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Easy ways to tenderise steak you probably never thought of, say chefs
The allure of a perfectly cooked steak lies in its delicious combination of tenderness, juiciness and rich flavour. Whether it’s a juicy ribeye, a tender filet mignon or a flavoursome sirloin, there’s a cut to suit every taste. Not all steaks are created equal, however, as some are known to be tougher than others. For example, cuts from areas of the cow that get more work, such as the chuck or round, tend to be more fibrous than cuts from areas that don’t get as much exercise.
Beef derives its toughness from the connective tissue found throughout the meat. Many methods of tenderisation, such as beating beef with a mallet, piercing it with a fork or cutting it, work by physically breaking down these fibres. Other tenderising techniques involve softening the meat with marinades and brines (although it’s worth remembering that marinades can’t penetrate very deep into a cut of meat). There are also specific cooking methods that break down these stringy connective tissues.
Poke with a fork
It may seem simple, but piercing a steak with a fork can have a similar effect to beating it with a meat hammer, but with far less effort. To be more precise, piercing beef tears apart the tough connective tissue and muscle that can make it tough to chew. Also, if you’re looking to add flavour to your steak, breaking up the meat with a fork can help marinades penetrate the meat. However, it’s important to be careful and avoid over-piercing tender cuts such as ribeye, as this can give the meat a mushy texture.
You may need to pierce both sides of the meat to make this work, but it’s still a relatively quick way of softening beef that many chefs use. Plus, you can use standard kitchen utensils without needing any special equipment. However, if you prefer a quicker method of tenderising and expect to be doing this a lot, you may still want to invest in a tenderiser that uses an array of sharp needles to penetrate the meat.
In the interests of full disclosure, not all chefs agree that piercing a steak with a fork is the best way to tenderise beef. Rok Jurca of Pro Family Chef says that piercing raw meat can result in the loss of meat juices and therefore flavour. Other chefs claim that piercing meat can introduce bacteria into the steak if it’s not cooked at a temperature above 155 degrees.
Sprinkle with baking powder
Most of us know the benefits of sprinkling salt on a steak. Not only does it add flavour, but the seasoning can also soften the meat by breaking down tough muscles and fibres near the surface. However, not so many of us know that sprinkling beef with baking soda can be just as effective, if not more so, at tenderising the meat. This is because baking soda actually changes the chemistry of beef. Instead of breaking down stringy connective tissue, baking soda raises the pH of the meat’s surface, making it more alkaline in a process known to chefs as velveting. This, in turn, helps to prevent the proteins in the meat from binding together and toughening during cooking.
According to Patricia S. York of Southern Living, baking soda can tenderise beef even faster than salt. York says that 15 to 20 minutes in a baking soda brine is enough to tenderise steak, while a salt brine takes 30 minutes to begin the tenderisation process. Last but not least, meat can be left in baking soda for longer than in salt without fear of becoming mushy. To achieve optimum tenderness, Tasting Table recommends calculating the weight of the meat and then using just 1% of that weight in baking soda to make your brine.
Soak it in a cornstarch mush
When it comes to tenderising beef, cornstarch works in a similar way to baking soda, in that it can stop the proteins in the meat sticking together during cooking by making the outside of the meat more alkaline. It also creates a shield that can trap moisture, preventing the meat from overcooking and becoming tough. The method of marinating beef in a cornstarch slurry, sometimes called velveting, is often used by chefs in Chinese restaurants to soften beef before the high-heat process of stir-frying.
While there are various recipes for cornstarch-based marinades, Kikkoman’s version uses cornstarch, whisked egg whites, salt and sesame oil or rice vinegar. The beef is cut into thin slices, marinated in the marinade for about 30 minutes, blanched in boiling water and then stir-fried. The cornflour creates a protective coating around the beef, keeping it moist and tender during the cooking process.
Using a cornstarch batter can be a great option if you want to achieve tender and velvety beef in stir-fry dishes. The cornstarch helps to create a silky texture and prevents the meat from becoming tough and chewy. It’s a technique widely used in Chinese cuisine to achieve tender meat in stir-fry dishes.
Other considerations
While the above methods can help to tenderise steak, it’s important to consider a few additional factors. One is the quality of the meat itself. Choosing a higher grade of steak, such as USDA Prime or Choice, will generally result in a more tender and flavourful end product. Another factor is cooking technique. Correct cooking methods, such as searing over high heat and allowing the steak to rest before slicing, can contribute to a more tender steak.
It’s also worth remembering that different cuts of steak naturally have different levels of tenderness. For example, a tenderloin or ribeye will naturally be more tender than a tougher cut like a flank steak. Understanding the characteristics of different cuts and adjusting your cooking methods accordingly can help you achieve the desired level of tenderness.
Ultimately, the choice of tenderisation method will depend on personal preference, the specific cut of beef and the time available for preparation. Whether you choose to pierce the steak with a fork, use baking soda or a cornstarch slurry, these alternative tenderising methods can give you a tender and delicious steak that will impress your taste buds.
Remember to experiment and find the method that works best for you and your desired flavour profile. With a little practice and understanding, you’ll be able to cook perfectly tender steaks that will delight your family and friends.
So next time you’re looking to enjoy a delicious steak, try these simple and creative ways to tenderise your meat. Your taste buds will thank you!
FAQS
Why should I tenderise my steak?
Tenderising your steak helps to break down the tough connective tissue in the meat, resulting in a more tender and enjoyable eating experience. It improves the texture and makes the steak easier to chew.
Are there any risks associated with steak tenderisation?
While tenderising methods such as piercing with a fork or using baking powder are generally safe, it’s important to handle raw meat with care to avoid cross-contamination. Ensure good hygiene practices and cook the steak to the recommended internal temperature to eliminate any potential bacteria.
Can I tenderise all cuts of steak using these methods?
Yes, these tenderisation methods can be applied to various cuts of steak. However, it’s important to remember that some cuts are naturally more tender than others. Adjusting cooking techniques and choosing higher grade cuts can also contribute to a tender end result.
How long should I pierce the steak with a fork?
The steak should be pricked with a fork moderately and evenly on both sides. The length of time can vary, but a few minutes of gentle piercing should be enough to tenderise the meat. Avoid over-piercing, especially with more tender cuts such as ribeye.
Can I use baking powder on any type of meat?
Baking soda can be used to tenderise various types of meat, including steak. However, it’s important to follow the recommended proportions and guidelines to avoid overly altering the flavour or texture of the meat. Use in moderation and adjust to personal preference.
Is a cornstarch batter suitable for all types of beef dishes?
Cornstarch velvet is often used in Chinese stir-fry dishes. It helps create a silky texture and prevents the meat from becoming tough and chewy. While this may not be necessary for all beef dishes, it can be a good option if you want tender meat in stir-fry preparations.