Does it make sense to pound a shell steak with a meat tenderizer before pan grilling?

When does one tenderize steak? I've only done it for chicken paillard.

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ChefOno June 20, 2012

Pounding meat to tenderize it falls into the same category as things done to "seal in the juices", i.e. nonsense or kitchen lore.

Pounding is about thickness, either thinning a cut or equalizing an already thin but uneven cut.

 
chefsusie June 20, 2012
I agree with the sealing in juice myth. But, what evidence/infornation do you have that pounding meat does not tenderize.
 
bugbitten June 20, 2012
No, not a shell steak, they're very tender.
 
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