There was a time in my life when I couldn’t afford good steak. I could only afford the flank or chuck type cuts, there are the tough pieces of meat that most people avoid. It was early in my smoking days and I had some guidance from my cousin who was an obsessed when it came to smoking meats. I discovered a few handy tips to tenderize any cut so that you could use a fork to eat. He showed me the tricks of the trade now I will share the best tips and techiniques to tenderize steak
What is the Best Steak to Tenderize?
There are a number of cuts of steak that you can choose from, and if you’re first learning how to tenderize steak, then you want to start with a piece that isn’t too tough. This will help you understand what the different things you apply to it do, without ending up with something inedible. As you get better, you’ll be able to choose tougher cuts of meat and get the same amazing results, we found some of the best results do come from a charcoal smoker.
Some of the tougher types of meat that you can experiment with and learn how to tenderize include chuck steak, flank steak, and round steak. These cheaper cuts tend to comprised of tough meat fibres, however, they do usually have more flavour than the pricier cuts.
Here are some of the top strategies for ensuring you serve a delicious and tender steak every time.
Top Techniques to Tenderizing Steak
We recommend you salt your steaks, it has been found that as the meat draws some of the salt in, the salt breaks down the protein and improves the steak’s texture.
pour 1/8 of a cup of kosher salt onto a plate and make sure it’s spread out to the same size as the steak. Then, pour 1/8 of a cup of kosher salt onto the top of the steak. Carefully rub the salt into the steak, making sure both sides are thoroughly coated. If you’re doing several steaks, you can continue to use the same salt and plate until all the steaks have been coated in salt.
Next, you’ll need to put your steak in the fridge for 1 hour per inch of thickness. If you have a 1-inch-thick steak, for example, it needs to be in the fridge for 1 hour. For this reason, it’s important to plan ahead so your steaks will be ready to cook when it’s time to cook them. If you are in a pinch of time, you can just leave them for half an hour.
Once it’s time to cook the steak, you’ll need to rinse the salt off the steak by running them under water, being sure to rub the steak as you clean it to make sure you get off all of the salt. Then, all you have to do is cook your steak as planned, whether you’re tossing it on the grill or into a smoker.
You can also use any of the following wine, vinegar or citrus juices. These are acidic liquids that soften muscle fibres and add flavour too. For citrus juice, try pineapple, lime or lemon. Vinegar can be apple cider, balsamic or regular household vinegar. Our acidic tenderizer is using white vinegar, find our favourite method below.
Mechanical tenderizers, utilise a set of sharp knives that create tiny heat channels within the meat, it also provides pathway for marinades to be absorbed deeper into the meat. Using a mechanical tendersizer also can help reduce cooking time by up to 40 percent as the heat is able to penetrate the incisions made by the knifes rather than only heat the surface. We found that because you are reducing the cooking time it reduces the risk of ending up with an overcooked tough piece of meat.
Scoring Your Meat
This a good method for tendersizing flat, fibrous steaks like skirt and flank steak. Using a sharp knife, you will need to make a series of shallow cuts incisions 1/3 inch apart in a cross pattern on both sides. The cuts will sever tough meat fibres and can help speed up the absorption of the marinade.
Resting and Slicing
Always let the steak rest on a chopping board for 5 – 10 minutes before you slice it. Letting it rest will relax the meat, making it juicier. Then slice it very thinly across the grain. Thin slices mean short meat fibers, making even a fibrous steak like a skirt steak seem tender.
Try the “Cheaper” Cuts of Steak
The flank steak, for example, is a, full-flavored cut that comes from the center of the chuck. It will look and cook like a skirt steak, however, you will find that it cuts like a tender steak from the loin. Other alternative steaks which are just as flavourful are chuck steak, charcoal steak, chuck tenders, tri-tip. eye round steak, hanger steak and flap steak.
Although it may be hard to believe, it is 100% possible to tenderize any steak by following one of these strategies. Sometimes I will pull something out of the freezer or off the shelf at the supermarket and challenge myself to create something so juicy and tender with it Once you master this technique, you’ll be able to look in the bargain section and create magic with any “cheap cut”.
What your favourite cheap cut to create magic with?