Score the steak across the top and underside of the meat very lightly. Step 2) Now, pour half of your salt you set aside on one plate. If you're using a highly acidic marinade like this chimichurri, they only need about 15 to 20 minutes to tenderize. How to Make It . At the most basic level, a good marinade should contain fat, acid, salt and sugar. Season steaks with a papaya- or pineapple-based rub or marinade. The "minute steaks" found in the supermarket are even thinner. Instructions Combine all ingredients in a bowl or freezer bag. The cuts should be just enough to soften the topmost layer of the meat, but not damage the shape of the meat. Pat dry the surface of your breakfast steak with a paper towel. For less tender steaks like flank, skirt or round, Wasser suggests a tenderizing marinade that contains acidic ingredients such as lemon juice, flavored vinegar or even Dr. Pepper as well as natural enzymes like ginger or pineapple. “Thin steaks are cooked quickly and finish in minutes,” such recipes promise, as if that’s a selling point. Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. Cook It Long and Low. But it doesn't start out that way. Salt it. Season the steak with salt and pepper when it's turned. Muscle fibers in meat are surrounded by layers of collagen, which is connective tissue. Remove steaks and discard marinade. One of … Preheat a heavy skillet over medium-high heat until the air over it shimmers and is uncomfortably hot for your bare hand. Common marinade ingredients, such as wine, ginger, lemon juice, and kosher salt, actually have double purposes. Serve hot, with a pat of butter if desired and a choice of steak sauce, Tabasco or Worcestershire sauce. It's super cheap, quick cooking and can be quite tender. Carefully place the steak in the hot pan. It's just another way to break apart muscle fibers that would otherwise be keeping meat tough. A Web Experience brought to you by LEAFtv, The Cook's Thesaurus; Beef Round Cuts; Lori Alden; 2005, How to Cook Steak With an Electric Skillet, How to Cook Beef Steak in a Convection Microwave, "Professional Cooking"; Wayne Gisslen; 2003. Because tri-tip steaks are leaner than a lot of other beef cuts, marinating will help them turn out juicy and tender. Lets take a look at a few methods to tenderize your steaks. Do one steak after another on the same plate to utilize the salt entirely. Step 1) Take your steaks and rinse them off. Pound it out. If it doesn't, the pan is not hot enough, so remove the steak and wait a bit longer. Grind in a spice grinder until finely ground, then add to a bowl. Deliciously tender. Modern recipes call for an array of tenderizing steps: piercing the meat with a thin blade, pounding it with a mallet, marinating it in oils and acids. Sear the steak on its first side for one to two minutes, depending on thickness, until cooking juices begin to seep through the pores on the upper side. They are best and tenderest when cooked quickly. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The reason is that the New York strip is known to be one of the most tender of steaks out there -- thanks to its short muscle fibers and small amount of connective tissue. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it. If … Turn the steak and finish it by cooking to the desired doneness, usually one to two minutes. Understand how tenderizing meat with heat works. Ad… Spoiler: This is a great way to reheat steak if you have time to spare. Pounding softens and tenderizes meat, making it easier to cut and eat. As you can imagine, a cut of meat like the flank has the exact opposite qualities. So, how do you make flank steak or petite sirloin steak tender? Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. If you don’t pat them dry, you’re basically steaming the meat, and steamed meat is bland and less flavorful. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Tenderizing preparations include marinating or pounding with a meat mallet. Heat a skillet over medium heat until hot. After the waiting period, rinse the salt off your steaks under cool running water. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love! Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Saute or braise cube steak for best results. The USDA says steaks should be cooked to an internal temperature of 145 degrees Fahrenheit as measured with a meat thermometer. Of course, if you have a meat mallet it will work great for tenderizing cubed steaks. For medium-rare, remove the steak when it reaches an internal temperature of 135-140°F. Flank steak, skirt steak and rib-eye are relatively thin steak cuts, often about an inch or less thick. 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