How do you tenderize steak?
Sandra S. Hildreth
A trick I learned from The Railhead several years ago in Dallas is to
use Lemon Pepper Seasoning. Sprinkle both sides, allow to sit a couple
of hours, then grill according to the thickness of the steak. Absolutely
wonderful!
Lemon or lime juice works wonders as well.
Sandra Hildreth (From Texas where the steaks are just about as good as
those from Kansas)
Magpie wrote:
>
> Does anyone know how to tenderize steak? The steaks
> at Red Lobster are so tender, but I can't seem to get them just as
> tender at home. I've tried pounding them with a steak mallot, sprinkling
> on meat tenderizer, and marinating them in soy sauce. Nothing seems
> to work for me. I've broiled them for 7minutes on each side and fried
> them in a wok.
>
> Thank you so much,
> Magpie
Lloyd Evans
Magpie wrote:
>
> Does anyone know how to tenderize steak? The steaks
> at Red Lobster are so tender, but I can't seem to get them just as
> tender at home. I've tried pounding them with a steak mallot, sprinkling
> on meat tenderizer, and marinating them in soy sauce. Nothing seems
> to work for me. I've broiled them for 7minutes on each side and fried
> them in a wok.
I get at Sam's Club in the large economy size, something acidic, i.e.
citrus juice, vinegar, or what have you , and some olive oil, usually use
lots of garlic, I buy chuck to use for kabobs and after a half hour in
this stuff it is very tender.BTW, you usually have to pierce the meat w/
fork tines to allow it to get evenly tenderized.
Lloyd
Magpie
Does anyone know how to tenderize steak? The steaks
at Red Lobster are so tender, but I can't seem to get them just as
tender at home. I've tried pounding them with a steak mallot, sprinkling
on meat tenderizer, and marinating them in soy sauce. Nothing seems
to work for me. I've broiled them for 7minutes on each side and fried
them in a wok.
Thank you so much,
Magpie
Dan Wistrup
Magpie wrote:
Well, I don't know how Red Lobster does it, but when I worked at
Ponderosa Steak House (admittedly many moons ago) Their steaks came
frozen in plastic bags in a marinade solution. As they thawed, they
were "automatically" marinaded. God knows what the solution was, but
it worked.
At home, I usually use meat tenderizer and perforate the steak with a
large fork. Rub in a little water, too. Let it sit for about an hour.
Now, I only use this method on the cheaper cuts of meat (like chuck
steaks). The better cuts don't require tenderizing. You're not, by any
chance, eating steak (shudder) well done are you?
Hope this helps.
---------------------------------------------------------
All opinions are mine and only mine, and have nothing to
do with my employer, who could care less anyway.
Sean Yamamoto
Dan Wistrup <dwis...@localnet.com> writes:
>
> Well, I don't know how Red Lobster does it, but when I worked at
> Ponderosa Steak House (admittedly many moons ago) Their steaks came
> frozen in plastic bags in a marinade solution. As they thawed, they
> were "automatically" marinaded. God knows what the solution was, but
> it worked.
Alcohol and acids will break down muscle fibers in steak (that's why red
wine is used often as a marinade component, especially in the tougher game
meats).
Freezing meat has a similar effect in that the ice crystals rupture some of
the muscle fibers and cellular walls. However, for this reason a thawed
steak will leak out a lot of juices.
> At home, I usually use meat tenderizer and perforate the steak with a
> large fork.
Same technique. The muscle fibers are being broken. Easier to separate, but
the actual fibers aren't really any more tender. That's why severely tender-
ized steaks are stringy and easy to cut.
> Rub in a little water, too. Let it sit for about an hour.
> Now, I only use this method on the cheaper cuts of meat (like chuck
> steaks). The better cuts don't require tenderizing.
That's right. Meat quality from the body of the steer ranges dramatically
from location to location. In addition, the various grades of meat reflect
quality measures. A good steakhouse is getting USDA Prime, a grade not avail-
able in the average supermarket.
Also the way you cut the cooked meat will make a difference. Certain cuts
of meat (e.g., London Broil) do well when sliced on a bias. This slices dia-
gonally through the muscle fibers.
S.
--
Sean Yamamoto Silicon Graphics, Inc.
se...@sgi.com "Apply Occam's razor."
If William of Occam had a beard, it wasn't because his razor was dull.
Lloyd Evans
Magpie wrote:
>
> Does anyone know how to tenderize steak? The steaks
> at Red Lobster are so tender, but I can't seem to get them just as
> tender at home. I've tried pounding them with a steak mallot, sprinkling
> on meat tenderizer, and marinating them in soy sauce. Nothing seems
> to work for me. I've broiled them for 7minutes on each side and fried
> them in a wok.
Arthur A. Simon, Jr.
Magpie wrote:
>
> Does anyone know how to tenderize steak? The steaks
> at Red Lobster are so tender, but I can't seem to get them just as
> tender at home. I've tried pounding them with a steak mallot, sprinkling
> on meat tenderizer, and marinating them in soy sauce. Nothing seems
> to work for me. I've broiled them for 7minutes on each side and fried
> them in a wok.
>
> Magpie
==================================================
If your steaks are thin, like cube-steaks (the cubing
is a breaking up of the meat fibers), you will profit
from enzymatic tenderising (Adolph's/papain tenderizer,
pineapple juice), acid tenderizing (wine, lemon juice)
or any other method. Thicker steaks are harder. If the
meat is not well marbled, you're only going to tenderize
that tissue the agent reaches, that is: the surface and
whatever the liquid get in touch with (through blood
vessels, marbling layers, etc). You can help my using
a sharp needle to puncture the surface well. Most people
use fork tines, I use a couple of those little things you
stick into the ends of corn-on the-cob. Grasped between
thumb and fingers, you can make pretty short work of
puncturing that meat deeply without teaaring it up much.
While marinating, work the meat a couple times with your
hands, squeezing, etc. to work the tenderizer in.
You're facing another problem, though. You're assuming
that the best steak you can buy is the same quality as the
restauranteur's stuff. That's not always true.
pamela davis
On Aug 22, 1996 17:24:59 in article <Re: How do you tenderize steak?>,
'"Arthur A. Simon, Jr." <aas...@tribeca.ios.com>' wrote:
>You're facing another problem, though. You're assuming
>that the best steak you can buy is the same quality as the
>restauranteur's stuff. That's not always true.
quality beef. But, IMHO, if you buy a grocery store steak cut - like
sirloin or porterhouse - it ought to be tender. If your's aren't, I
suggest it's the initial purchase that's the problem.
s f
Please, don't think that just because it has a fancy name - it's going to
be tender. Most groceries don't sell "choice" beef. If they do, they make
a big deal out of it. If you are able to buy a high-choice meat in a
better cut, like NY steak or fillet, the meat will be tender. Don't expect
miracles out of round steak or sirloin, they seem to have the tenderness of
shoe leather these days. Standards have been downgraded more than once
over the last few years and what used to be perfectly acceptable pieces of
meat are now just good for hamburger.
Back to tenderizing. It can be done using Adolph's tenderizer or there are
a couple of mechanical ways to do it.
``````````````````````````````````````````````````````````````````````````````````````````````````````````````
On Aug 23, 1996 16:06:52 in article <Re: How do you tenderize steak?>,
Albert Sykes
Magpie wrote:
: Does anyone know how to tenderize steak? The steaks
: at Red Lobster are so tender, but I can't seem to get them just as
: tender at home. I've tried pounding them with a steak mallot, sprinkling
: on meat tenderizer, and marinating them in soy sauce. Nothing seems
: to work for me. I've broiled them for 7minutes on each side and fried
: them in a wok.
: Thank you so much,
: Magpie
You have the right idea but your sequence needs refinement.
Sprinkle tenderizer on meat, then moisten with soy sauce or worchester-
shire, then beat the hell out of it with a regular eating fork to work
the wet tenderizer deep into the meat. Let marinate for at least 1/2hr.
Enjoy,
Alpha Kilo
Ellen Smith
kens...@epix.net (Albert Sykes) wrote:
>>>Magpie wrote:
>>>: Does anyone know how to tenderize steak?
Well, I like to lay mine on the driveway, cover with foil, and then
drive over them a few times. Hope this helps!
DKU
On Wed, 04 Sep 1996 10:01:27 GMT, ya...@ionet.net (Ellen Smith) wrote:
>>>>Magpie wrote:
>>>>: Does anyone know how to tenderize steak?
>
>Well, I like to lay mine on the driveway, cover with foil, and then
>drive over them a few times. Hope this helps!
several layers of plastic wrap work better. it stretches and is far
more quiet.
diane
**************************************************************
"Thirty-five is a very attractive age. Society is full of
women of the highest birth who have, of their own free choice,
remained thirty-five for years." Wilde
**************************************************************
Mary Ash
refrigerator for several hours. Here is one of my favorite recipes:
Rosemary Roundsteak
From: Good Housekeeping
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup corn oil
1/4 cup light corn syrup
1 teaspoon rosemary, crushed
1/2 teaspoon dry mustard
2 garlic cloves, crushed
1 beef top round steak, 1 1/4-inches thick, about 2 pounds
Unseasoned meat tenderizer
Combine red wine vinegar, soy sauce, corn oil, corn syrup, crushed
rosemary, dry mustard and crushed garlic cloves. Place mixture in large
zip loc bag or non-reactive container.
Season steak with meat tenderizer. Add meat to marinade. Let marinate at
least 4 hours in refrigerator.
Remove steak from marinade and grill until cooked medium-rare or until
you like it. Brush steak frequently with marinade while cooking. Serves
8.
Mary
Ellen Smith
Mary Ash <sm...@ridgecrest.ca.us> wrote:
>>>DKU wrote:
>>>>
>>>> On Wed, 04 Sep 1996 10:01:27 GMT, ya...@ionet.net (Ellen Smith) wrote:
>>>> Make up your favorite marinade and place the steak in it. Let marinate in
>>>refrigerator for several hours. Here is one of my favorite recipes:
Did I really write this? I'm getting better ain't I? :)
Lin Nah
I think tenderising steak does not require pounding.
It merely requires time in marinating the steak.
I marinate my steaks in white wine (use cheap cask wines or left over
wine from the night before) and add other things to the marinade,
depending on what I am doing with the steak. So these can range from
(ie one or a combination of the following) Worchestershire sauce, garlic,
honey or sugar, freshly crushed black pepper, ginger, tobasco sauce,
and whatever other herbs or spices come to mind/in pantry/in recipe.
if you don't like white wine, try red wine or even cider or wine vinegar.
I've also used lemon juice. SOmeone suggested kiwifruit (sliced) placed
on top and below the steak).
I try to marinate my steaks overnight or for at least 2 - 3 hours. the
longer you marinade it the more tender it becomes. However don't leave
it too long marinating for fear of bacteria. probably no more than 24 hrs
(or whatever the experts here say). Always put the steak in the fridge
while it marinates. you can bring out around 30 minutes to warm to room
temperature before cooking it.
Lin
who does not own a steak mallot
Lin Nah
oops forgot to add...
In Chinese cooking, sometimes corn starch is used in the marinade
to tenderise the meat. I don't suggest this for steaks unless
you are doign something that has a sauce where the corn starch can
then thicken the sauce.
You don't want to use too much. A little goes a long way.
just a very light coating. (probably with my cooking is I don't
have exact measures) At a guess I'd say around a teaspoon of
cornstarch to 2kgs of sliced pork or beef. you'll have to play
around till you get it right.
This goes in at the same time you are marinating it with the
soyasauce or 5 spice powder or whatever you are doign to marinate it.
Usually you don't need it for good cuts of meat.
lin
Brawny
lin...@comu2.auckland.ac.nz (Lin Nah) wrote:
>I think tenderising steak does not require pounding.
>
>It merely requires time in marinating the steak.
>
>I marinate my steaks in white wine (use cheap cask wines or left over
>wine from the night before) and add other things to the marinade,
I believe that it is the acid in the marinade that will tenderize...i.e., wine,
vinegar.
bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
EskWIRED
: Magpie wrote:
: : Does anyone know how to tenderize steak?
Don't let the cows get much exercise, and slaughter them young. Use only
the muscles which are under little stress, like the loin.
--
=========================================================
--------...@shore.net------------
=========================================================
Andreas Ramos
: : at Red Lobster are so tender, but I can't seem to get them just as
: : tender at home. I've tried pounding them with a steak mallot, sprinkling
: : on meat tenderizer, and marinating them in soy sauce. Nothing seems
: : to work for me. I've broiled them for 7minutes on each side and fried
: : them in a wok.
Well... first of all, it's the quality that you buy. A flank steak or
shoulder is cheap, because... it's tough. The more expensive, the more
tender.
Which leads to aging. The longer the beef ages, the more tender. Aging
means that they hang the side of beef in a cool room. Most slaughterhouses
and supermarkets aren't going to age the meat more than a few days: it
fills up freezer space. Some places, such as Morton's, may age up to three
weeks. So tender it's like butter in your mouth.
So... if you've bought a high grade, well-aged steak, then it's hard to
ruin it. Don't worry about rules such as "7 minutes per side". Just put it
in the pan. Wait till one side is done. After a few minutes, lift it with
a fork and look. If it looks good TO YOU, it's done. Some people want it
more done, some less.
You can also listen to the pan. Most people don't realize this. When the
burgers or steaks are done on one side, the sizzling sound changes to a
higher level. It really does. Try this. Very handy: just chuck whatever
into the pan and then keep an ear on it while you prepare the rest of the
food.
Don't flip the steak back and forth. Very common mistake. It only cooks a
bit on one side, then then a bit on the other side.
Don't use olive oil for a steak in a pan. Olive oil has a much higher
temperature than butter. The steak will become harder.
So... if you bought cheap steaks, how do you tenderize them? I learned
this from German butchers at Heidelberg.
If you have time, marinate the meat with a tenderizer. Tenderizers are
made from papayas, which contain a natural meat tenderizer. Vinegar, oil,
beer, etc. won't tenderize meat. They just flavor it. Use the tenderizer
according to instructions. You can use wine/beer etc along with the
tenderizer to include flavor. Add a few sliced onions, garlic, etc.
The quick method: the point of tenderizing is to break down the protein
strands. That can be done by chemicals (tenderizers), by time (aging), or
by breaking them. Use a meat mallet (it has points at the pounding surface
to break into the meat). My favorite way is to use the flat of a cleaver.
I have a Zwilling cleaver, the large German kind. Lay the meat on the
counter, warn everyone by shouting "incoming!" and whack the holy hell out
of the meat. About 4-5 whacks should do it. It flattens the meat
considerably, but cooking will bunch it up again. You need to break the
protein strands, so a fork isn't going to do much.
Executive Summary:
The easy (but expensive) way: buy better meat.
The cheap way: marinate in tenderizer and then pound the steak.
--
--
yrs, andreas
__________________________________________________________________________
Andreas Ramos and...@andreas.com http://www.andreas.com
EllenSmith
bra...@knox.mindspring.com (Brawny) wrote:
>>>lin...@comu2.auckland.ac.nz (Lin Nah) wrote:
>>>bra...@knox.mindspring.com
>>>http://www.mindspring.com/~bjbear/brawny.html
uh...brawny? Aren't you posting quite a bit today? um.....I don't know
if I would do that if I were you....are you ok or what?
Michael Edelman
Magpie wrote:
: Does anyone know how to tenderize steak? The steaks
: at Red Lobster are so tender, but I can't seem to get them just as
: tender at home. I've tried pounding them with a steak mallot, sprinkling
: on meat tenderizer, and marinating them in soy sauce. Nothing seems
: to work for me. I've broiled them for 7minutes on each side and fried
: them in a wok.
How to get tender steaks:
1. Buy top grade beef, with a lot of fat marbling.
2. Buy the more tender cuts. Or....
3. Chemically tenderize.
The first two options cost money. The thirds is what Red Lobster
and other chains do. You're not getting a tender steak, but a partially
digested one. They use an enzyme extracted from papayas
to partially dissolve the coinnective tissue in the meat. There's a
big difference between such a piece of processed meat and an expensive
piece of meat.
--mike
Harry H Conover
Brawny (bra...@knox.mindspring.com) wrote:
:
: I believe that it is the acid in the marinade that will tenderize...
: i.e., wine, vinegar.
:
: bra...@knox.mindspring.com
: http://www.mindspring.com/~bjbear/brawny.html
Just a suggestion, but try ordinary pineapple juice. Does wonders!
Harry C.
Harry H Conover
Michael Edelman (m...@pookie.pass.wayne.edu) wrote:
:
: How to get tender steaks:
:
: 1. Buy top grade beef, with a lot of fat marbling.
Amen. Far too many people will chose beef based on its lack of
fat marbling. Evidently they don't realize that marbling is one
part of the selection criteria for upgrading choice cuts to prime.
Most retail outlets don't offer prime beef, but you can come pretty
darn close by a careful selection of a choice cut that shows good
marbling.
Harry C.
Mary f(pud)
I use Moosemeat's mallet that he made. Also for london broil, i
marinate it in teriaki sauce and beer and then poke the devil out
of it for several hours (well each time I turn it in the marinade)
with a 2 prong fork. Ah heck, here's the recipe:
Brian's London Broil
My SIL has had rave reviews from this recipe. She told me that her
brother, Brian, gave her the recipe.
3-5 pound London broil, 1 1/2 inches - 2 inches thick
1 bottle of Kikkoman Teriyaki marinade (no other!)
1 bottle of imported beer (e.g., molsen golden ale)
Poke beef all over (I mean really poke the devil out of it). Pour
marinade and beer over meat. Let marinate at room temperature for 1-3
hours, turning occasionally and poking, or marinate overnight (turning
and poking).
Heat Grill on high. Grill meat 10 minutes on each side, or until
desired temperature is reached. During grilling, baste meat with
marinade. Remove meat from grill and let rest for 10 minutes. While
meat is resting, heat remaining marinade. Slice meat thinly on the bias
and serve with marinade on the side. This is perfect with buttered rice
and a green salad. Serves 6 - 10, unless Bernie is eating with you.
--
Mary f. (hey...cut that out...these are jeans, not a tree trunk,
although, Bernie does call them sticks!)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/@ .-'`~ ~-. ;-;;,_
|,4- -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (hey, Simba, look mom is part
scratching post!! Keeeewwwwl!)
http://home.earthlink.net/~maryf