A cooked steak can be as tender as butter or, much more often, hard as rock. To tenderize the meat means to break the internal connective tissue, so that it is soft before cooking. Using a meat tenderizer or enzyme-based marinade will prepare the meat to be cooked as desired. If you'd rather skip the prep and go straight to cooking, braising the meat might be your best bet. None of the methods described in this article are better than the other, but all guarantee a mouth watering result.
Steps
Part 1 of 4: Choosing the Right Cut of Meat
Step 1. Choose the cut of meat suitable for the cooking technique you want to use
Whether you decide to cook a steak on the grill or in a pan, there are some cuts of meat that are best appreciated when cooked with the correct technique. An equally crucial aspect in the success of cooking meat is the time available.
For example, if you want to prepare a quick meal with little time available, you can choose to use a pan and cook a steak obtained from the cut of the belly, but you cannot prepare a Florentine
Step 2. Know the difference between the finest and the cheapest cuts of meat
The softness of a steak is closely related to the work done by the muscle from which the animal derives. As can be easily deduced, a little used muscle, such as those present in the back of the animal near the spine, will be much more tender than a muscle in the legs. The muscles around the lumbar area and near the side are the most tender, therefore also the most valuable and expensive.
Noble cuts include rib steak, sirloin steak, tenderloin and Florentine steak
Step 3. It is important to know that the fat of the meat plays a fundamental role both in flavoring the meat and in softening it
The level of marbling of the meat describes the amount of fat present inside. The goodness of a steak is evaluated based on the degree of marbling and tenderness of the meat. The scale of values starts from the first choice steaks that have an excellent marbling of the meat and are obtained from young animals that are less than 42 months old. Following the classic order we then find the second choice steaks to gradually get to the cheaper ones.
- The marbling of the meat is represented by veins of fat between the tissues, very similar to the white cobwebs inside the steak. The more visible they are, the greater the marbling of the meat.
- Marbling affects not only the tenderness of the meat, but also the flavor. The more the effect is accentuated, the softer the meat will be. This does not mean that each person has their own tastes and loves different flavors. Some people may experience too much flavor in a meat with a high degree of marbling.
Part 2 of 4: Softening the Meat by Force
Step 1. Place the steak on a flat surface
To be treated properly, the meat must have just been removed from the refrigerator and not frozen. When choosing the surface to work the meat on, note that not all those available in your kitchen have a level of hygiene adequate for the purpose.
- Often the cutting boards found in home kitchens are not properly sterilized after being in contact with raw meat. If you usually use cutting boards built with natural materials, such as bamboo or wood, buy a specific one to be dedicated exclusively to the processing of products derived from animal meat. On the other hand, plastic or glass cutting boards can be washed without difficulty after having been in contact with the meat and are perfectly sterilized.
- Choose your cutting board not only based on the type of material it is made of, but also on its strength. A lot of force is used when beating meat, so a thin glass cutting board may not be the ideal choice for this task.
Step 2. Place the steak in a plastic food bag or wrap it in plastic wrap
This step has two very important functions: avoiding cross-contamination of food and limiting the loss of meat juices. Keeping the steak well protected minimizes contact of the meat and juices with the cutting board.
When wrapping the meat in cling film, remember that after beating it with the meat mallet its surface will increase. So make sure you leave enough room for the steak so it can expand when you start working with the meat tenderizer
Step 3. Work the steak
Beat it rhythmically with a meat mallet, starting in the center and moving outward. Instead of using only manual force, try to deliver firm and effective blows, applying a slight lateral thrust at the end of each movement to encourage the expansion of the flesh outward. Using the meat tenderizer correctly will result in a plump and inviting looking steak, rather than a thin sheet of worn-out meat. Work the steak over the entire surface, then flip it over and repeat the step.
- Don't have a meat tenderizer? No problem. Try using a high-bottomed steel or cast iron skillet, or a rolling pin or bottle of wine.
- Learn to use the correct side of the meat tenderizer. The face of the meat tenderizer which has small triangular or rounded tips is ideal for tenderizing meat. By hitting the meat with the rounded tips you will be able to break the fibers, cooking the result will be a much more tender and succulent steak. The flat side of the meat tenderizer is used to thin the meat and adapt it to special preparations that require more even cooking, such as cutlets or escalopes.
- After using the meat tenderizer, your steak may appear slightly battered. To try to mask this effect, you can bread it or protect it with other ingredients, such as cheese, bacon or lard.
Part 3 of 4: Tenderizing Meat By Marinating
Step 1. Soften the meat with an appropriate marinade
Not all marinades can be used for this purpose. Choose a marinade that contains acidic ingredients, such as vinegar or fruit juice. Also, consider which blend of spices or flavors you want to combine with the meat. The marinade can be purchased ready-to-use or prepared from scratch.
Pineapple juice is rich in bromelain. Bromelain is an enzyme capable of softening the hard fibers of meat. Unfortunately, once cooked, bromelain deteriorates, so only fresh pineapple juice should be used to marinate the meat
Step 2. Blend the marinade
The result of your preparation should be a smooth and enveloping blend. If you have chosen to use pineapple or kiwi juice due to the properties of their enzymes, it is advisable to blend them with a food processor to obtain a perfectly smooth marinade. If you want to make a cooked marinade, make sure it has reached room temperature before using it on meat. This will prevent the meat from being read during the resting phase in the liquid.
- As you dip the meat into the marinade, make sure there is enough liquid to cover it completely.
- Often the base of marinades is made up of acidic ingredients, so it is better not to use metal containers. When placed in contact with metal, acidic ingredients can trigger unwanted chemical reactions, sometimes giving the meat a strange taste.
Step 3. Optimize the marinating time
While the most tender cuts of meat only need a couple of hours of marinating, the more tenacious ones, such as the round roll, can take several hours of marinating or even an entire night. The longer the marinating time, the more tender the meat will be. The general rule recommends using fruit-based marinades for quick marinades, reserving those based on oil or vinegar for longer ones (sometimes up to 12 hours).
Step 4. During the marinating period, the meat should be placed on the lowest shelf of the refrigerator
Leaving it on the kitchen worktop would mean breaking the basic rules of good meat conservation. By placing it on the lowest shelf of the refrigerator you will prevent accidental spills of liquids from contaminating other foods.
Part 4 of 4: Soften the Meat by Braising it
Step 1. Brown the meat on all sides
To seal its juices inside, it must be browned on all sides. To do this, heat a sufficiently deep saucepan with a lid on the stove. Add a small amount of fat to the bottom of the pan, such as extra virgin olive oil. Wait until the fat is hot, then add the seasoned meat. When the meat is golden brown on all sides, remove it from the pan until you are ready to continue preparing. This step is essential in order not to overcook the meat.
If you want to add some vegetables, this is the perfect time to do it. You can use carrots, celery, garlic, zucchini, or any other vegetable of your choice. Try to cut the vegetables evenly and evenly, trying to give them a size suitable for the recipe you are preparing
Step 2. Deglaze the bottom of the pot
To do this, you will need to pour a liquid into the still hot pan; in this way all the residues present after browning will detach from the bottom and will go to flavor the final sauce. Normally this process is done using good wine or broth, or a combination of both. After adding your chosen liquid ingredient, scrape the bottom of the pan with a wooden spoon or kitchen spatula to collect any caramelized meat residue from searing.
- Often this step is performed using wine due to its high acidity. The acidity helps to break down the proteins present in the meat, further increasing the degree of softness and favoring an even more intense and complex final flavor. If you are not a wine expert, know that pinot noir is a great choice for deglazing.
- If you prefer to make an alcohol-free meal, you can use a mixture of broth and apple cider vinegar. Vinegar, as well as broth and wine, gives the dish a delicious flavor.
Step 3. Bring the cooking liquid to a gentle boil, then cover the pot with the lid
Add the meat and vegetables required by the recipe to the pot. You can continue cooking directly on the stove or complete it in the oven. In any case, the goal is to bring the liquid in the pot to a boil and then lower the temperature and let it simmer until completely cooked.
Ideally, the pot should be filled with liquid for about half its capacity. The meat should therefore be immersed in the cooking liquid for most of its volume. To maintain this condition, you can add more liquid at any time during cooking. Allowing the liquid to reduce excessively would result in a dish that is too dry
Step 4. Braise the meat very slowly
Check the cooking liquid level frequently to make sure it is always ideal. It must be cooked very gently, so do not allow the liquid to ever reach a boil. The secret of this cooking technique is to cook the meat at a moderate temperature for a long time, so that in the end it is tender and juicy.
