how do you make steaks more tender?

Answer 1

steaks need a proper marination. the red marination is the best i suggest. also the marination time should be appropriate. also i recommend steak boosters available at food mart. steak boosters is better than basting with butter as flavours increases without increasing fat content

Answer 2

Marinate, it will add flavour and make it tender.
A meat tenderizer...
Take the meat out of the fridge at least an hour before cooking.
But the crucial rule is no to overcook it, steaks should not be well done (according to gourmands). Try to cook over a small flame. Its alright if the middle is pink or read, just not a very deep read, but the best way to find out when the steak is done is when the temperature of the centre has reached about 60 - 70 degrees (forgot exactly which number).

Answer 3

pounding and tenderizing ruins the texture of the meat. marinading changes the floavor of the meat. If you want a more tender steak, cook over a lower temperature and don't overcook the meat. Also, the quality of the meat has a lot to to with the texture of the steak. You want to get one with some fat streaked throughout the meat. it comes out jucier and more tenderer.

Answer 4

Buy meat tenderizer from the spice section at the grocery store. Sprinkle it on (or add as part of your marinade) and let it sit for 15-30 minutes before cooking.
The meat tenderizer is made of papain, which comes from papayas. Totally natural, no MSG, doesn't add any flavor.

Answer 5

Use a meat tenderizer (the one with sharp tynes, not the one that looks like a hammer).

I had to get mine from QVC Item #K2810.

These sharp tynes will pierce the meat and break up the connective tissue that holds the meat together...don't worry, your meat won't fall apart it will be softer to the tooth and melt in your mouth.

Answer 6

Marinate them at least four to six hours before cooking. Make sure your marinade includes a bit of oil, something tangy (vinegar, lemon juice), and spices - I add soya sauce, garlic, s&p - change it up all the time. Or you could just use bottled salad dressing, such as Italian or Greek - anything oil-based.

Answer 7

marinate for one day. I like allegro or dales. Also a touch of balsamic vinegar or red wine.

In the last minutes of cooking, drop a pad of butter on the steak--adds moisture, taste and sizzle.

Answer 8

Any of the following methods work:
1. pound with hammer
2. use meat tenderizer
3. poke with fork, then soak in vinegar for an hour

Answer 9

Hit them with something many many times

Answer 10

Don't make them well done. The more done they are the tougher they are.