If you have ever cooked steak, then you know making a perfectly juicy,tender steak is not the easiest task. What does Tenderizing do? Tenderizing steak breaks down the connective tissue in the meat, leaving you with a much smoother, more delectable eating experience. Think about a deliciously slow-cooked chuck roast or brisket; it is so soft because slow cooking tenderizes the meat over time.
Rub your steak with baking soda, don't leave out any of the sides. Use about half a tablespoon for every pound of steak.
Put your steak in the fridge for at least three hours. Feel free to leave it in the refrigerator overnight to maximize tenderness!
Rinse the baking soda off the steak and cook it as desired.
Bladed Meat Tenderizer
This is our go-to way to tenderize Pre grass-fed and finished steaks. This gadget is straightforward to use and will quickly tenderize your meat. The bladed meat tenderizer is especially great because it leaves little holes on the meat, allowing marinades to absorb better into the steak. Whether you're an experienced chef or a new chef, this bladed meat tenderizer is akitchen staple.
Pounding to Tenderize
Another easy and also classic way to tenderize your steak is with a mallet. You don't even need a mallet for this tenderizing trick. All you have to do is place the steak between plastic wraps and pound each side of the meat. Feel free to grab a skillet or a rolling pin to beat the meat down. If using a mallet, remember to utilize thespikey side. The little spikes cut up the connective tissue and muscle fibers. This allows your steak to cook far faster and at a higher heat. Pounding steak leaves the meat more even, thus allowing it to have a faster and more predictable cook time.
Adding salt to the outside of a piece of steak draws out moisture. The salt then dissolves into the moisture, creating a sort of brine that is reabsorbed into the meat. This process breaks down the lean muscle proteins in the steak, making it much more tender and juicier.
Salting a steak is a very simple process. Sprinkle a tablespoon of salt onto both sides of your grass-fed and finished beef, and then leave it uncovered in the refrigerator on a wire rack to allow time for the salt to draw out the moisture, dissolve, and then reabsorb. Be sure to do this 24 hours before you cook your beef, so there is sufficient time for this culinary magic to happen. However, if you're short on time, you should salt your beef for at least 40 minutes before cooking. Ideally, you'll remember to prep your grass-fed and finished beef, but salting the meat directly before cooking is your best route.
Grab theBest Steak From Pre Brands
Tenderizing meat is a fun way to get the softest bite, no matter what cut of steak you are using! But you always want to use the highest quality steak. Pre knows a thing or two about grass-fed beef. We've been at the top of thegrass fedbeef game for years. Frompasture, topackage, toyour table, we consistently source only grass-fed & finished beef that has been raised and finished without the addition of hormones, antibiotics, or GMOs.
Check out our store locator to find where you can buy Pre near you, or purchase from our online store and get Pre beef sent right to your door!
Have you ever been told to rest your steak before cooking? Have you ever wondered what people mean by “resting” a steak? We are here to answer that question.
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