7 Ways to Make Your Steak Tender and Juicy

Making steak tender might seem like a daunting task, but with the right techniques, it’s actually quite easy. That being said, it’s important to remember that not all cuts of steak are created equal. Some cuts are naturally more tender than others. However, even if you have a tougher cut of meat, there are ways to make it more tender and enjoyable to eat.

One way to make steak tender is to marinate it before cooking. Marinating allows the meat to absorb flavors while also breaking down tough muscle fibers. A simple marinade can consist of ingredients like olive oil, vinegar, garlic, and herbs. You can marinate the steak for as little as 30 minutes or up to 24 hours depending on your preference. Another option is to use a meat tenderizer tool, which consists of small metal blades that poke holes in the meat to break down the fibers.

1. Choose the Right Cut

The cut of meat used for steak greatly affects how tender it will be. Cuts that are naturally tender require less effort to make them tender, while tougher cuts will need a bit more work. Generally, cuts from the loin and rib areas tend to be more tender than those from the shoulder or leg. Some of the most tender cuts include filet mignon, ribeye, and strip steak.

2. Properly Season the Meat

Seasoning your steak is key to achieving a juicy and tender final product. Salt your steak at least 40 minutes before cooking it, or even overnight, to allow the salt to penetrate the meat and break down its fibers. Apart from salt, you can also add other flavorings like black pepper, garlic, and herbs to enhance the taste.

3. Marinate the Steak

A marinade is a great way to tenderize tougher cuts of meat. Marinate your steak overnight in an acid-based marinade made with ingredients such as vinegar, lemon juice, wine, or buttermilk. The acidity in the marinade will help break down the meat fibers and make it more tender.

4. Bring the Steak to Room Temperature

Letting your steak sit at room temperature for at least 30 minutes before cooking it will help it cook more evenly. This is because cold meat takes longer to cook through, resulting in overcooking on the outside while the inside remains raw.

5. Use a Meat Tenderizer

A meat tenderizer is a tool that has small blades or spikes which pierce the meat and break down its fibers. Use a meat tenderizer before cooking your steak, especially if you have a tougher cut. However, be careful not to overdo it, as too much tenderizing can turn the meat into mush.

6. Cook Your Steak Low and Slow

Cooking your steak on low heat for a longer period of time will help it be more tender. Slow-cooking allows the heat to penetrate evenly into the meat and break down the collagen, making it more tender. You can cook your steak in a slow cooker or oven for several hours at a low temperature.

7. Rest Your Steak Before Cutting

After cooking your steak, let it rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

8. Slice Your Steak Against the Grain

When cutting your steak, make sure to cut against the grain. This means cutting perpendicular to the direction of the muscle fibers. This ensures that you are cutting through the muscle fibers, rather than with them, making the meat more tender.

9. Don’t Overcook Your Steak

Overcooking your steak will result in it being tough and dry. To avoid this, use a meat thermometer to check the internal temperature of your steak. The ideal temperature for medium-rare steak is 135°F, while medium is 145°F. Remove the steak from the heat a few degrees before it reaches the desired temperature, as it will continue to cook while resting.

10. Use a High-Quality Grill or Pan

The final factor to consider is the type of grill or pan you use to cook your steak. A high-quality grill or pan with a heavy bottom will cook your steak evenly and give it a nice sear, ensuring a juicy, tender final product. If you’re grilling, make sure to preheat your grill before cooking your steak.

Section Two: Tips and Tricks for Making the Perfect Tender Steak

1. Choosing the Right Cut of Meat

When it comes to steak, not all cuts are created equal. Some cuts naturally have more fat, marbling, and tenderness than others, so it’s essential to choose the right one based on your desired outcome. For tender steaks, choose cuts like filet mignon, ribeye, or sirloin. Avoid tough cuts like flank steak or round steak, which require more time and effort to tenderize.

2. Salt Your Steak in Advance

One of the most overlooked but essential steps for making a tender steak is to salt it in advance. By salting the steak at least an hour before cooking, the salt will penetrate deep into the meat, breaking down tough muscle fibers and creating a juicy, tender texture. For best results, use coarse kosher or sea salt and apply it generously on both sides of the steak.

3. Let Your Steak Come to Room Temperature

Before cooking your steak, it’s crucial to let it come to room temperature for about 30 minutes. This step allows the meat to cook more evenly, preventing a cold center and a burnt exterior. By letting your steak rest at room temperature, you’ll achieve the perfect crust and a juicy, tender interior.

4. Use a Meat Tenderizer

If you’re dealing with a tough cut of meat, using a meat tenderizer can help break down stubborn muscle fibers and make it more tender. A meat tenderizer looks like a mallet, and you can use it to pound the steak gently on both sides. Be careful not to overdo it, or you risk damaging the meat.

5. Marinade Your Steak

Marinading your steak can add flavor and tenderize the meat. Acidic marinades like lemon, lime, or vinegar can break down the protein in the steak and make it more tender. Dairy-based marinades like buttermilk or yogurt tenderize the meat and add a tangy flavor. Oil-based marinades like olive oil or sesame oil add richness and moisture to the steak.

6. Don’t Overcook Your Steak

Overcooking can ruin even the most tender cut of steak, so it’s crucial to know when it’s done. Use a meat thermometer to check for the internal temperature: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well-done. For the most tender steak, cook it to medium-rare, and let it rest for a few minutes before slicing.

7. Rest Your Steak Before Cutting

After cooking, it’s essential to let your steak rest for a few minutes before slicing. This allows the juices to redistribute and settle, resulting in a tender and juicy steak. For best results, tent the steak with foil and let it rest for about five minutes.

8. Slice Against the Grain

When cutting your steak, it’s essential to slice against the grain. The grain refers to the direction of the muscle fibers in the meat. Slicing against the grain means cutting perpendicular to the fibers, making it easier to chew and resulting in a more tender bite.

9. Use a High-Quality Meat Supplier

For the best quality and most tender steak, it’s essential to choose a high-quality meat supplier. Look for suppliers that source their meat from grass-fed, free-range, or organic farms. These farms typically produce meat that is lower in fat, more flavorful, and more tender.

10. Experiment with Sous Vide Cooking

Sous vide cooking is a relatively new cooking technique that involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature. This method is great for making perfectly tender steaks with minimal effort. Set the temperature to your desired level of doneness, cook the steak for several hours, and finish it off with a quick sear on a hot pan or grill.

Techniques for Tenderizing Steak

Steak is a favorite of many, and for good reason. It’s a versatile meat that can be cooked in a variety of ways, from grilling to pan-searing. However, a tough, chewy steak can ruin the entire meal. Here are some techniques for tenderizing steak:

1. Marinating

Marinating is one of the easiest and most effective ways to tenderize steak. A good marinade contains an acidic ingredient such as vinegar, lemon juice, or wine, which breaks down the tough muscle fibers. You can also add herbs and spices to enhance the flavor. Simply place the steak in a marinade for a few hours or overnight before cooking. For best results, use a vacuum sealer to remove all the air and increase the absorption of the marinade.

2. Using Enzymes

Another way to tenderize steak is by using enzymes. Enzymes are proteins that break down the tough muscle fibers. Papain, found in papaya, and bromelain, found in pineapple, are two such enzymes. Simply puree fresh papaya or pineapple and use it as a marinade or sprinkle it on the meat before cooking.

3. Brining

Brining is a method of soaking the steak in a solution of salt, sugar, and water. The salt in the brine helps to break down the muscle fibers, resulting in a more tender steak. The sugar in the brine helps to balance the saltiness and also adds flavor. After brining, rinse the steak thoroughly before cooking.

4. Pounding

Pounding is a classic technique for tenderizing meat. This method involves using a meat mallet to pound the steak to break down the muscle fibers. To avoid tearing the meat, place it between two sheets of plastic wrap or wax paper. Pound it gently and evenly until it reaches the desired thickness.

5. Slow Cooking

Slow cooking methods such as braising and stewing are great for tough cuts of meat like steak. The slow, moist heat breaks down the collagen in the muscle fibers, resulting in a tender and juicy steak. Methods include cooking in a slow cooker, Dutch oven, or on a low flame in a skillet.

By using these techniques, you can turn even the toughest cuts of steak into a mouthwatering meal. Experiment with different methods to find the one that works best for you. Happy cooking!

Wrap it Up

And that’s that! Now you know the basics of how to make steak tender. Remember, a little bit of salt and a lot of patience can go a long way in the kitchen. Thanks for reading and I hope you found this article helpful. Be sure to check back for more cooking tips and tricks in the future!