what's the best way to tenderise stake?

Answer 1

Hit f**k out of it and make sure it is hung for a bit.


Oh and don't listen to women, they have trouble walking and talking let alone cooking. Boil it my ****!!

Answer 2

Put it through Dracula's heart! XD

Joking aside, steak, whether rump, sirloin or whatever, steak is always best tenderised before cooking with a wooden mallet, the kind with bumps on either end. Place some cling film on the surface, and over the steak, and this should reduce the need for you to wash the board, if you have one, and the actual mallet. Season the steak to your taste with salt and pepper, and cook it to your liking either in a frying pan with melted butter (not oil, butter makes the steak taste loads better) or on a grill.

For rare steak it should only bee cooked for a minute or so each side, for well-done, 2-3 mins a side.

And whatever you do, DO NOT BOIL IT, it will only make the steak tough.

Answer 3

it's all in the cut and origin of the meat. i have bought loads of steak for my husband over 21 years of marriage and some of the best tasting and tender steak have been served in USA restaurants. Although Argentinian Steak Bars come close on the taste but not always in tenderness. Today we cooked and ate Aberdeen Angus sirloin from Waitrose simply grilled in butter under a hot domestic grill. Leaving the meat to "rest" after cooking is important. I think that most steak in UK supermarkets is over priced and bad value for money. If the meat is good we shouldn't need to tenderise it by hammering or treating it with marinades. It's difficult to find a consistent supplier of good tasting tender steak if you are an ordinary bod perhaps you will get a reply from a producer who sells over the Internet.

Answer 4

Is this a wooden Stake, or a metal stake?. Unless you mean a Beef Steak in which case I find a tenderising hammer works best, just beat it with the hammer.

Answer 5

I usually use Lawry's Adolph's Meat Tenderizer and poke it a bunch of times with a fork on both sides. I let it sit for about ten minutes and then do what I'm going to do with it.

Or

I marinate it for 5 hours or longer in the fridge.

Answer 6

The best way to tenderize a steak is to buy a good cut of meat to start with. A good cut of meat doesn't need to be tenderized because it's already tender. Then grill it or broil it, don't fry it. You can beat the hell out of a cheap cut like a flank steak and it will still be like eating shoe leather.

Answer 7

You should have no need to 'tenderise' a decent steak, IE fillet, sirloin, or rump. anything else offered as 'steak' is'nt steak it's just a cheaper cut from something like a topside or silverside joint sliced and passed off as steak.
Usually done in supermarkets.

Answer 8

Hi, the answer really depends on what type of steak you have bought. If it is braising steak, then cover it with water ion a casserole dish, and pop it in the oven for about 4 hours on a low light, if it's frying steak, they fry it quickly...after giving it a good bash with a steak hammer, if it's fillet steak, then do nothing other than flash fry it, to seal the juices in, and then put it under the grill, same goes for T bone or sirloin steak. Hope I have covered most of the types for you. Happy cooking...........

Answer 9

You can beat it with a tenderizing mallet, or, you can marinate it, or buy Adolph's Meat Tenderizer at you supermarket, sprinkle on the steak and let sit as directed and it will easily tenderize your steak. It is a natural papaya enzyme product that has been around since I was a kid.

Answer 10

There's a neat handheld gadget called a Jaccard or Jacard. It's excellent for tenderizing. I used it all the time at my restaurant.

Answer 11

1.Buy a better cut of meat.
2.Marinade in yoghurt
3.Marinade in red wine
4.Hit it with something until it submits
5.Don't cook it too long. It should still 'give' when you push it with your finger.
6.Let it rest for at least five minutes after taking it out of the pan.