How do you tenderize steak?

Answer 1

Original Answer: you use a meat tenderizer. Its almost like a mallet but its usually metal

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Improved Answer: Marinating the steak is not only a great way to impart flavor, but also an easy way to help tenderize a steak. There are two types of marinades to tenderize steak: acidic marinades, and enzymatic marinades.

Acidic marinades rely on acids to release proteins into the meat that tenderize the beef. Some common acidic marinade ingredients include, wine, vinegar, and lemon or lime juice. However, if these marinades are used too long, the proteins released will eventually make the meat even tougher. If using an acidic marinade, only soak the meat for two hours before using.

Enzymatic marinades have special enzymes that are released into the meat that tenderize them. These enzymes are most often found in fruits like pineapple or papaya. The calcium in dairy products can also use enzymes to break down meat.

The white, powdery meat tenderizer products on the market WILL tenderize steaks, however they typically contain MSG--an additive that many people are allergic to, which is why marinades are typically the best way to go when tenderizing a steak.

Answer 2

There are several ways which include, but are not limited to:

Jacquard tenderizing: Piercing the steak hundreds of times with blades or needles that are about the size of a toothpick. Machines that do this can be bought in most kitchen and restaurant supply stores.

Pounding: Using a meat tenderizing mallet, you strike the steak repeatedly until you've covered the entire surface.

Chemical tenderizing: This falls into two common forms. The first and most efficient is marinading. Using a special blend of seasonings and liquids, you soak the steak under refrigeration for a designated period of time before you cook it. Many marinade recipes can be found on line and in cook books, and premixed solutions can be bought at nearly any grocery store. The second form is the use of powdered "Meat Tenderizer". This is a relatively useless item that does very little to improve either the tenderness or the flavor of the steak. But should you desire to use it, go with the higher quality brands. You can by them in nearly any grocery store, but remember you get what you pay for.

Each of these methods has it's pros and cons. I've found in my personal experience that a combination of these methods works best. I Jacquard and then marinade for 24 hours. But there is no accounting for personal experience, and thus trial and error will help you find the best way for you.