Steaks can be cooked to be as tender as butter, or even as hard as nails. Tenderizing the steak means breaking down and breaking down the connective tissue, which will soften the meat before cooking. After tenderizing with a mallet or enzyme marinade, the steak can be cooked in any method desired. If you don't like to prepare and want to cook right away, braising is the best option. No method is better than the other, but all methods will result in a delicious meal.
Step
Method 1 of 4: Choosing the Right Meat
Step 1. Choose the right cut of meat according to the cooking method you are going to use
When cooking steaks by grilling or frying, certain cuts of meat are better suited to certain methods. The amount of time you have also determines the type of steak that works best.
For example, if you have little time, choose a skirt steak and use a frying pan to cook it. Don't try the same technique for porterhouse meat if you don't have much time
Step 2. Understand the difference between high-end and low-end steaks
The tenderness of the steak is related to the intensity of muscle performance used by the animal throughout its life. So, muscles that are not used too much (eg near the spine) will have very tender flesh when compared to leg muscles. The muscles around the waist, backstop, and ribs, are the most tender and, considered high-end meats.
Some of the more upscale types of steak include rib-eye, strip, tenderloin, and t-bone
Step 3. Understand the role fat plays in the tenderness and taste of meat
Marbling (white streak) is the amount of fat present in the steak. Steaks are classified according to tenderness and marbling. The scale ranges from Prime steaks (have a lot of marbling in cattle no older than 42 months), Choice steaks, then Select steaks, to the lowest level, Canner steaks.
- Marbling appears as interstitial fat that looks like a white cobweb inside the steak. The more cobwebs, the more marbling you have.
- In addition to tenderness, marbling also affects the taste. The more marbling there is in the steak, the higher the level of tenderness. However, everyone has different tastes. Some people think that too much marbling makes the steak taste too sharp.
Method 2 of 4: Tenderize Meat with a Punch
Step 1. Place the steak on a flat surface
Always use fresh steaks taken from the refrigerator, not frozen ones. When choosing a work surface, keep in mind that not all surfaces can be cleaned well.
- When working in the kitchen, many cutting boards cannot be cleaned properly after coming into contact with meat. If you are very fanatical about cutting boards made of natural materials such as bamboo, prepare a special cutting board that is only used for meat. If you don't care about the ingredients, just use a glass or plastic cutting board that can be safely cleaned after contact with meat.
- When choosing a cutting board, don't just focus on the material, but also its strength. When hitting steaks, you're more likely to use a strong punch. A thin glass cutting board is definitely not a good option when you are tenderizing meat with a wooden mallet.
Step 2. Place the steaks in a small sandwich bag or plastic wrap
The plastic cover on the steak has two functions: it prevents cross-contamination and prevents juices from leaking out of the meat. Wrap the steak properly to minimize contact between the meat juices and the cutting board.
When covering the meat with plastic wrap, remember that the surface of the meat will expand after beating. Make sure you've left enough room for the meat to expand when you start hitting it with the hammer
Step 3. Beat the meat
Beat the meat rhythmically, starting from the center towards the edges. Don't hit the meat too hard, but use a steady and effective punch, giving it a little push at the end. Using the right wood hammer can make the steak look plump and attractive, not thin and mushy. Beat the entire surface of the steak, flip the meat over, and start hitting it again.
- Don't worry if you don't have a wooden hammer. You can use a heavy cast iron skillet, a wooden flour mill, or a soy sauce bottle.
- Know which side of the wooden hammer to use. The part of the hammer that is most effective at tenderizing meat is on the serrated side. When the meat sinks under the impact of a wooden hammer, the fibers will tear and the meat will become very tender when heated. The flat side of a wooden mallet can be used on thin cuts of meat to make them thinner so they will cook more efficiently.
- After being hit with a wooden hammer, the flesh might appear a little messy. Try covering it with breadcrumbs or adding extra toppings to cover it up.
Method 3 of 4: Tenderize Meat with Enzymes
Step 1. Choose the right marinade to tenderize the meat
Not all marinades can tenderize meat. Look for marinades that contain acids such as vinegar and fruit juices. You can also try different types of spices and flavors that you like. You can buy marinade at the store or make your own.
Pineapple juice contains bromelain. Bromelain is excellent for tenderizing meat. Unfortunately, this material will experience denaturation (the protein breaks down) when heated. So you should always use fresh pineapple juice if you want to tenderize the meat
Step 2. Mix the desired marinade
When making the marinade, make a smooth mixture. If you're taking enzymes from pineapples or kiwis, it's best to use a food processor so that the marinade has a smooth texture. If the marinade must be cooked, allow it to cool completely before mixing it with the steak. This is useful so that the steak does not cook too.
- When soaking the meat in the marinade, the whole meat should be covered by the marinade.
- Since marinades are usually acidic, don't use metal bowls. Acids can react with metals, which can give the meat a bad taste.
Step 3. Maximize the marinade time
While a soft cut may only take 2 hours to marinate, a tough cut like a rump roast can take a few hours to a night. The longer it is soaked, the more tender the meat will be. As a general rule, fruit marinades are suitable for short-term use, while vinegar or oil-based marinades are suitable for prolonged marinating, such as overnight.
Step 4. Always store meat in the refrigerator on the lowest shelf
Marinating raw meat on the kitchen counter is unhygienic and unsafe. If stored on the bottom shelf of the refrigerator, you can avoid spilling or contaminating other food underneath.
Method 4 of 4: Braising to Tender Meat
Step 1. Searing (cook the meat with a little oil) on all sides of the steak
Heat a deep pot with a lid. Put some fat in the bottom of the pan (eg olive oil). When the fat is hot, toss the seasoned meat in the sizzling oil. When all sides of the meat have turned dark brown, remove the meat from the pan to stop the cooking process.
If you want to add vegetables to the mix, you can do so now. Try adding diced carrots, garlic, celery, or zucchini. When cutting vegetables, try to do it in small sizes that are sufficient for one bite
Step 2. Do deglazing
Deglazing is putting the liquid into a still hot pan so that the pieces of meat stuck to the pan float on top of the liquid. Deglazing is usually done with broth or wine, or a combination of these two ingredients. Once the liquid is added, pry up the marinated meat and stick to the bottom of the pan.
- Wine is often used in deglazing because it has a high acid content. The acidity can be used to break down the protein in the meat, and make it more tender. This will also result in a stronger flavor. If you're not a wine expert, pinot noir is a great choice for deglazing.
- If you don't want to use alcohol-based ingredients, choose a broth with added apple cider vinegar. The vinegar will give it a wine-like acidity and the broth will add a delicious flavor.
Step 3. Simmer the steak, vegetables and liquid at 180 °C and cover the pot
Cover the pot with the vegetables and steak. You can boil it on the stove or in the oven. The goal is to bring the liquid to a boil, then lower the temperature so the liquid will boil slowly.
It's a good idea to fill the pan half full so that the steak is completely submerged in the liquid. If necessary, add more liquid halfway through cooking. If the liquid is too low, your meat will be dry
Step 4. Braise the steak on low heat and slowly
Check the liquid level frequently to maintain the amount in the pan. Do not let the liquid is lower than the meat. By braising the steak at low temperatures and for a long time, you can get a very moist steak.
