The Quickest Way To Tenderize Steak How To Tenderize Steak With A Meat Mallet Recipes
THE QUICKEST WAY TO TENDERIZE STEAK - HOW TO TENDERIZE STEAK WITH A MEAT MALLET
Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. It certainly beats using enzymes and chemicals which at best produce inconsistent results. Almost every kitchen has a meat mallet, most of which have never been used. The reason for this is that no-one has ever showed you how to use it.
Provided by Whats4Chow
Categories Steak
Number Of Ingredients 1
Steps:
- How hard do you hit? How long do you hit? Do you season the meat before or after tenderizing? Will the steak still look good if you beat the daylights out of it? These are all questions that this video will answer today.
- For this demonstration I am using sirloin steaks. The sirloin is an average cut that is certainly not revered for being tender, in the way that tenderloin is.
- We are going to season the meat before the tenderizing process. For the purpose of keeping things simple, I am only going to use salt and cracked black pepper. Whatever you decide to use, if it contains salt, then you have to add one extra ingredient, and that is sugar. Salt toughens meat, especially if the meat in question is not going to stand for anything longer than a few minutes before cooking it. The sugar counteracts the toughening effect of salt, with added bonuses... it also gives a wonderful crispy edge crust to meat when it is cooked and results in a rich deep flavor.
- Once you have seasoned both sides of the steaks, fold them in bread film of clingwrap and start with the tenderizing. This is where a bit of finesse comes in. You want to hit the meat medium to hard, certainly not hard enough to make holes in it, but hard enough to start flattening the meat out. This process breaks down the connective tissue in the flesh of the meat, resulting in a more tender steak.
- You also want to bash the fat cap as well as this is attached to the meat with the same connective tissue. Continue with the tenderizing until everything is uniform and the resulting steak is around half the thickness of the original.
- Now you are probably saying to yourself... "This is never going to look like the steak I started with when it's cooked" --- all I can say is "hang around until the end of the video when you will see just how good it looks".
- To cook the steaks, I have added 2 tablespoons of butter and a dash of oil to my pan. The pan is heated to 210c. You will see a time-lapse of the steak cooking where it will become clear how the tenderized steaks return to their original shape and size when cooked, but without the nasty tough connective tissue.
- Here we go.... These are only going to grill for 2 minutes per side...
- The steaks are a few seconds from coming out of the pan..... here is an overlay of the steaks that went into the pan, compared to the same steaks 4 minutes later. They have returned to almost exactly the same size and shape as they were before they were tenderized.
- Allow the steaks to rest for 2 minutes before serving.
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- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking.
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.
- Marinating. Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.
- Velveting. Velveting is a Chinese method of marinating meat in a cornstarch-based slurry prior to cooking. The cornstarch mixture is typically made with equal parts cornstarch, soy sauce and sesame oil (or vegetable or peanut oil), along with flavor components such as rice vinegar, Shaoxing wine or oyster sauce.
- Slow Cooking. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water).
- Enzymatic Application. Certain fruits, including kiwi, papaya, pineapple and Asian pears, contain enzymes that are effective in tenderizing tough meat.
- Scoring. Scoring meat involves cutting shallow slits into its surface. This is helpful for tenderizing tougher cuts of steak, such as flank, because cutting the meat severs the long fibers that make it tough to chew.
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