8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat . For tough cuts like chuck steak , a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade . Don’t forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat . Slice against the grain.
Ribeyes rarely need tenderizing but NY strip steaks and sirloins almost always do . Rinse and pat dry the steak then literally cover the steak with salt till the meat is barely visable on both sides. Place on a plate and let stand in the refigerator for 1 – 1/2 hours. You will see the water leach to the surface.
In reality, home-cooked steak often ends up tough , bland, or both. But when steak is the shining star of the meal, it’s worth splurging on tender cuts with a good amount of fat marbling, like filet mignon, New York strip , T-bone, or rib eye. That way, your steak will be moist and flavorful, not tough or dry.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak , not mask it.
Moral of the story: If you ‘ve got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven’t got 40 minutes, it’s better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.
To properly tenderize a steak , lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat .
1) Tea. Tea contains tannins, which are a natural tenderiser . Method: Make 1-2 cups of strong black tea, allow it to cool, and then immerse the beef in the liquid for up to 24 hours. The longer you leave the beef to marinade, the more tender it will be.
Acidic tenderizers are a great way to get a tender steak . I include lemon juice in my marinade to help to soften the steak . I also break down the fibers by pounding the meat before I cook it.
Cola’s high acidity and caramel flavor makes a surprisingly good meat tenderizer . Soda acts as great tenderizer —you could get a tender cut of meat grill-ready in less than a half-hour. Cola – tenderizing for 24 hours yields a meat dish that practically melts, like this Atlanta brisket.
As it turns out, Worcestershire sauce already contains many of the components of a good marinade! It has vinegar to tenderize the meat , sugar for sweetness and shine, and deliciously savory flavors including onion, garlic, tamarind, and anchovies.
Cutting crosswise against the grain or muscle fibers makes it easier for tenderizing . Skirt or flank steaks are excellent for grilling and may require much more than slicing against the grain. Using acidic ingredients like vinegar, or lemon juice breaks down tough proteins and add flavor to your beef cut.
Undercooked steaks fail to melt the fat in the beef and are quite chewy . Additionally, undercooked beef might cause an upset stomach or even food poisoning. Overcooked steaks burn through all the fat and end up being hard, dry, and chewy .
The long, slow cook time leaves lean meat , like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender .
Salt tenderizes a hunk of meat , or the stalk of fibrous vegetables, in the same way it preserves them. Adding salt to the exterior of a piece of steak draws out the moisture in the steak . In this process, the lean muscle proteins in the meat are broken down, made juicier and more tender . All thanks to salt !