Steak can be the most rewarding meal, and the texture makes all the difference to get the perfect bite. Whether you are working with a tough piece of meat or just want a softer, juicier steak, tenderizing could be the solution.
In this entry, we are going to walk you through what meat tenderizing is, the reasons you ought to tenderize, the cuts you ought to tenderize, and 10 ways to tenderize a tender steak every time.
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What Is Meat Tenderizing and Why Does It Matter?
Meat is tenderized by breaking down its muscle fibers and connective tissues, which makes the meat softer and easier to chew. Because the muscle fibers are tightly wound inside the muscle, this procedure is crucial when working with tougher cuts of meat. Because marinades and seasonings can penetrate the meat more deeply when it is tenderized, the meat’s flavor can also be improved.
In this instance, tenderizing steak entails dissolving the fibers and muscle tissues, which will eventually make it simpler to chew and savor the mouthwatering flavors inside. Let’s examine the different techniques you can use if you’re wondering how to tenderize steak.
#1: Pounding Steak to Tenderize
Pounding steak is one of the oldest and most effective ways of tenderizing less tender cuts of meat. If you are working with flank steak, skirt steak, or even a budget-friendly round steak, this can be the way to turn dinner around.
By using a meat mallet, a rolling pin, or even the bottom of a heavy frying pan, you are tearing the muscle fibers apart, making the steak softer and more pleasant to chew. In addition to aiding texture, this allows marinades and seasonings to penetrate more deeply, enhancing flavor. Just be careful not to overdo, as excessive pounding will render the meat mushy instead of tender.
#2: Salt Tenderize Steak
Have you ever wondered why salt brining is becoming so popular as a way to tenderize steaks? The protein muscle structure in the steak, which is mostly myosin and actin, is broken by the salt. We refer to the process as denaturation. Protein denaturing when it uncoils and relaxes causes meat to be soft and chew well.
It’s advisable to season the steak one hour in advance. If you season it before, the steak will lose excess water and end up being over salty. Finally, follow the recipe to prepare the steak.
#3: Slow Cooking to Tenderize Meat
Slow cooking is a great way to tenderize steak. It melts collagen and connective tissue into gelatin. This makes the meat tender and juicy.
In the case of tougher cuts like brisket or chuck, braising or Dutch oven slow-cooking works best. It makes these cuts into fork-tender meals. Sous vide does an even better job. It is precise with its temperature, so the steak will cook evenly and not be overcooked.
And the good news? Sous vide cooks steak tender in practically no effort at all. Just sear it for the final seconds to get a nice crust. Easy to enjoy tender, juicy steak every time.
All-in-One Sous Vide Machine
#4: Marinate to Tenderize Steak
Marinating is one of the best ways to tenderize steak and add flavor. The acid in the marinade, whether vinegar, citrus juice, or wine, breaks down the muscle fibers, making the meat more tender. The longer you marinate the steak, the more tender it will become, but don’t overdo it—12 to 24 hours works well.
A good marinade also enhances the taste of the steak. It’s the best of both worlds! To create a simple marinade, mix some olive oil, garlic, lemon juice, soy sauce, and your favorite spices. Let the steak marinate for a few hours or overnight.
Marinating also works well for tougher cuts of meat, like flank or skirt steak. It’s an easy, hands-off method for ensuring a tasty, tender steak every time.
#5: Poking with a Fork
Poking steak with a fork is a simple but effective method of tenderizing meat. Poking the meat with small holes all over will provide channels for marinating liquids, spices, and seasonings to seep into the meat more easily. This not only tastes the steak more but also tears apart some of the muscle fibers so that the steak is not as difficult to chew.
It works best on lean cuts like flank or skirt steak. Just grab a fork with large tines and pierce regularly across the top, but don’t pierce too hard—you just want to prick the surface, not stab the entire steak.
It is quick, easy, and a great method of tenderizing your steak and infusing it with flavor without putting in much effort!
#6: Baking Soda
The baking soda raises the pH of the meat, which breaks proteins and tenderizes the meat.
To use baking soda, apply a small quantity (around 1/4 teaspoon per pound of meat) evenly over the steak. Let it sit for a while, around 15–20 minutes, and then wash the steak under running water to remove excess baking soda. You don’t want the steak to taste like baking soda, so make sure to rinse it off before cooking.
This method is efficient and quick but use sparingly as much baking soda as necessary since using excess of it for long will result in tenderization of the texture of meat to a minor degree.
#7: Scoring
Using this technique, shallow cuts are made in a crisscross pattern across the steak’s surface. The cuts enable marinades or seasonings to seep deeper into the meat and aid in the breakdown of muscle fibers.
Tougher cuts like flank steak or skirt steak are the best candidates for it. To keep the steak intact and from losing its shape, make sure the cuts are shallow, only going about 1/4 inch deep.
Cooking also benefits from scoring. A tasty crust is produced by the cuts’ increased surface area, which allows for a nice sear. It’s a quick and easy way to tenderize steak and enhance its flavor!
#8: Meat Tenderizing Powder
Meat tenderizing powder contains enzymes like papain (from papayas) or bromelain (from pineapples), which break down the proteins in the meat.
To use it, sprinkle a small amount of the powder evenly over the surface of the steak. Let it sit for 10–15 minutes, but don’t leave it too long, as the enzymes can make the meat mushy if overused. Afterward, you can cook the steak as usual.
#9: Velvet Steak
Velveting is a Chinese cooking technique for tenderizing steak, especially thin cuts like flank or sirloin. It involves marinating the meat in a mixture of cornstarch, egg whites, and sometimes rice wine or soy sauce, which forms a velvety coating that helps lock in moisture and makes the meat incredibly tender.
This technique works best when the steak is cut into thin slices or strips, allowing the marinade to coat the pieces evenly and ensure they stay tender during cooking, making it perfect for stir-frying.
#10: Enzymatic Application
Enzymatic application is an effective and natural method for tenderizing steak. Certain fruits, like papaya, pineapple, and kiwi, contain natural enzymes—papain, bromelain, and actinidin—that break down the proteins in the meat, making it more tender.
To use this method, simply apply the fruit or its juice directly to the steak. You can rub the fruit’s flesh on the steak or make a marinade by mixing the juice with other ingredients like oil, vinegar, or herbs. Let the steak sit for about 30 minutes to an hour, depending on how tender you want it to be. After that, cook the steak as usual.
