what is the best way to tenderise steak?

Answer 1

marinate it in papaya juice.

Answer 2

Ok, forget the pre made crap, it's mostly chemicals. Your imagination is better.

Follow this and you will have one of your most tasty and tender steaks. First out of the package rinse off that bloody meat. Use a covered container.
Use a fork of any kind not plastic, then poke on both sides all over the meat with holes. If you love Garlic slice thin and place into the middle of your steak.
Next season your steak with , garlic powder, course ground black pepper and rosemary.
Add the same to coat the bottom of your container. Then get some whiskey of any kind the alcohol will burn off. This adds flavor and helps break down the meat to fork cutting quality.
Use 2 shot glasses full and place one of the shots in your container and swirl it into becoming one mix. Place the punctured steak into your container and add the other shot over the meat. Let sit at least one hour, equal time on both sides or better, all day if you like?

Before you grill, broil or fry, (if you fry use with melted butter on the bottom of the pan) your meat add some ground sea salt is best. This will help draw out the Flavor.

Slice thin and enjoy.

P.S. you can try different seasonings that you like best. Mine are the basics.

All meat can use this basic recipe

Answer 3

Meat tenderizers and marinades were devised before we knew about the chemistry of food. Pounding meat crushes the cells, so that when the meat is cooking the juice runs out, making it drier than it would be otherwise. Marinades flavor meat. Enzymes that break down proteins tenderize meat. The best one is papain found in papayas. Commercial terderizers are made of salt and papain. You can buy a bottle of papain tablets in the vitamin section. They are cheap. Pound those. Mix with a teaspoon of oil. Add that to any marinade than has flavors you like. You can also use fresh papayas. Not canned juice. Enzymes are destroyed over 104 degrees F. This is the real deal. If you let the meat set for hours or overnight, it will fall apart. Thirty minutes would be good for meat 1/2 inch thick, and up from there.

Answer 4

Everything mentioned so far is great. Here is another idea.

I use Mc Cormick's "Grill Mate" Garlic and Onion and Northfwest's "Cajun" on both sides of the meat as if using salt and pepper. Next seal the meat in a vacuum bag, I have Food Saver, but any of them will do. Refrigerate for a day or so and grill. The taste is great and the meat is tender and without much fuss.

Answer 5

The use of a mallet-like meat tenderizer and a good marande.

if you dont have the tenderizer, perforate the steak with a fork or knife, before laying in the tenderizer. Let it stand , refridgerated, for at least a couple hours or overnight

type of marinade would depend on taste, but soy sauce, worschesters sauce, mustard, terriaki all work well

Answer 6

Start with a 3/4" thick rib eye steak. Sprinkle Adolphs Meat Tenderizer all over it. Punch it in deep with a fork all over. Fry it on a very very hot pan about 1 minute on each side.
mmmmmmm!

Answer 7

Another easy, quick one is to mix worsteshire sauce, A-1, and some regular season salt. Coat the steak with the mixture and grill away.

Answer 8

all the ideas here are great.. but if u really short of time.. marinate it in full cream milk for 15 mins or buttermilk or plain yoghurt 4 abt 5 mins.. the milk softens the meat
however dont leave the meat in for more than an hour else wen u cook it will just separat into strands..
bon appetite !!!!!

Answer 9

marinate in ginger paste for 2 to 5 hr before cooking

Answer 10

i bet you will get many great answers. i marinate mine in beer... it works well.
~peace~