How to tenderize beef steak
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
What cut are you speaking of? To me, the term beef steak simply refers to one of many cuts of beef. Some need tenderizing by method of cooking, others are tender just the way they are. We need more information before we can properly help you.
PHIL is a trusted home cook.
Susan is right, more information would be helpful. that said you can tenderize with a meat mallet(the spiky side) or by using a marinade. what cut is it and how thick is it?
Top serloin about 1 1/2 inch thick
I've never found a top sirloin needs to be tenderized. Salt, pepper and a nice sear so that it forms a crust. You can slice it across the grain after it's rested which will give it a more tender texture. Because it is nice and thick, the reverse sear method may also be a good way to go.
Here's a good tutorial.
pierino is a trusted source on General Cooking and Tough Love.
For this you might try an internal brine. That requires an injector. At least they are inexpensive. Marinades add flavor but they don't actually tenderize meat, especially thick cuts.
Thank you so much for your help
I agree with Susan W, Why do you need to tenderize it Roberta? What do you think Pierino? I would grill it or pan fry it medium rare. Salt & pepper , nice pat of butter in the pan and you're good to go.
Ditto Phil. I would use a couple of squeezes of lemon quarters instead of butter though.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
Tiny Food Videos
Mediterranean Kitchen Mats in Bold New Patterns
Prep an Artichoke like a Chef
Off-the-Beaten-Path Picks for Mom