Pounding the meat makes it softer, as well as thinner. This method works best on whole cuts of beef.
This process breaks up the connective tissues in the meat. While it isn’t good for things like grilled steak, it works well for a meat that’s breaded, like chicken-fried steak.
This method breaks up some of the longer muscle fibers, making it taste a bit more tender. It works well on cheap steak cuts.
This method also works well for chuck roast or bottom round. For an easy way to do this method, use a slow cooker. You can also use a grill or an oven, as long as you keep the heat low. You will need to cook the meat for at least an hour per 1 pound (0. 45 kg) of beef at about 250 °F (121 °C). [5] X Research source
The baking soda changes the pH of the meat’s surface. In turn, it can’t bind together as tightly, which makes it more tender. If the meat is cut into several pieces, use 1 teaspoon (6 g) of baking soda. You can use this method on whole cuts of beef as well as on ground beef. Soak the beef up to an hour with no ill effects.
This method will draw water to the surface, which you rinse off. It leaves behind the juicy fats and proteins, making it more tender and flavorful. It also helps get salt to the inside of the meat. Make sure the outside of the steak is very dry before grilling or else you won’t get a good sear.
This works best for meats that are going to be breaded, such as chicken fried steak or beef coated in cornstarch for stirfries. The bromelain is derived from pineapple, so you get the tenderizing effect without the pineapple flavor.
Try a marinade like 1 cup (240 mL) of chopped kiwi, 2 teaspoons (9. 9 mL) of soy sauce, 2 teaspoons (9. 9 mL) of tomato sauce, 4 teaspoons (20 mL) of Worcestershire sauce, and 2 minced garlic cloves. [10] X Research source Let the meat soak at least overnight. You can use pineapple or papaya in place of the kiwi, if desired.
Try an acidic marinade for something like fajitas. Pour the following ingredients into a bag: 2 tablespoons (30 mL) of olive oil, 1⁄3 cup (79 mL) of lime juice, 2 tablespoons (2 g) of chopped cilantro, 2 crushed garlic cloves, a pinch of brown sugar, a sprinkling of red chili flakes, a couple of dashes of cumin, and a generous sprinkling of salt. Shake up the bag, and place the meat in with the marinade for 1-2 hours. This method also works well on London broil, hangar steak, and skirt steak. You can add acids like vinegar, wine, soda, or citrus juice to make your marinade acidic. [12] X Research source
For instance, try soaking a cheap cut of steak in buttermilk with a sprinkling of salt, pepper, garlic powder, and onion powder. Dip it in flour, and fry it up for chicken-fried steak.
