Ribeye is a delicious and juicy piece of meat. But how do we tenderize this high-quality meat? Don’t worry—we’ve got you covered. This guide will take you through the steps for tenderizing ribeye steak.
Table of contents
What Is Ribeye Steak?
Ribeye comes from the rib section of the cow. It is a boneless steak with a decent amount of marbling that gives it great flavor.
Ribeye is one of the most popular steaks after filet mignon; when tenderized, it tastes amazing!
What Is Tenderizing?
Tenderizing is breaking down the connective tissue in the meat, making it more tender and easier to cut and chew. Tenderizing the steak will also make cooking with marinades and seasonings easier.
Before You Tenderize
Before you get started, you need to take care of a couple of steps.
Step 1: Thaw your steak.
Step 2: Assemble your ingredients.
Step 3: Place some pink butchers paper on a cutting board.
Step 4: Place your meat on the paper, and you’re good to go!
What Meats Can Be Tenderized?
Any meat you want! It will depend on what meat it is and how much tenderizing the steak needs. Meat with more connective tissue needs more tenderizing.
Always check the steak thickness before you get started so you choose the right method.
Does Ribeye Need Tenderizing?
Not as much as other cuts, but it will benefit from it. It has more marbling than connective tissue. The marbling (the fat) breaks down during cooking and to become juicy and delicious.
How to Tenderizing Your Ribeye Steak.
1. Acidic Marinades
Acid marinades include lime juice, lemon juice, orange juice, etc. They give the meat a nice flavor and help tenderize it. A combination of citrus fruits might even work better than just one!
2. Enzyme Marinades
Enzyme marinades include pineapple, kiwi, and papaya fruits. They’re great for tenderizing meat and enhancing flavor. They also work fast at warm room temperatures and faster than an acid steak marinade.
3. Meat Mallet
A meat mallet is a classic option for tenderizing meat. For this method, you need to pound steaks with a mallet on each side. Be careful when using a mallet, as it can alter the texture of the steak if you pound it too hard.
4. Low And Slow Cooking
Low and slow involves cooking ribeye over a long period. You can cook a ribeye with a sous vide to make this process easier.
Aim for a temperature of 270 F for a juicy and tender steak. This method is perfect if you want to leave the ribeye for a couple of hours while doing other things.
5. Needle Meat Tenderizer
Needle meat tenderizers are great tools for ribeye and any other tough cut. The stainless steel blades pierce the steak, leaving it tender without losing flavor.
One of its advantages is that it tenderizes without changing the meat’s appearance.
6. Salt
Seasoning with salt will not only give it an amazing flavor but will also help with tenderizing. Rub the steak in Kosher salt for 30-45 minutes before cooking. Let the steak rest for an hour or overnight, but not too long as it will dry out.
7. Soy Sauce
Soy sauce gives the steak a richer flavor but also helps tenderize.
Step 1: Start by puncturing holes in the steak with a fork.
Step 2: Pour soy sauce on the steak.
Step 3: Let it sit for 10 minutes.
Step 4: Repeat process on both sides.
Step 5: Get cooking!
Alternatives for Ribeye
Can’t afford ribeye? Or maybe you can’t find it at the butcher or supermarket.
See some substitutes for ribeye here.
Cooking Your Ribeye to Perfection
Medium-rare doneness is ideal for cooking ribeye If you’re using a meat thermometer, aim for an internal temperature of 155 F.
Using a Traeger or Pellet Grill
Are you using a Traeger to smoke your ribeye?
There is a simple guide to smoking your ribeye like a grill master here. You’ll learn the temperature and rubs to use as well as how long to smoke a ribeye steak so that it comes out perfectly juicy and medium rare.
Cooking Your Steak in The Oven?
Don’t have time to fire up the grill? See how to cook your ribeye in the oven.
Well, we’ve got plenty of methods for tenderizing a perfect steak, from salting to cooking to needling and everything in between! Find out what works best for you and get tenderizing.
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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