How to Tenderize Steak: Mastering the Art

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There’s nothing quite like sinking your teeth into a perfectly tender, juicy steak. Whether you prefer your steak rare, medium-rare, or well-done, achieving that melt-in-your-mouth, tender texture is the key to a memorable dining experience.

However, not all steaks are naturally tender, and that’s where the magic of tenderization comes into play. When I first started the carnivore diet, steaks became staple meals, but tender cuts were too expensive to buy regularly. It wasn’t long until I perfected tenderizing techniques that can make any cut fork-tender!

In this comprehensive guide, we’ll explore various techniques on how to tenderize steak and transform even the toughest cuts into culinary delights. Therefore, regardless of the cut, you will have tender, juicy steak to enjoy.

Why tenderize steak?

Tenderizing steak breaks apart the connective tissue that makes steak tough after you cook it. Typically, tough cuts of beef are less expensive than their more tender counterparts. Tenderizing helps improve the texture and allows flavors to penetrate the meat more effectively. It also helps the steak cook more evenly for juicier and more flavorful meat.

“I frequently buy less expensive cuts of steak that I want to make more tender. While I could use a meat mallet to break down the fibers, my preferred method is to marinate the steak in an acidic mixture. My favorites use lemon juice or yogurt, where the acid softens the protein to provide me with a more tender steak.” 

—Michelle Price, Honest and Truly

How to tenderize steak

Tenderizing steak is an essential skill for anyone who loves indulging in a good piece of beef. While some cuts are naturally tender, others require a little extra care.

What are the techniques for tenderizing steak?

• Meat tenderizers
• Mechanical tenderization
• Salting
• Cooking techniques
• Aging

Tenderize steak using meat tenderizers

Marinating steak with acidic ingredients like vinegar, citrus juice, or yogurt can help break down tough muscle fibers and infuse flavor. I usually make my own homemade meat marinade, but you can also use store-bought. 

Enzyme tenderization is basically the same as marinating, however, instead of acid it uses enzymes from fruits like papaya, kiwi and pineapple. These fruit enzymes naturally tenderize meat by breaking down proteins. 

Another popular method for tenderizing steak is using a powdered meat tenderizer. These commercial powders often contain enzymes like papain (from papaya) or bromelain (from pineapple), which work by breaking down the tough muscle fibers and proteins in the meat. 

To use a powdered tenderizer, simply sprinkle it evenly over the steak and let it sit for a designated period, depending on the instructions. This process allows the enzymes to penetrate the meat and soften its texture. 

Powdered meat tenderizers are convenient for quickly tenderizing tougher cuts without the need for extended marinating times. However, it’s important to avoid overuse, as too much tenderizer can result in a mushy texture.

Tenderize steak using mechanical methods

Mechanical tenderization simply means softening meat using physical force. You can use a meat mallet, grinder or other physical tenderizing tool. These methods physically break down the muscle fibers to achieve a more tender texture.

To use a meat mallet to tenderize steak, use the flat side to gently pound the steak. Start at the center and work your way out, applying even pressure.

Turn the steak over and repeat the tenderizing process on the other side. Continue until the steak reaches your desired level of tenderness. Be careful not to flatten the steak too much.

Using salt to tenderize

The process of salting steak, also known as dry brining, helps draw out moisture and break down proteins, resulting in more concentrated flavors and a tender texture. Add salt and/or seasonings containing salt to your beef an hour in advance of cooking.

Using regular or gourmet salt to tenderize meat is a good option when you’re short on time and you don’t want to pound the meat with a mallet and make it thin. The best salt for tenderizing is kosher, Himalayan, or flake salt. Table salt will make the meat taste metallic.

To keep your steak from getting too salty when using salt to tenderize, just use a light hand with the salt and give it enough time to work. Sprinkle a moderate amount of salt evenly over the steak, then let it sit for about an hour. 

Before cooking, simply wipe off any extra salt with a paper towel. This helps prevent the steak from getting too salty while still giving it great flavor. Also, no need to add more salt before cooking—the dry brining has already done the job

Tenderize with cooking techniques

Choosing the right cooking method and monitoring the steak’s temperature can also affect its tenderness. Braising, smoking, using a slow cooker or pressure cooker, stewing and sous vide are all methods of cooking proteins. Most cooking techniques for making steaks tender are low-and-slow methods. 

• Braising: Braising involves searing the beef in a hot pan to develop flavor and then cooking it slowly in a flavorful liquid. 
• Stewing: Similar to braising, stewing involves cooking beef in a liquid for an extended period. The beef is cut into smaller pieces and simmered in a flavorful broth or sauce until it becomes tender.
• Crockpot/slow cooker: Using a slow cooker is a convenient way to tenderize beef. You can cook beef with a variety of seasonings, vegetables and liquids for several hours on low heat. 
• Sous vide: While not traditionally “slow cooking,” sous vide involves cooking vacuum-sealed beef in a water bath at a precise temperature for an extended period.
• Roasting: Slow roasting beef in the oven at a low temperature, such as 275 F to 325 F (135 C to 163 C), is often used for larger cuts like roasts.
• Smoking: If you have access to a smoker, slow smoking beef can add flavor and tenderness. 
• Pressure cooking: High pressure and steam help break down the meat fibers in a fraction of the time it takes with traditional cooking methods.
• Reverse searing: Reverse searing involves slowly cooking a steak at a low temperature first, then finishing it with a quick, high-heat sear. This method leads to even cooking and a flavorful crust without overcooking the inside.

Tenderize steak with aging

Dry or wet aging steak allows natural enzymatic processes to occur, resulting in improved tenderness and flavor. The process of dry aging enhances the flavor and tenderness of the beef by allowing enzymes to break down muscle fibers and connective tissue while concentrating the flavors.

Dry aging should only be performed by professionals or with proper equipment, as it requires precise control over temperature, humidity, and sanitation to ensure food safety and the best results. If you’re a new cook, I recommend skipping this technique for now and focusing on the cooking techniques listed above instead.

Tips for success

Want to make the most out of your meat? Follow these tips to get the most tender steaks.

• The most tender steak cuts include filet mignon, ribeye, and New York strip. These cuts come from less exercised muscles, making them naturally tender.
• Marinate steak for 30 minutes to 24 hours for maximum flavor and tenderness.
• Be careful not to over tenderize your steak, especially when using with enzymatic methods. Over-marinating can result in a mushy texture, so it’s essential to follow recommended marinating times.
• Dry aging improves both tenderness and flavor. The duration of dry aging can vary, but it generally ranges from a few weeks to several months.
• Allowing your steak to rest for a few minutes after cooking is essential for tender steaks as the juices are redistributed.
• Cooking your steak to the right internal temperature makes sure it’s not overcooked, which can make it tough. For a medium-rare steak, aim for an internal temperature of 130–135 F (54 to 57 C). Use a meat thermometer.
• Once your steak is done, always cut against the grain. This shortens the muscle fibers and makes each bite more tender.

Conclusion

Tenderizing steak is an art that can turn any cut into a culinary masterpiece. With the right techniques and a little practice, you can enjoy the satisfaction of cooking a perfectly tender and delicious steak every time!

Portions of this article originally appeared on CallMePMc.com