How do I tenderize beef?

Question

Every time I try to cook steak, it comes out too hard. I've tried the sodium bicarb...shorter cooking time, etc. But nothing really works. I don't like raw beef. Please help.

Answer 1

Marinade it in italian salad dressing for a few hours. Poke holes it with a fork to let the dressing soak in. Then keep an eye on your steak. After 10 - 15 minutes cut it to see how cooked it is. Then a few minutes after that. Once you figure out the right time go by that. Also depends on how thick your steak is. Cook a thick steak at a lower temp so it cooks evenly. Takes longer but it should taste better. Really thin pieces cook quick so keep an eye on them.

Answer 2

How do you like your beef? I do mine medium-rare and cook it either on the grill or under the broiler.

When I use the grill, I use very hot coals (not gas) and let the grate get hot. Drop the steak on and leave it alone, don't poke it, flip it or touch it. After about 6 minutes, turn it over for another 5 on a fresh part of the grate (new heat). Again, don't touch it.

Don't poke into the meat, or cut it - that just releases the juices and you end up with shoe leather.

If you use the broiler, set it to high with the steak about 6-8 inches from the heating elements and follow the same times (you should put a wooden spoon in the door to keep the elements working - the oven never reaches the internal temp to turn off the heat giving you constant heat to the steak).

I have cooked well done steak with some success, and moisture, but much prefer medium-rare - medium at the most done. Anything else just isn't as good.

For the best taste, sprinkle on some kosher salt and freshly ground black pepper - nothing else. You will be surprised at how much better it will taste.

bon appetite

Answer 3

Powdered meat tenderizers tend the make the meat mealy, so I'd avod them. If your steak is thick, pound it thin w/ a meat tenderizing hammer.

The best thing to do IMO is have yoru steaks cut very thin so they cook throughout very quickly. Sear on a grill or skillet over very high heat; as high as it will go. Preheat then throw yoru steak on the screaming-hot grill/pan, and let it sit. When you see it about half-way brown from the bottom up, flip once and continue cooking. Take off as soon as it is your desired degree of doneness.

Be sure the grade of meat ou are buying is USDA Choice. Prime is very tender, but HTF.

And be sure you are using a cut of steak that is tender: filet mignon, rib-eye, NY Strip... sirloin is not a tender cut adn will be tough.

Answer 4

I love this one and I use it all the time.
Marinate your beef in beer. Let it soak as long as you can, turning it over to tenderize evenly. Not only is it a good tenderizer, it adds a really great taste. Steak this way on a BBQ is the best.

Answer 5

You can marinate it for a couple of days to tenderize it or to do it the very fast way, buy Adolph's Meat Tenderizer at your supermarket and follow the instructions. It is a natural enzyme called papaine that comes from the papaya and pineapple fruits and is a natural tenderizer for the toughest cuts of meat. I grew up with this product and it has been around for years and is fantastic and lets you buy the cheaper cuts of meat too.

Answer 6

I would suggest marinating it for at least a day or two....Use something with an acid in it to break down some of the inner fibers that make meat tough....

there are some inexpensive 'meat tenderizers' that help....

the cut of meat/quality of meat often is a big factor!! spending a little bit more for a tender eat is WORTH IT!!

Answer 7

cook it slow and low, low heat for a longer cooking time. High heat and fast cooking will make the fibers toughen up. In very tender cuts, like fillet mignon and rib eye, high heat is OK, but the lass expensive cuts need some TLC

Answer 8

buy a more tender cut, like rib eye. or new yorks. if you're not already. I marinate mine overnight in Italian dressing, this seems to tenderize them pretty well. dont cook past about medium, or any steak will get tougher.

Answer 9

well-you can slap it a bit
but the best way is to rub some green pawpaw on it (papaya)
it has an enzyme in it that breaks down the meats molecules
don't do it more than ten minutes before you cook or it breaks up
also make sure your oil/heat is high enough when you put the meat in/on you can turn it down after wards but you need the initial high temperature to get it started

Answer 10

use a fork and push holes in it. It tenderized it and if you use a seasoning you should layer both sides with butter and the seasoning. It taste awesome. You should cook it about 8 minutes each side.