For example, if you want a quick meal you can use a pan for a skirt steak rather than try the same technique for a porterhouse in the same window of time.
High-end steaks include the ribeye, the strip, the tenderloin, and the t-bone.
Marbling shows up as the interstitial fat that looks similar to white spiderwebs within your steak. The more of these spiderwebs you see, the more marbling it has. Marbling not only affects the tenderness but also the taste. The more marbling a steak has, the greater its tenderness. However, everyone has their own preference in taste. Some people may find too much marbling too rich in taste.
When it comes to working in the kitchen, many cutting boards cannot be properly sanitized after contact with meat products. If you feel strongly about using natural fibre boards such as bamboo, keep a separate board to use only with meat products. [3] X Research source Otherwise, plastic or glass cutting boards can be safely sanitized after contact with meat. [4] X Research source Choose cutting boards not only for material, but also for sturdiness. When pounding out steak, large amounts of force may be used. A thin, glass cutting board may not be the best option for housing your steaks while the mallet is used.
When covering your meat with plastic wrap, keep in mind that it will expand in surface area after pounding. Ensure there is enough space for your meat to spread out once you start using the mallet. [6] X Research source
Don’t have a mallet? No problem. Try using a heavy cast iron pan, rolling pin or wine bottle. [8] X Research source Know what side of the mallet to use. The spiky, triangular side of the meat mallet is the primary tenderizer. [9] X Research source By poking holes in the meat, the fibres are torn apart and when heat is applied, the meat will become significantly more tender. [10] X Research source The flat side of the hammer is responsible for thin cutlets is used to make a cutlet thinner, allowing for more efficient cooking. [11] X Research source After using a meat mallet, your meat may look slightly defeated. Try breading or adding a topping to help hide this.
Pineapple juice contains bromelin. Bromelin is excellent at breaking down toughness in meat. Unfortunately, it is denatured when heated, so any pineapple juice used for the intention of tenderizing must only be fresh. [13] X Research source
When soaking your meat in a marinade, there should be sufficient marinade to cover the meat entirely. [15] X Research source Since marinades often have acidic components, avoid metal bowls. The acid can react with the metal, which may give the meat a funky taste. [16] X Research source
Do not marinate meat for longer than 24 hours. You can also use a vacuum marinator that pushes out the air and allows you to marinate instantly.
If you want to add vegetables to the mix, now is the time to do it. [21] X Research source Try diced carrots, celery, garlic, or zucchini. When cutting to the appropriate size, think small, bite-sized pieces.
Wine is often used in deglazing due to its high acidity. The acidity helps break down the proteins found within the meat, adding to the tenderness. It also provides extra depth in flavor. [24] X Research source If you aren’t a wine expert, a pinot noir is a solid choice to use for deglazing. [25] X Research source If you’d prefer to have alcohol-free dining, use a base of broth with apple cider vinegar added. The vinegar gives the acidity as the wine and the broth will provide a positive flavor. [26] X Research source
It is ideal to have the pot approximately half full, so that most of your steak is covered with liquid. If necessary, add more of your liquid at any point of the cooking stage. [28] X Research source Letting the liquid run down will result in a dry meal.
Braising may take up to three hours. By the time your steak is done, it should be fork-tender. If you continue to cook your steak past it’s fork-tenderness, you may experience overcooked meat that is tough. [30] X Research source
