There are several effective methods to tenderize steak, each with varying times and techniques. Here are the most common and effective ways:
- Cutting Against the Grain: After cooking, slice the steak against the muscle fibers (grain). This makes the steak easier to chew instantly without altering the flavor. Best for cuts with long, pronounced grains like flank or skirt steak. Tenderizing time: Immediate.
- Pounding with a Meat Mallet: Cover the steak with plastic wrap and pound it using the coarse side of a meat mallet. This breaks down tough connective tissues and works well for lean, tough cuts. Tenderizing time: Immediate.
- Baking Soda Method: Sprinkle about 1 teaspoon of baking soda per pound of meat on both sides, refrigerate for 30 minutes, then rinse thoroughly and dry before cooking. This raises the pH to prevent protein tightening, resulting in tender meat. Tenderizing time: 30 minutes.
- Enzyme Marinades (Pineapple, Papaya): These fruits contain enzymes (bromelain in pineapple, papain in papaya) that break down protein fibers. Marinate the steak in pureed or juice form for 30-45 minutes and then rinse off before cooking. Tenderizing time: 30-45 minutes.
- Salt Overnight: Salt the steak and let it rest in the fridge overnight. This method works moderately well by breaking down proteins and improving moisture retention. Tenderizing time: 12-24 hours.
- Salt Brining: Cover steak with a thick layer of salt for 15-20 minutes, then rinse and dry. This helps to draw out and break down proteins. Tenderizing time: 15-20 minutes.
The best overall tenderizing results are often achieved by combining methods, such as a pineapple marinade followed by an overnight salt cure. For quick tenderizing, cutting against the grain or pounding with a mallet are the most immediate techniques. These methods cover various needs, from quick tenderizing to deep protein breakdown with enzymes or salts, suitable for different cuts and cooking plans.
