Summary of 14 Tips for Tenderizing Steak, Straight from Professional Chefs:
To ensure a tender steak, there are several preparation techniques that can be used. Firstly, choosing the right cut of meat is important; cuts labelled as “tender” or “choice” are a good base. Secondly, acidic marinades or rubs can be used to soften the connective tissue in the meat; different cuts require varying amounts of time for marinating to be successful. Salting the steak before cooking can also draw out moisture and break down proteins, while enzyme products like bromelain or papain can tenderize steaks without adding any additional flavor. Soaking steak in cold water for an hour or two is another technique that can break down tough fibers, while pounding or scoring the meat can also aid in tenderizing it. Finally, allowing the steak to reach room temperature before cooking is recommended.
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Cooking a mouthwatering, juicy steak is an art form that can take years to master. But even the most experienced chefs can struggle with tenderizing a steak properly. When it comes to preparing a top-notch steak, texture is crucial. Tough, chewy meat can ruin even the most carefully crafted dish. But there are ways that home chefs can effectively tenderize a steak and achieve the perfect texture without sacrificing flavor.
Choose the Right Cut
Some cuts of meat are naturally more tender than others. When selecting a cut of steak, look for those labeled “tender” or “choice.” For example, a fillet is more tender than a ribeye. Choosing the right cut of meat is the first step to achieve perfectly tender steak.
Use an Acidic Marinade
Adding an acidic component like vinegar, citrus juice, or wine to a marinade can soften the connective tissue in the meat. Different cuts take longer to marinate and break down than others. For example, marinate a London broil to tenderize it. Ideally, it should marinate overnight to work those tough muscle fibers and make them more tender. On the other hand, a ribeye is already on the tender side and shouldn’t take nearly as long to marinate. The key is to allow enough time for the marinade to evenly coat and absorb into the meat without setting too long, resulting in overly tender, mushy meat. The best results come from marinating for at least four hours but no longer than 24 hours.
Use an Acidic Rub
An acidic rub is another effective way to tenderize steak at home without marinating time. Mix oil, vinegar, lemon juice, and seasonings like garlic powder or chili powder. Rub the mixture all over the steak and leave to stand for at least 15 minutes before cooking.
Salt Your Steak
Salting the steak before cooking draws out moisture and breaks down the proteins, tenderizing the meat. Sprinkle kosher salt or sea salt over both sides of the steak and let it sit at room temperature for about an hour before cooking. For best results, salt the steak overnight, allowing the moisture to be pulled out and acting as a dry brine.
Use an Enzyme
Bromelain, papain, and protease are enzymes that help break down tough proteins and are found naturally in fruits like pineapple, papaya, and mangoes. Puree fresh papaya into a paste, spread it over the steak, wrap it tightly in plastic wrap, and let it sit for an hour before cooking. Alternatively, store-bought enzyme products can be mixed with water and rubbed onto the steak, sitting for 30 minutes before cooking.
Soak in Cold Water
Soaking steak in cold water for an hour or two can help break down tough fibers, resulting in a more tender texture. Change the water every 30 minutes to avoid bacteria from forming on the steak.
Pound Your Steak
Using a tool called a Jaccard can cut up the muscle fibers to make them more tender, but it can also create more surface area, causing more oxygen to get to the meat and causing it to oxidize faster. For a quickly tenderized steak, use mechanical tenderizers to make quick work of tougher cuts. But if you’re short on time, use a kitchen mallet or other blunt object to hammer steak. Cover it with plastic wrap before pounding it to avoid tearing the meat.
Score Your Steak
Shallowly score the steak with a knife, allowing marinades or rubs to penetrate deeper into the meat and speed up the tenderizing process. Be careful not to cut too deep, which could cause the steak to tear when cooking.
In conclusion, home chefs can tenderize steak effectively by choosing the right cut, using an acidic marinade, rub, or enzyme, salting the steak, soaking it in cold water, pounding the meat, or scoring it. The key is to experiment and find what works best for you to achieve a perfectly tender steak every time.
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