So, what’s the best way to tenderize a steak without a mallet? When it comes to cooking the perfect steak, tenderizing is key, especially for tougher cuts like flank steak or skirt steak. While a meat mallet is a common tool for this task, there are plenty of other methods that can work just as well, if not better.
In this guide, we’ll explore various ways to tenderize steak without a mallet, rank their effectiveness, and help you find the best choice for your next meal.
Tenderizing steak isn’t just about making it easier to chew; it’s about enhancing the flavor and ensuring a juicy, delicious bite. For home cooks looking to elevate their cooking method, understanding how to tenderize a steak properly is essential real estate in culinary knowledge. Whether you’re preparing chicken breast, pork cutlets, or a tougher cut of meat, these methods can be a game-changer in your kitchen.
What’s the Best Method for Tenderizing Steak?
After testing ten different techniques for tenderizing steak, we found that the most effective method is to sprinkle the steak with meat tenderizing powder and let it rest for about 15 minutes before cooking. This approach consistently delivered the most tender results with minimal preparation. While other methods also worked reasonably well, the tenderizing powder stood out for its simplicity and effectiveness. Continue reading to discover more about our journey to find the best way to tenderize steak.
Table of contents
How to Tenderize Steak Methods and Effectiveness
After researching various options, we decided to use flank steaks for testing. We wanted a cut that was thick enough to gauge how well it tenderized and cooked to the desired temperature, which most people are used to. While cuts like filet mignon, ribeye, and New York strip are known for their marbling and natural tenderness, we chose flank steak for its leanness. Leaner cuts, such as flank, skirt, and brisket, often benefit more from tenderizing methods, making them ideal for this experiment.
Here are the ten methods in detail discussing how each one works, the effectiveness, and pros and cons.
Rolling Pin Method
- How It Works: Place the steak between sheets of wax paper or plastic wrap on a cutting board. Use a rolling pin to roll over the surface of the meat, flattening it and breaking down muscle fibers.
- Effectiveness: This method is effective for thinner cuts like chicken cutlets and can also work for steaks. It’s a great way to ensure an even thickness for cooking.
- Pros: Even pressure distribution; easy to use with household items.
- Cons: May not be as effective for very tough cuts of meat.
Cast Iron Skillet Method
- How It Works: Heat a cast iron skillet and use its weight to press down on the steak. The flat side of the skillet can act as a meat pounder, tenderizing the steak as it cooks.
- Effectiveness: The heat helps break down connective tissues while cooking, making it a multi-functional method.
- Pros: Tenderizes and cooks simultaneously; ideal for achieving a crispy exterior.
- Cons: Requires caution to avoid overcooking.
Salt Brine Method
- How It Works: Submerge the steak in a brine solution made from kosher salt and water. Let it sit for a few hours to overnight.
- Effectiveness: Salt brining helps to break down muscle fibers and enhance the meat’s flavor. The salt pulls out moisture, then reabsorbs it, making the steak juicier.
- Pros: Enhances flavor; easy to prepare.
- Cons: Requires planning ahead; may result in a salty end result if not rinsed properly.
Poking with a Fork
- How It Works: Instead of hitting the meat with a mallet, this method simply requires poking the flank steak all over and on both sides with the tines of a fork.
- Effectiveness: The tines of the fork can poke the steak much further than the coarse end of a meat mallet.
- Pros: Uses a simple kitchen tool to tenderize the steak pretty well.
- Cons: While it is more tender than just using a mallet, it is still not as tender as we’d like to see.
Scoring the Meat
- How It Works: Instead of creating holes or dents in the steak, this method involves scoring the surface with a grid pattern, cutting about a quarter of the way through. This technique breaks the fibers into intersecting lines across the entire steak.
- Effectiveness: The cuts were all going in opposite directions help contribute to the breaking down of the tough fibers and connective tissue in the steak.
- Pros: Uses a kitchen knife to make diagonal cuts in the steak and it is fast way to achieve a quite tender steak.
- Cons: You need a thick steak for this to work well.
Acidic Marinades (Pineapple Juice, Lime Juice)
- How It Works: Marinade the steak in a mixture of pineapple juice, lime juice, or other acidic ingredients. The acids help break down connective tissues. Add the marinade and my flank steak in a large, plastic, zip-top bag, and let it sit for 24 hours.
- Effectiveness: Acids are highly effective at tenderizing and adding flavor.
- Pros: Quick and easy; adds a tangy flavor.
- Cons: Can change the meat’s texture if left too long; may overpower the natural flavor of the steak.
Tenderize Meat with Baking Soda Method
How It Works: Coat the surface of the meat with baking soda, let it sit for a few hours, and rinse thoroughly before cooking. A small amount of baking soda can effectively tenderize meat. When baking soda is added to a steak or burger, it causes a chemical reaction that keeps the muscle fibers from seizing up in the pan (what you notice when a burger shrinks on the grill). This looser network of fibers hangs on to juices better and creates a more tender bite.
- Effectiveness: Baking soda alters the pH level on the surface of the meat, making it more tender. This method works best on thinner steaks and ground beef burgers, which benefit from the wide surface area exposed during cooking. However, it’s not suitable for tough cuts like stew meat, which require a low and slow braise to become tender.
- Pros: Effective for tougher cuts; simple to use.
- Cons: Requires careful rinsing to avoid a soapy taste.
How to Tenderize Meat with Baking Soda
- Mix with Water: In a bowl, combine ½ cup of water with 1 teaspoon of baking soda, stirring until the baking soda dissolves. Use this ratio—1 teaspoon of baking soda per 12 ounces of steak.
- Let It Soak: Submerge the steak in the baking soda solution and let it sit at room temperature for 15 minutes.
- Rinse and Pat Dry: After soaking, thoroughly rinse the steak under running water. Pat it dry with paper towels, then season and cook as desired.
- Sprinkle and Stir: For ground beef, mix ½ teaspoon of baking soda into 1 pound of ground beef. Season and cook according to your recipe.
Dry Brining Method
- How It Works: Sprinkle coarse salt or sea salt over the steak and let it sit uncovered in the refrigerator. This draws out moisture, which then gets reabsorbed, tenderizing the meat.
- Effectiveness: Excellent for enhancing flavor and tenderness.
- Pros: Simple and effective; enhances natural flavors.
- Cons: Requires time and planning; can dry out the meat if overdone.
Powdered Meat Tenderizer
- How It Works: Apply a powdered meat tenderizer containing enzymes like papain or bromelain to the steak. These enzymes break down proteins, tenderizing the meat.
- Effectiveness: Highly effective for tenderizing tough cuts like hanger steak and London broil.
- Pros: Quick and easy; great for tough cuts.
- Cons: Can alter the flavor and texture if not used properly.
Velveting Steak
How it Works: Velveting is a popular Chinese cooking technique used to keep meat tender and juicy. It involves coating meat with a mixture of egg white, cornstarch, and sometimes rice vinegar or sherry, followed by briefly blanching or oil poaching it. This method creates a protective barrier that helps the meat retain its moisture during cooking.
Benefits of Velveting
- Tenderizes Meat: The coating and quick cooking method prevent the meat from drying out, resulting in a tender and succulent texture.
- Suitable for Various Meats: Velveting is commonly used for chicken, beef, and pork, making it versatile for different dishes.
- Enhances Flavor: The technique allows the meat to absorb sauces and marinades more effectively, enhancing the overall flavor.
How to Velvet Meat
- Prepare the Coating: Mix egg white, cornstarch, and a bit of rice vinegar or sherry in a bowl.
- Coat the Meat: Thinly slice the meat and coat it evenly with the mixture.
- Blanch or Poach: Quickly blanch the coated meat in boiling water or oil for a few minutes until partially cooked. This process sets the coating and seals in moisture.
- Finish Cooking: Remove the meat from the heat and let it drain. The meat can then be stir-fried with vegetables and sauces.
Velveting is especially useful for tenderizing meat in stir-fry dishes, as it helps the meat cook quickly and evenly while maintaining a tender texture.
Ranking and Best Method
- Powdered Meat Tenderizer: Ideal for very tough cuts.
- Scoring the Meat: Ideal for thick steak.Uses a kitchen knife to make diagonal cuts in the steak and it is fast way to achieve a quite tender steak.
- Velveting Steak: It helps the meat cook quickly and evenly while maintaining a tender texture.
- Salt Brine Method: Best for overall flavor enhancement and tenderization.
- Acidic Marinades: Great for adding flavor and tenderizing.
- Baking Soda Method: Good for tougher cuts, but requires careful handling.
- Dry Brining: Excellent for enhancing flavor but requires time.
- Poking with a Fork: Uses a simple kitchen tool to achieve a relatively tenderized steak quickly.
- Cast Iron Skillet Method: Good for combining cooking and tenderizing.
- Rolling Pin Method: Best for even thickness but less effective for very tough cuts.
Conclusion
After testing these methods, we found that the top three are powdered meat tenderizer, scoring with a knife, and velveting. Overall, the powdered meat tenderizer is best to quickly tenderize both thick and thin steak. Making it the ideal meat tenderizer for most home cooks. Scoring is best for a thick steak and velveting works nicely for a thin cut. Each method has its pros and cons, so choose the one that best fits your needs and preferences.
Best Way to Tenderize a Steak
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Kitchen Essentials
Ingredients
- 8 Ounce Flank Steak can be any cut of meat
- 1/2 Teaspoon Unseasoned Tenderizer
Instructions
- Simply moisten the surface of your choice of meat, shake on tenderizer (about 1 teaspoon per 1 pound of meat), and immediately bake, broil or grill to perfection.8 Ounce Flank Steak, 1/2 Teaspoon Unseasoned Tenderizer
- Preheat oven to 300°F. then place pan in preheated oven.
- Heat a small amount of oil in a large oven-proof pan over high heat on your stovetop.
- Sear meat for 2-3 minutes on each side.
- Place pan in preheated oven for 7 minutes or until desired doneness.Using a digital thermometer, check the internal temperature.Rare = 120° – 130° FMedium Rare = 130° – 140° FMedium = 140° – 150° FWell Done = 160° – 170° F
Your Own Private Notes
Nutrition
The best way to tenderize your steak depends on the cut of meat, the cooking method, and your personal preferences.
References
All Recipes. Baking Soda Meat Tenderizer
The Kitchn. How to Tenderize a Steak
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