator overnight. You can leave a prepped, salted steak in the fridge for a day or so until you’re ready to cook your meat. Otherwise, it may be difficult to get a good sear on your steak. After going through this quick and easy, extra tenderizing process … Thicker 1-inch steaks can usually handle up to 15 minutes in these types of marinades. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. Minute steak is prepared either by the butcher or at home by slicing beef approximately 1/4-inch thick. 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. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. This is especially important for naturally tough cuts like flank and skirt steak (and beef brisket, for that matter). Adding even a tablespoon of pineapple juice to a marinade can quickly turn your steak into mush. Also used for chicken, it’s a simple, highly effective technique using baking soda that … Really tough cuts, like skirt and flank steak, often benefit from pounding and scoring. This will increase the surface area and create “holes” in the muscle fibers so the marinade penetrates a bit further into your meat. Papaya contains an enzyme called papain that breaks down proteins and is often used as a natural meat tenderizer. Not only does salt boost the flavor of your meat. This guide shows you How To Get Tenderized Steaks.Watch this and other related films here - http://www.videojug.com/film/how-to-tenderize-steakSubscribe! Unless you really prefer extra rare steaks, I recommend cooking your meat at room temperature instead of straight from the refrigerator. Cube steak is a catch-all label given to the leftovers that aren't high quality enough to sell as other cuts of beef. Flavor aside, while you can easily grill filet mignon or rib eyes without tenderizing in advance, the same can’t be said for other steaks. Rub the salt evenly into both sides of your steak and along the edges. Tenderizing with a baking soda solution is faster than using a saltwater brine. Chuck, round, London broil, and top sirloin steaks often benefit from tenderizing as well. They are much easier to use than the meat mallets since they don’t require as much physical effort. Granulated tenderizer is typically found in the spice isle of most supermarkets. Slice across the top of the steak in every possible direction, breaking up the meat as much as possible. Salt helps your steak stay juicier on the grill too since salted meat loses moisture at a slower rate. It’s like magic! When it comes to grilling meat, there’s a lot of debate about the best way to easily and reliably turn out tender steaks. If you go too far with the pounding or poking, your steak’s texture may be flabby or mushy instead of tender. Generally, you will want to shoot for a minimum of 20 days of aging. All of these techniques have a few things in common, even though they may produce different results. Heat naturally breaks down some of the bonds between muscles and helps convert the connective tissue to delicious gelatin. As an Amazon Associate I earn from qualifying purchases. 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! So canned juices, which have been heat-processed, won’t work as a tenderizer. Pounding also has the advantage of flattening the meat, which allows it to cook more quickly and more evenly. This method will work best on low quality, cheap steak. Unpackage the raw, defrosted meat and dry with a paper towel. Some folks rinse their meat first, but I don’t find the extra step necessary. A quick note about the terms tough and chewy. You slide the steak into one side and crank the handle. Just pick one of our steak tenderizing methods below and you can enjoy the perfect meal every time, even if you’re grilling a cheap cut! Mark Jenner. Most of it absorbs into your meat anyway. There’s no uniform name for these products and they come in a variety of designs. Refrigerate the steak while it soaks to prevent contamination. “These steaks are often tough. A 1.5-inch ribeye would take about an hour and a half to salt. 1. They either rely on using chemistry or direct mechanical action to break down some of the proteins in your steak. 14 to 28 days is generally the average time restaurants take to age their steaks. Minute steaks are a quick and flavorful meal that requires very little preparation or cleanup. Since there are many different products on the market, I recommend following the instructions on the package for the best results. Tenderize the cube steak with a mallet. We have tried salt, meat tenderizer, and marinades. The third type of meat tenderizer tool is the meat cuber. Grilling a steak is a different matter, however. However, something that you should keep in mind is that the steak should be at least 1inch thick. Scoring creates more surface area for salt, marinades, and dry rubs to work their magic. Marinate the cube steak in baking soda. Steaks need to be tenderised to prevent them from becoming tough to chew. Meat mallets, also known as meat hammers, are used to pound raw meat. In fact, many commercial meat tenderizing powders contain bromelain. It certainly beats using enzymes and chemicals which at best produce inconsistent results. Then, the meat is dampened and pounded with a kitchen mallet. Marinate the cube steak in baking soda. Almost every kitchen has a meat mallet, most of which have never been used. Use a granulated tenderizer. You’ll want to consider the type of steak you’re cooking and how you plan on serving it to pick the best tenderizing method. Estimating 1 teaspoon per pound of meat, cover the meat in baking soda, working into the meat with your hands. These steaks have very thick muscle fibers that often turn out tough when grilled. The herbs and spices won’t penetrate your meat, however, but will add some extra flavor to the surface of your steak. I usually salt my steaks prior to cooking, for instance, even the naturally tender premium cuts. If your steaks look wet, you can dry them with a paper towel right before they go on the grill. Score the steak across the top and underside of the meat very lightly. Some folks swear by the tenderizing effects of papaya. Physically tenderize the meat. Another option is a meat tenderizing tool or machine. The longer a steak spends over the heat, the drier it gets. 10 minutes is even better for thicker steaks like London broil or tri-tip. You may need to play around to find your ideal level of saltiness. Let it rest on the counter for 15-20 minutes. Just adjust the amounts, since grains of table salt are smaller in size than the kosher or flake versions. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a … You don’t have to drop all your dough on an expensive steak to get tender results, either. These look a lot like a pasta machine, actually, and work in a similar fashion. Cheap, lower-quality steaks usually benefit from tenderizing for the same reason, even if they are a more premium cut. What does it mean to tenderize a piece of meat? Are there ways of tenderizing steak that are more budget-friendly? Extra Rare or Blue: 115°F If you slice your steak right away, the juices will flow onto the plate, leaving you with a dry and tough mouthful. Here are the tips and tricks you need to know to get the most tender results every time you grill a steak. Sometimes it’s best to use more than one method of tenderizing a steak. You can pan-fry or braise minute steaks on the stove or roast them on the grill. Scoring a steak with a sharp knife is a great way to tenderize cuts with the large long muscle fibers. My go-to method for tenderizing steak is always salt. The trick for mastering a meat tenderizing tool is to know when to stop! They just taste better this way! It’s often a good idea to score or pound your steak before you place it in your marinade. This may be difficult to see, as most cube steaks are tenderized in this fashion at the supermarket before they are packaged for sale. I recommend marinating steak for no longer than 2 to 3 hours if you’re using citrus juice or vinegar in a marinade. You can always splurge on a premium cut that’s naturally tender, like filet mignon, but that may cost you a pretty penny. Tenderizing a steak using salt is a version of a technique called dry brining. Give your meat time to tenderize. This way your steaks will cook quickly and evenly, especially steaks that are thicker or have larger muscle fibers. Place on a cutting board and make a series of shallow cuts diagonally across the top muscles. Can You Tenderize Steak With Milk? Medium-Rare: 130° to 135°F This is the ideal tenderizing method for thinner steaks and flat cuts like skirt, flank steak and London broil. 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. These are a brute-strength tool for sure. Resting your meat allows the steak to finish cooking and gives the juices time to reabsorb into the meat. That way it won’t dry out before it reaches your ideal level of doneness. Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet. Best Ways, Why, & Tips and Tricks. Step 2) Now, pour half of your salt you set aside on one plate. I don’t recommend marinating steaks thicker than an inch since you’ll get better results with dry brining them. 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. That’s why this method works best for thin steaks and those that have been mechanically tenderized. Thus, after about an hour you have a tender yet flavorful steak that just needs to be grilled to perfection. Tenderizing a Steak. Tenderizing can solve this type of tough-steak problem. The loss of moisture tightens up the muscle fibers and makes it harder to cut and chew. Tip #1: After you rinse the steak, do not skip the “pat it dry” step. When you hit your steak with the hammer the pyramid-shaped dimples break up the cartilage and muscles inside the steak. Enzymes can help break down these tissues. A little attention before cooking can break down some of those tough, fibrous tissues often found in cheaper cuts. The low-and-slow approach gives the connective tissue and muscle fibers enough time to break down without overcooking them. Just identify the direction of the grain, and cut the steak across the meat fibers into thin slices. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. The absolute key to a tender steak, no matter your tenderizing technique, is to pull it from the grill at the right temperature. I highly recommend scoring for flank and skirt steaks. Piercing the steak allows the marinade to penetrate into the meat and help absorb the flavor and tenderize the … When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. When you’re ready for the grill, there’s no reason to rinse the salt off. Remove the steak, cover loosely with foil and let it rest for at least 10 minutes. You can also use white wine instead of the red wine vinegar. Bake in … As you can see, you have a lot of options when it comes to 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. Don’t cover your meat. The challenge of using papaya or pineapple as a meat tenderizer is two-fold. Remove the steaks from the pan. The best method for tenderizing your steak depends on the cut and how you plan on cooking it. They usually just hang out on the surface layer. It also works well for thicker steaks like London broil. Then you can finish the process as you cook your steak on the grill. You usually sprinkle the powder on your meat directly or add it to a marinade. When you’re tenderizing a steak, you’re breaking down some of the protein (muscles) and connective tissue that hold the meat together. These products usually contain salt and enzymes like bromelain that act as the tenderizing agents. Be careful not to cover too tightly because it will cause the meat to sweat. Tips for making the perfect steak: Using the salting technique will go a long way in making your steak perfect. STEP 4: Flip the meat over and repeat steps 1-3 on the other side. Tenderizing mallets are typically wooden or metal, and the heads of the mallets have many points on the ends of them. 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. So how do you quickly turn a cheap, tough steak into a tender mouthful? If you leave it longer, it won't hurt the meat, but it won't make it more tender, either. Step 1) Take your steaks and rinse them off. Then turn the board a bit and make a series of cuts in the other direction. You should definitely consider tenderizing skirt steaks, flank steaks, and tri-tips. If you slice them along the grain it will be very hard to chew your meat. The only methods that don’t work well together are salting and marinating. Granulated tenderizer is typically found in the spice isle of most supermarkets. Typically, steaks are seared directly over the flames and finished quickly on a hot grill. The best steak tenderizer for you just depends on your cut and how thick the steak is. The rollers flatten and poke your meat as it rolls through the device. These inexpensive cuts often have less fat than premium cuts. Use your fingers to gently … Your steak will finish cooking as it rests. The fibers are already partially broken, so you can easily make a tender steak from rare to well done. Home » BBQs » BBQ Tips » Tenderizing a Steak. Tenderizing helps break the muscle fibers apart so your steak stays tender and juicy. You may have heard about brining a turkey for Thanksgiving, but these are usually done in a saltwater bath over several days. Don’t overcook your steaks, and make sure they are well-rested before you slice to avoid tough results. This is the reason folks slowly smoke or braise big, tough cuts like beef brisket or BBQ pork shoulder. You can use salt for both flavor and tenderizing, or marinate your steak in a mix of soy sauce, vinegar, or citrus juice. You’ll end up with a diamond-shaped crosshatch of cuts on the top of your steak. Obviously, you can slowly cook some cuts on a smoker, or braise them in a flavorful liquid in an oven, slow cooker or pressure cooker. Overcooking a steak will toughen the meat and reduce the effectiveness of your tenderizing technique. So green or black tea is good to tenderize steak. For medium-rare, remove the steak when it reaches an internal temperature of 135-140°F. Follow these steps to cook this lean cut of beef to get it juicy and tender. Collagen turns to gelatin between 160°F and 190°F, while steak is considered well done at 180°F. Apple cider vinegar is a popular choice for the same reason. 28 to 45 days is when really intense flavor starts to emerge and the meat gets very tender. As the salt sits on the surface, it will begin to draw moisture from the inside of your steak. Some folks also add garlic or other aromatic herbs to their salt mixture, and you can certainly do this if you’d like to. Well Done: 160°F and up. Let the cube steak rest according to the directions listed on your container of tenderizer. Allow the meat to rest for at least 15 minutes, and wash the baking soda off before you cook the meat. You’ll want to use about ½ teaspoon of kosher salt per pound of meat (¼ teaspoon of table salt), but you don’t need to be exact. Cover your steak in a plastic bag or plastic wrap, and pound it thoroughly, until the entire steak is covered with marks from the mallet. If you prep your steak in advance, you can easily make a tender steak at any level of doneness. That’s it! Just pull the steaks out a half-hour before you plan on grilling them to bring them up to room temperature. Now that you have the techniques down for tenderizing a steak, it’s time to pull everything together. You’ll get better results using mashed fruit or fresh-squeezed juice instead. 2. You want the steaks to have some air flow around and under them, to help dry out the surface for a better sear. The one problem with marinating steak is that these liquids don’t penetrate very deeply into the meat on their own. You have some leeway here, so if you prefer well-salted food you can use more than I recommend above. It all depends on what you add to your marinade. Meat tenderizer tools break up the tissue fibers in your steak and create “holes” that allow marinades, salt, and powders deeper into the flesh. A Web Experience brought to you by LEAFtv, Natural Health: How to Tenderize Beef with Baking Soda, Easy Steak Marinades: How do You Fix Cube Steak. Take your raw, defrosted meat out of the fridge, unpackage it and dry it off with a paper towel. Like salt, the vinegar helps break down the toughness of the meat and tenderizes it in preparation for cooking. I usually salt my meat at room temperature, but if you’re making really thick steaks you can always do this in the fridge. If you also salt or marinate your steaks you’ll get the combined tenderizing effects along with a major flavor boost. InstructionsSprinkle salt and pepper on both sides of the steaks. But pounding is a quick and easy way to tenderize a steak. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You can mash a ripe papaya and add some straight to your marinade. whatwolf/iStock/Getty Images. That said, the flavor of your steak may well benefit by taking the time to salt or marinate your meat before you grill it. Then allow to rest 10 minutes before slicing. It’s much easier to avoid overcooking when your steak goes on the grill at room temperature. Using these 5 methods, you can tenderize a budget steak into a meal fit for a king. 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. Squeeze the air out and seal the bag. Salt is usually a component of a marinade as well. Score the steak with a very sharp knife. Be careful to not cut it all the way through. For steaks under an inch in thickness, I recommend using a papaya or pineapple based marinade for no longer than 10 minutes. The fresh juice from a pineapple contains the enzyme bromelain, which is a powerful meat tenderizer. Our Grilled Chuck Steak with Compound Garlic Butter, for example, uses a steak marinade of olive oil, red wine vinegar, garlic, and seasoning.. Vinegar is a great choice to include in any marinade as it helps tenderize … The second challenge is that these tenderizers are almost too effective. This is my preferred type of mechanical tool for tenderizing a steak. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. Cooking is the original way to tenderize meat. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Speaking of rest, you should always rest your steak, covered, for at least 5 minutes after you pull it from the grill. Then you’ll be able to serve perfectly juicy meat. Kosher or flake salt is ideal, but you can use table salt too. They take a lot of the guesswork and brute-strength out of the steak tenderizing process and are easier to use than fresh fruit or juice. Steaks are tough for two reasons. The great thing about salting a steak is that it doesn’t require precision or a lot of time and effort to pull off. When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. Making shallow cuts along the top and bottom of your steak will help tenderize these cuts. Apply it liberally by sprinkling it across the entire surface and underside of the cube steak. I cover this in detail below. Rare: 120° to 125°F Tenderizing a budget ribeye or NY strip steak, for instance, will help break this cartilage up so you can grill it quickly. Let marinate for 30 minutes, up to overnight. These acids can also turn the surface of your meat into mush if it’s in the marinade for too long. Medium: 140° to 145°F Another option for tenderizing a steak is to marinate it in a flavorful liquid. There are several quick and easy methods to tenderize a tough cut of meat without sacrificing the flavor or texture of your steak. Let the cube steak rest according to the directions listed on your container of tenderizer. We often use them interchangeably, but when it comes to steak they do mean different things. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Steak tenderizing doesn’t necessarily take very long, so it’s a great option for a meal in a hurry. When you pull your steaks out of the marinade, it’s best to dry them off with a paper towel before you cook them. Personal preferences also vary widely, which can add to the confusion. Pineapple is rather famous for its tenderizing effects as well. The best method for tenderizing your steak depends on the cut and how you plan on cooking it. It's an ideal weeknight dish and can easily be made in just 15 minutes. Why does sprinkling salt on a steak make the meat more tender? Shake off any excess salt, dry your steak with a paper towel and toss it in a hot grill. Lay your salted steaks on a cooking rack in a sheet pan or elevated on a plate to catch any drips. Thin, minute steaks won’t work at all. Then each slice will have tiny, short fibers of meat that are tender to the bite. You can leave your salted meat for a day or two in your fridge, uncovered, before you cook if you want. Tender steak is a delightful meal, and you don’t have to break your budget buying fancy cuts to enjoy one! Flip the steak to continue to cook the other side. You want to whack the meat hard enough to leave indentions about 1/8″ deep. This will help your steak develop a nice sear when grilled over the fire. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. What is the ideal final temperature for a tender steak? So you can have a steak that is tender AND chewy. In this video, we'll experiment with how to tenderize steak using a very tough cut of meat, the Eye of Round Steak. I recommend removing the steaks when their internal temperature is a few degrees under your ideal temp. Beef tenderloin steaks (filet mignon), on the other hand, have little connective tissue and are rarely a chewy cut. These steaks have long fibers of muscles running through the meat. Your steak will become tender as it cooks, up to a point. Rinse the meat in cool running water, pat it dry and discard the milk when it is finished marinating. You can definitely over-tenderize a steak with these tools if you get too enthusiastic. 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. It also acts to break down the proteins in your steak and dry out the surface as it cooks. Season with salt and pepper. Place the steak and seasoned milk in a covered container or resealable plastic bag and marinate it for 4 to 12 hours. 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. Now you’re ready to salt or marinate your meat, or you can put it right on a hot grill. Flip the steak over, and repeat this process on the other side. Of a marinade across the top and underside of the steak across the entire surface and underside the... And underside of the cube steak is that no-one has ever showed you how to use it to cooking!, won ’ t have to be careful to not cut it all the through... 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