Want to know how to tenderize steak like a professional? Maybe you have budget cuts of beef that need tenderizing? You might have seen people pounding a steak with a wooden or metal mallet. This isn’t the only way to tenderize steak!
Below, I outline the process of tenderizing, from identifying which cuts benefit from this technique to tenderizing a steak like a true pitmaster.
Tenderizing breaks down the connective tissue in meat, making it softer and easier to chew. Cheaper cuts of beef have tougher muscle fibers and more connective tissue, but they often pack more flavor than expensive cuts.
When you’re learning to tenderize, start with a moderately tough piece rather than the absolute cheapest option. This gives you room to practice the technique without risking a rubbery, inedible result.
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Why Should You Tenderize Steak?
Cuts of steak with more connective tissue can be more tender and flavorful. Plus, they can also be more budget-friendly. There was a time in my life when I couldn’t afford expensive cuts of steak.
I could only afford the flank or chuck cuts of beef. Then, I learned a few tricks to turn these cheap and tough cuts into juicy, tender bites. Now, I prefer these cuts over prime steak. Many people try to avoid these tough pieces of meat, but you don’t need to.
Below are my top strategies for ensuring you serve a delicious and tender steak every time
What is The Best Way to Tenderize Steak?
There are six techniques for tenderizing steak; see them below.
1. Physically Tenderizing or Pounding
Physically tenderizing is the most common method for achieving a tender steak, and I believe it works best. To do this, you will need a rolling pin, meat mallet, or flat cast-iron skillet.
You don’t have to pound your steak to death. Just lightly pound it so that the muscle fibers begin to break down. You don’t want to pound so hard that you bruise your hand or turn your steaks into mush.
Steps for Physically Tenderizing Meat
- Ensure your steak has been refrigerated for at least 30 minutes. This will help the steak keep its shape when pounding.
- Place your steak on a flat surface. To avoid covering your tenderizing hammer in raw meat, place it in a zip-lock bag or plastic wrap.
- Lightly pound the steak until it reaches your desired thickness. Ensure it is evenly pounded for best cooking results.
- Before cooking, let the steak rest and come up to room temperature.
2. Chemical Tenderizers
Salt, pineapple, and papaya are all chemical tenderizers, but I prefer salt. As the meat absorbs some of the salt, the salt breaks down the protein, improving the steak’s texture.
I recently tested three methods to determine the best way to tenderize NY strip steak. I concluded that dry brining with sea salt was the best method.
Steps for Chemically Tenderizing Meat
- Pour 1/8 cup of kosher salt (sea salt, table salt, or any other type of salt will also work) onto a plate and spread it to the same size as the steak.
- Then, sprinkle 1/8 cup of kosher salt evenly over the steak.
- Carefully rub the salt into your cut of meat, ensuring both sides are thoroughly coated. If you’re doing several steaks, you can continue using the same salt and plate until all the steaks are coated.
- Next, you’ll need to put your steak in the fridge for 1 hour per inch of thickness. For example, a 1-inch-thick steak should be refrigerated for 1 hour. For this reason, it’s essential to plan so that your steaks are ready to cook when it’s time. If you are in a hurry, you can leave them for half an hour.
- Then, you can cook your steak as planned, whether on the grill or in a smoker.
The reason that pineapple and papaya can help tenderize meat is due to their enzymes.
Steve Raichlen
Papaya contains a natural meat tenderizer called papain, while pineapple contains enzymes called bromelain.
FAQ
How Long Does Meat Tenderizer Stay Fresh?
It lasts a long time if it is MSG.
3. Acidic Tenderizers
You can also use any acidic tenderizers, such as wine, vinegar, citrus juices, or citrus segments (I like to use blood orange).
These are acidic liquids that soften meat muscle fibers and add flavor too.
You can use apple cider, balsamic, or regular household vinegar. I like to use white vinegar when using the acidic tenderizer method on my steaks.
Steps for Acidic Tenderizing
- Pierce your meat all over with a fork.
- Then, put it in a dish and soak it in vinegar/ juice/ citrus segments for an hour or two before cooking.
4. Mechanical Tenderizers
Mechanical tenderizers use a set of sharp knives to create tiny heat channels or holes in the meat’s proteins. This process also provides a pathway for marinades to be absorbed deeper into the steaks.
Using a mechanical tenderizer can also help reduce cooking time by up to 40 percent. The heat can penetrate the incisions made by the knives rather than only heat the surface.
Note: By reducing the cooking time of your steaks, you reduce the risk of ending up with an overcooked, tough piece of meat.
5. Milk Marinades
Milk is a great marinating tenderizer. Milk is high in calcium, which reacts with enzymes in beef, softening the meat’s proteins.
You can theoretically use any milk product; however, for best results, I recommend using buttermilk or yogurt in your marinades. These products have slightly higher acidity levels than milk, making them ideal for breaking down meat fibers.
Steps for a Milk Marinade:
- Season your chosen milk product to taste with your favorite herbs, spices, and seasonings. Ensure you have enough marinade to fully cover the steak.
- Place the steak in the marinade and cover it (you can also use a zip-lock bag).
- Place in the refrigerator and marinate for at least 2 hours or up to 24 hours.
- Remove from the marinade and rinse with cold running water.
- Pat dry with a paper towel, then let it reach room temperature before grilling.
6. Scoring Your Steak
Scoring your steak helps tenderize flat, fibrous cuts like skirt and flank. Using a sharp knife, make a series of shallow cuts 1/3 inch apart in a cross pattern on both sides.
The cuts will sever tough muscle fibers and tissue, helping the marinade absorb faster and making your steak tender and flavorful.
Some More Tips to Get Tender Steak
1. What Is The Best Type of Steak To Tenderize?
The best cuts for tenderizing include chuck steak, flank steak, hanger steak, and round steak.
If you are lucky enough to have filet mignon, porterhouse, New York strip steak, or ribeye, don’t try to tenderize them; just add a little salt for flavor! You might ruin them! Just tenderize the tough cuts.
2. Ensure You Are Resting the Steak Before Slicing It.
Always let the meat rest on a chopping board for 5 – 10 minutes after the grill before you slice it. Letting the steak rest before cutting will relax the meat, making it juicier.
Thin slices mean short meat fibers, making even a fibrous steak like a skirt steak seem tender.
3. Try the “Cheapest” Cuts of Steak
For example, flank steak is a full-flavored cut from the cow’s lower abdominal section. I like to smoke it, as it gives it a delicious flavor. It looks and cooks like a skirt steak but cuts like a tender steak from the loin.
Other flavorful alternatives include beef chuck, chuck steak, charcoal steak, chuck tenders, chuck roast, tri-tip, eye-round steak, rump roast, hanger steak, and flap steak.
Which Tenderizing Method for Which Cut?
Not every method works equally well on every cut. Here is a tenderizing guide that matches method to cut: pounding works best on flat, thin steaks like skirt and flank; salt works on most cuts; acid marinades work best on cuts you’ll slice thin like flank or hanger.
| Cut | Best method |
|---|---|
| Flank, skirt | Scoring + acid marinade |
| Chuck, round | Salt (dry brine) + mechanical |
| Hanger | Acid marinade |
| Sirloin | Salt only |
| Ribeye, filet | Skip — don’t tenderize |
How Long to Marinate for Tenderizing
Timing matters — too short, and it doesn’t penetrate; too long, and acid breaks down the surface texture. Bon Appétit’s marinade guide is clear: 30 minutes is enough for a thin steak with a strong acid; overnight works for thick cuts in a mild marinade.
| Steak thickness | Marinade type | Time |
|---|---|---|
| Under ½ inch | Acidic (vinegar/citrus) | 30 min – 2 hrs |
| ½–1 inch | Acidic | 2–4 hrs |
| Over 1 inch | Mild (oil-based) | 4–24 hrs |
| Any | Salt (dry brine) | 1 hr per inch |
Why Resting and Slicing Direction Matter as Much as Tenderizing
Tenderizing before cooking only gets you halfway. Resting allows muscle fibers to relax and reabsorb juices — cut too soon and they run out onto the board. Equally important: always slice against the grain. This cuts across the muscle fibers rather than along them, dramatically shortening each fiber and making even a tough cut feel tender in the mouth.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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Hey I’m an average cooker of meat and I’ve never beaded my meat before so if I beat my meat can I still use the dry rub method with salt and seasonings and let it rest in the fridge for an hour or so I would appreciate an answer thank you Dennis
Hiya Dennis,
I would suggest doing both methods, the beating helps tenderize the steak and adding the salt and seasonings help with tenderizing and the flavor:)
Really good information and recommendations for tenderizing. I prefer the salt and rubs. makes great steaks every time.
Thanks!
thanks Joe, I agree tenderizing steak is essential for great tasting meat!
You do not mention this with the salt rub, but are you not supposed to rinse the salt off before grilling?
Hiya Penny!
I don’t rinse the salt off the meat. However, if you try this method and find it too salty, you can wipe a little of excessive salt off. Let me know how you go 🙂