How do I tenderize a steak?

Answer 1

There are a number of different ways to tenderize a steak. You can use a meat mallet and pound it to break up the tissues, score it (by lightly cutting the the steak's surface diagonally, about 1 inch apart, making a diamond pattern on the steak, plus the sides to prevent the edges from curling), marinate it in the fridge for a few hours, or by using a rub on it before you cook the steak.

When I make my london broil, I use the meat mallet, score it, and marinate it in a simple marinade of olive oil, lemon juice, garlic, and some dried herbs. It's fast, easy, and delicious.

Answer 2

Steak Tenderizer

Answer 3

Number one, I'm not sure if your asking 'what it means' type of "how" or like 'whats a good way' type of "how" so i'll tell you both,

Tenderize (adj): To make (meat) tender, as by marinating, pounding, or applying a tenderizer

The best, ultimate way to tenderize a steak would be to first, grab a dish that'll hold a steak and some juice - also make sure to have these ingredience handy, wash the steak and place it in the tub, then pour half a cup of soy sauce in the dish, add about 1/3 a cup of A1, add about three lemons (the juice), add some onions (the dry ones or fresh) add some garlic salt, add some mcormins tenderizer, and kned it with your hands, give the steak a massage basically... leave it soaking for an hour (and like, possibly turn it over after about 30 minutes) then whether you bake or barbique that baby, it'll be so tender and mouth watering, oui...you'll cry, enjoy!!!

Answer 4

You can pound it with a malet or use an Italian dressing which I've done and is really good and I've also used Allegro Marinade which you can find at Sam's or Wal-Mart....it's goooooooood and tenderizes. When you grill be sure and have the coals hot so that the steak sears. That holds in the juices and DO NOT use a fork that will peirce the meat to cause any juices to escape. Use tongs to turn the steak. Cook 8 minutes on each side.

Answer 5

Chewy steaks, like hanger steak, flank steak and skirt steak, all benefit tremendously from an overnight marinade and a fast, hot grilling (you don't want any of these steaks to be more than medium-rare, or they'll get really tough really fast). When you slice them, make sure you're doing so against the grain - that is, against the direction of the muscle fibers. Otherwise, your steak will be stringy and chewy because these cuts come with tough muscles. Sirloin steak is similar in that it needs to be marinated overnight, but it can be cooked by any dry-heat method (that is, broiling or grilling) up to medium without becoming too tough.

Round steaks, chuck steaks, short ribs and oxtails are all great value meats, but they are best suited to braising - long, slow cooking in liquid, which tenderizes them and breaks down the toughness.

Answer 6

This Site Might Help You.

RE:
How do I tenderize a steak?

Answer 7

u beat the meat using a meat tenderizing hammer, or stab it with a fork, repeatedly, till you have covered the whole thing with tiny little holes, this works best if u do both sides of the meat.then use a meat tenderizing spice of some kind. you can work without it, but it helps bring out the flavor. The spices will not do the job alone, you still have to hurt the steak, the more you hurt it, the better it will be. And, remember to cook it slowly.

Answer 8

start with a good cut (select or choice cut)of meat with a lot of marbling, use a marinade also helps and also there are meet tenderizers you can get in the spice section

Meat Tenderizer Unseasoned
See Selected Recipes with Specialty Items

Usage
DIRECTIONS AND RECIPES:

Just before cooking, moisten surface of meat with water.
Sprinkle tenderizer evenly over meat (1 teaspoon per pound). Do not add salt.
Pierce meat with fork at 1/2-inch intervals.Cook immediately.

Tip: When preparing thick cuts such as roasts, pierce deeply with fork and let stand 30 min. before cooking.

Ingredients
SALT, DEXTROSE, BROMELAIN (TENDERIZER), AND CALCIUM SILICATE (ADDED TO MAKE FREE FLOWING).

Available Size
3.37 ounces, UPC 52100 06210
5.75 ounces, UPC 52100 06330

Nutritional Information
Amount Per Serving : 1/4 tsp. (1.1g)
Calories:0
Fat:0 g
Cholesterol:0 mg
Sodium:400 mg
Carbohydrates:0 g
Protein:0 g



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LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 9

I believe marinating them in milk helps too. Not very familiar with cuisine but I saw many people doing that.

We were trying to tenderize meat with my g/f and were unsuccessful. marinating in milk worked if I remember correctly.

Still get a professional's idea though.

Happy cooking :)

Answer 10

You can physically tenderize it with a hammer thingee,or chemically.You can buy a tenderizer,like adolfs,or you can make you own marinade.Any good marinade has oil mixed with either vinegar,lemon juice,or wine,and salt and pepper.You can also use one of several fruits with compounds which soften meat,pineapple,or papaya.