How to Make Steak Tender: Tips and Tricks for a Perfectly Juicy Bite

Introduction

The problem of tough steak can leave even the most seasoned chefs feeling defeated. No one wants to bite into a dry and chewy piece of meat. Luckily, there are various ways to tenderize steak and ensure a juicy and flavorful meal. In this article, we will explore different methods for making steak tender so that you can impress yourself and your guests with perfectly cooked steak every time.

The Reverse Searing Method

The reverse searing method has gained popularity in recent years for its ability to make steak incredibly tender. The method involves reversing the traditional order of cooking steak, where you first sear the steak on high heat and then finish it off in the oven. Instead, you start with a low heat oven, until the steak is almost fully cooked, then sear it at high temperature in a skillet or on the grill to finish it off.

Here is a step-by-step guide on how to use the reverse searing method:

1. Preheat your oven to 250°F.
2. Season the steak with salt, pepper, and any other desired seasoning.
3. Place the steak on a wire rack on top of a baking sheet and put it in the oven.
4. Cook the steak to the desired internal temperature (125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 150°F for well-done).
5. Remove the steak from the oven and let it rest for 10 minutes.
6. Preheat a skillet or grill to medium-high heat.
7. Sear the steak for 1 minute on each side or until a crust forms.
8. Remove from heat and let the steak rest for an additional 5 minutes.

Marinating

Marinating steaks is another popular method for making them tender. Marinating involves soaking the steak in a mixture of acid (such as lemon juice or vinegar) and other seasonings. The acid helps break down the muscle fibers in the steak, resulting in a more tender texture.

When marinating steak, keep in mind these tips:

• Marinate for at least 30 minutes to several hours depending on the cut of steak. Some recommend marinating overnight, but anything beyond 24 hours will start to change the texture of the meat.
• Use a mixture of acid and other seasonings such as oil, salt, and herbs. There’s no need to break the bank with store-bought marinades, since, usually, a homemade marinade with olive oil, salt, freshly ground black pepper, and some herbs works to provide flavor and tenderize beef at the same time.
• Make sure to pat the steak dry before cooking to prevent it from steaming in the pan or on the grill. This will also help the meat develop a beautiful crust.

Some ideas for flavorful marinades include:

• Citrus-based marinades, which typically use lemon or lime juice, zest, and herbs.
• Vinegar-based marinades, usually made with balsamic vinegar and herbs.
• Dairy-based marinades, such as buttermilk or yoghurt, which help to break down the meat proteins.
• Simple marinade, which is a combination of olive oil, salt, freshly ground black pepper, and garlic powder.

Slow Cooking or Braising

Slow cooking and braising are also excellent options for making steak tender. These methods involve cooking the steak slowly in liquid at low heat, which helps break down the connective tissues in the meat.

For maximum tenderness, try the following steps:

1. Season the steak with salt and pepper, and sear it on high heat on each side until a crust forms.
2. Remove the steak from the pan, and set it aside.
3. Add aromatics like onions, garlic, or celery, and cook for several minutes until they soften.
4. Add flavorful liquids like red wine, beef broth, or tomato sauce.
5. Return the steak to the pan and cook for several hours until the steak is tender and falls apart.
6. Remove the steak from the pan, and let it rest for 10 minutes before slicing and serving.

You can use a slow cooker or Dutch oven instead of a pan for this method. Plus, you can add vegetables and potatoes to make a complete, hearty meal.

Use of Meat Tenderizer

Another popular way of tenderizing steak is by using a meat tenderizer. A meat mallet can be used to physically break down the muscle fibers in the steak, making it more tender and easier to chew. There are also store-bought meat tenderizers – but use them sparingly, following the label instructions, as some of them include harsh chemicals.

Here are some tips to get the best out of both methods:

• Use a meat mallet with small spikes on one side to puncture the meat and on the other side flat to tenderize it. Pound the steak evenly on all sides to avoid having thinner or tougher spots on the steak.
• If you are using a store-bought meat tenderizer, follow the instructions on the label for the amount to use and how long to let the tenderizer work. Generally, tenderizers need to be dissolved in a liquid and poured on the steak for up to 30 minutes before cooking.
• When using store-bought tenderizer, use gloves while cooking to prevent the irritation of the skin

Resting

Resting the steak after cooking is a critical aspect of making it more tender and juicy. When steak is cooked, the juices begin to move away from the center of the meat, but if you slice it too soon, then the juices will spill out, leaving the steak dry and tough. By resting the steak, the juices redistribute, resulting in a more flavorful and tender bite.

The ideal resting time should be approximately to the cooking time. For example, if you cook the steak for 10 minutes, you should rest it for ten minutes. Here are some guidelines based on the thickness of the steak:

• ½ inch thick – rest for 1 to 2 minutes
• 1 inch thick – rest for 4 to 5 minutes
• 1 ½ inch thick – rest for 6 to 7 minutes
• 2 inches thick – rest for 10 minutes

Choosing the Right Cut

The cut of the steak is also an essential factor in determining its tenderness. Not all steaks are created equal; tougher cuts, such as flank or skirt steak, require different cooking methods than a sirloin or filet mignon.

The most tender cuts of steak include:

• Tenderloin: a lean cut that is incredibly tender.
• Ribeye: a fatty cut with marbling that makes it exceptionally juicy and flavorful.
• New York strip: a classic steakhouse cut with a good balance of tenderness and rich beefy flavor.
• Filet Mignon: a small, but flavorful cut with robust tenderness.

Conclusion

Tenderizing steak doesn’t have to be a daunting task. By using any of the methods mentioned above, you can have a perfectly juicy steak in the comfort of your home. Whether using the reverse-searing method, marinating, slow cooking, using meat tenderizers, or even resting the meat, you can achieve incredible results. Remember that choosing the right cut of steak can also affect its tenderness, so it’s essential to keep that in mind when selecting your next piece. Use these methods to impress yourself, family, and friends at your next dinner party or BBQ.