The best natural ways to tenderize steak involve using enzymes from fruits (like kiwi, papaya, pineapple) in a marinade, acids (vinegar, citrus juice, buttermilk), salt curing, pounding, or scoring the meat to break down fibers, with gentle slow cooking (sous vide, low & slow) also being effective for tougher cuts by melting collagen. For quick results with thinner cuts, enzymatic marinades or pounding are great; for broader application, salt or acid marinades work well, while low-and-slow is ideal for roasts.
Vinegar, lemon juice, and even yogurt have a softening and tenderizing effect on meats.
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
While there are a lot of different methods for tenderizing steak, after testing seven techniques, we found that the best is sprinkling the steak with meat tenderizing powder and letting it sit for about 15 minutes before cooking. The tenderizing powder yielded the most tender results with a small amount of prep.
Marinating. Marinating steak in an acidic mixture—such as citrus juice, vinegar, or yogurt—is a proven way to tenderize and infuse flavor. Combine your acid of choice with oil and spices to create a marinade that works wonders on cuts like skirt steak or London broil.
Nick Boukes Preheat pan a few minutes on medium, add oil Steak 3 mins on then flip 3 mins again, flip 2 mins, flip 2 mins, remove Let rest for 5-10. Id been using higher heat methods per usual but found this on a website and tried it. Came out good.
Wine and beer contain acids and tannins, which are both natural tenderisers. Beer/wine will also add great flavour to your meat dishes. Method: Soak beef in beer or wine for at least an hour before cooking.
While an already-tender USDA Prime filet mignon doesn't need a massage to be tender, it would still benefit from gently rubbing olive oil, salt, pepper, or other spices into it. Cuts that naturally have more connective tissue, like chuck roast, are tougher by nature and need some tenderizing.
Let the Steak Rest
Meat that is cut too quickly loses its natural fluids and becomes dry. One of the key components of the secret to a juicy steak is resting it, which produces a soft, flavorful cut every time it is served.
The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.
Work Faster With Baking Soda
Tenderizing with a baking soda solution is faster than using a saltwater brine. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working.
On either a cutting board or some other cleanable surface, lay down a bed of salt the size of your steak. Place the steak on top, and completely cover it with salt. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes). Rinse the salt off the steak thoroughly and pat it dry with a paper towel.
What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.
Here are the results: Both steaks were indeed tenderized - the one that went in the salt is, as in our previous test, the winner. But the soy sauce one was close, and the soy gave it a deeper, richer flavor. How do you tenderize your steaks?
Our Top Meat Tenderizer Picks
How lemon juice tenderises the meat. An acid-containing marinade not only helps to flavour meat; it also helps to tenderise it.
Find out how below, and don't forget to ask your butcher about these cuts.
As a rule of thumb for a steak 1 inch thick– 2 minutes each side for rare 3-4 mins each side for medium-rare 4-6 mins each side for medium For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.
The 6-to-1 grocery shopping method limits what you purchase to specific categories in order to save time and money at the store. Here's what you get: six vegetables, five fruits, four protein sources, three starches, two sauces or spreads, and one item just for fun.
The "3 minute steak rule" generally refers to cooking methods that use a series of three-minute intervals, most commonly the 3-3-3 rule (sear 3 mins each side on high, then 3 mins each side on low/indirect heat for medium-rare) or variations like the 3-3-2-2 method, emphasizing creating a crust and finishing gently for a juicy result, followed by a crucial 3-5 minute rest to redistribute juices. It's a guideline for achieving a good sear and doneness, especially for steaks around an inch thick, but times should be adjusted for thickness and preference.