Have you ever attempted to cook a steak and failed miserably? If that’s the case, you’re not alone. The trouble with grilling steaks is that getting them exactly perfect may be tricky. Overcooking will result in tough meat, whilst undercooking will result in raw or undercooked meat.
This article will show you how to correctly tenderize your steak so that it comes out juicy, tasty, and cooked through without being chewy!
What is Tenderizing process?
Tenderizing is a technique for making meat more appetizing by breaking down the muscle fibers. It tenderizes tough portions of meat and makes them palatable. There are various techniques to do this, but the majority of them include some form of mechanical movement on the body.
Some methods include the use of needles or blades; others require the use of blunt objects such as hammers or mallets; and still others utilize acidic liquids such as vinegar or sour cream as marinades for meats before they are placed in cooking pots.
One approach incorporates papaya enzymes (papain) and diluted acids such as lemon juice into food-grade plastic bags containing thinner-than-normal slices of beef, hog, lamb, or chicken, as well as onions and garlic cloves, and then refrigerated for up to three days.
Is It Necessary to Tenderize Steak?
While the amount to which you may tenderize your steak varies on the cut and cooking method, tenderizing meat aids in the retention of flavor and moisture.• Tenderizing meat creates microscopic holes in the connective tissue, allowing marinades and spices to penetrate the flesh more efficiently, resulting in a more luscious and tasty steak.• Tenderizing also aids in the preparation of large amounts of steak.• Flank and skirt steaks, for example, contain muscles with long, thick fibers that make them difficult to chew. These slices become easier to cook and eat after being thinned.• Some cooking methods, such as broiling, braising, frying, or grilling, are ideal for tiny portions of meat.
5 Ways to Pound a Steak Tenderize It• Pound it out• Use the power of salt to your advantage. • Marinate• Using enzymes• Slow cooking method
It’s not difficult to tenderize a steak, and it doesn’t have to be expensive. A short marinate or salt rubbing will do the trick in no time! What kind of steak do you prefer? What are some of your fave tenderizing budget cuts? In the comments section below, we’d love to hear from you.