Tenderizing with a baking soda solution is faster than using a saltwater brine. That said, the flavor of your steak may well benefit by taking the time to salt or marinate your meat before you grill it. 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. Use your fingers to gently … The rollers flatten and poke your meat as it rolls through the device. This is the ideal tenderizing method for thinner steaks and flat cuts like skirt, flank steak and London broil. Marinade to Tenderize Steak. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. Tenderizing can solve this type of tough-steak problem. Steak tenderizing doesn’t necessarily take very long, so it’s a great option for a meal in a hurry. Season with salt and pepper. Guide in How to Tenderize Your Steak, Using Salt Tip #1: After you rinse the steak, do not skip the “pat it dry” step. 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. Let the cube steak rest according to the directions listed on your container of tenderizer. 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! Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. whatwolf/iStock/Getty Images. Steaks are usually chewy because the cut has a lot of connective tissue. Best Ways, Why, & Tips and Tricks. Piercing the steak allows the marinade to penetrate into the meat and help absorb the flavor and tenderize the … How to Tenderize Steak – And Turn Cheap Cuts Into Prime Equivalents! Medium-Rare: 130° to 135°F They either rely on using chemistry or direct mechanical action to break down some of the proteins in your steak. When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. Letting your steak marinate first is a great way to tenderize any cut of beef. Not only does salt boost the flavor of your meat. Flip the steak to continue to cook the other side. Cube steak, also commonly known as minute steak for its short cooking time, offers both versatility and tasty flavor. The third type of meat tenderizer tool is the meat cuber. As with marinades, this will help the tenderizer penetrate deeper into the muscles for more even results. Estimating 1 teaspoon per pound of meat, cover the meat in baking soda, working into the meat with your hands. Slice across the top of the steak in every possible direction, breaking up the meat as much as possible. You have some leeway here, so if you prefer well-salted food you can use more than I recommend above. Enzymes can help break down these tissues. Remove the steaks from the pan. These methods are ideal for the high-heat searing and grilling that produce the most flavorful and delicious BBQ steaks. Some folks also add garlic or other aromatic herbs to their salt mixture, and you can certainly do this if you’d like to. Refrigerate the steak while it soaks to prevent contamination. Scoring a steak with a sharp knife is a great way to tenderize cuts with the large long muscle fibers. Cheap, lower-quality steaks usually benefit from tenderizing for the same reason, even if they are a more premium cut. Your steak will become tender as it cooks, up to a point. When you grill a tenderized steak, you don’t have to worry about hitting a certain cooking temperature in order to have tender results. Now you’re ready to salt or marinate your meat, or you can put it right on a hot grill. The best steak tenderizer for you just depends on your cut and how thick the steak is. Let your steaks sit salted for about an hour per inch of thickness. Making shallow cuts along the top and bottom of your steak will help tenderize these cuts. 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. You’d really have to overcook your steak to convert all the connective tissue over, and the results would not be very tasty. Tenderizing a Steak. Meat tenderizer tools break up the tissue fibers in your steak and create “holes” that allow marinades, salt, and powders deeper into the flesh. This may be difficult to see, as most cube steaks are tenderized in this fashion at the supermarket before they are packaged for sale. Personal preferences also vary widely, which can add to the confusion. Place the steak and seasoned milk in a covered container or resealable plastic bag and marinate it for 4 to 12 hours. 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. I don’t recommend marinating steaks thicker than an inch since you’ll get better results with dry brining them. Cover each side of the steak with salt. Tender steak is a delightful meal, and you don’t have to break your budget buying fancy cuts to enjoy one! 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. There are three basic types of mechanical devices you can use to physically break up the muscles and connective tissue in your steak. Then you’ll be able to serve perfectly juicy meat. So you can have a steak that is tender AND chewy. Chuck, round, London broil, and top sirloin steaks often benefit from tenderizing as well. But pounding is a quick and easy way to tenderize a steak. They may be tough because they naturally have long, thick bundles of muscles, like flank steak and chuck. When you pull your steaks out of the marinade, it’s best to dry them off with a paper towel before you cook them. Pineapple is rather famous for its tenderizing effects as well. Remove the steak, cover loosely with foil and let it rest for at least 10 minutes. If your steaks look wet, you can dry them with a paper towel right before they go on the grill. These acids can also turn the surface of your meat into mush if it’s in the marinade for too long. You can definitely over-tenderize a steak with these tools if you get too enthusiastic. Salt is usually a component of a marinade as well. Apple cider vinegar is a popular choice for the same reason. You can leave a prepped, salted steak in the fridge for a day or so until you’re ready to cook your meat. Citrus juices contain acids that can break muscle fibers apart, which is why lemon, lime, and orange juice often appear in marinades. Just pull the steaks out a half-hour before you plan on grilling them to bring them up to room temperature. Medium: 140° to 145°F 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. Let it rest on the counter for 15-20 minutes. You’ll end up with a diamond-shaped crosshatch of cuts on the top of your steak. Step 2) Now, pour half of your salt you set aside on one plate. There’s no uniform name for these products and they come in a variety of designs. These look a lot like a pasta machine, actually, and work in a similar fashion. How do you make tough steak tender? The best method for tenderizing your steak depends on the cut and how you plan on cooking it. I’ve covered the various methods for doing this below. So canned juices, which have been heat-processed, won’t work as a tenderizer. You might tenderize the beef by pummeling it with a meat mallet or dunking it in marinade. 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