Steak Tenderizing Experiment/What's the best way to tenderize steaks?

What’s the best way to tenderize steak? Steak tenderizing experiment.In this video I take 5 tough steaks and marinate them in 5 different items in hopes of tenderizing them to answer the question, “What’s the best way to tenderize steak?” Please leave a comment, Like, Subscribe, and Share.
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[beauderzepheroloughlin]

Try fresh pineapple blended into pulp, rest over night, wash then season. Reverse sear.

[Popeye]

Very good video. I had a friend who did pineapple and soy sauce, years ago, and my family won’t let me grill steaks without marinating this way:

12 0Z soy sauce
13 Oz sugar
6 0Z pineapple juice
6 0Z apple cider vinegar
1/2 teaspoon garlic
1/2 teaspoon ginger
Place all ingredients in a saucepan and get it hot but not boiling.
Let it completely cool, and then pour over four fillets or ribeyes, or cheaper cut, if you desire.
* let it marinade for 24 hours

Get a good hot, quick sear, and then move to indirect heat since the sugar contents can cause it to burn.


The most tender steak you will ever eat ! Cheers!

[pengelou]

Thank you for doing this experiment with a tough cut of meat. I've been searching for this for a while now and all the ones I found were people tenderizing an already tender cut of meat. Good job.

[papah]

I'm blown away you did this vid at this time. I just tried a 24 hour salt brine uncovered in the frig for 24 hours. The steaks were a couple of ratty looking, on sale sirloin steaks (or so they said). As old as I am, I've consumed probably over 100 cows and these steaks were some of the most tender I have eaten ! Please keep the vids coming, love 'um all. Later my man.

[HobiesGarageBBQ]

Nice job Chris. It looks like it’s true then what I’ve been hearing the last couple of years. A dry brine of a salt mixture is the best. Thanks for taking the time to do this comparison.

[canadianjim]

I am surprised that salt was the best I thought papaya would have been number one, thanks always enjoy your videos, also trust your results

[mommabig_nafofella]

You hit the nail on the head with the doneness, I agree it was that they were tented while resting. I'd suggest pulling them early if you want to tent them. Thanks for doing that for us.

[toyotatundra]

I've been using salt for years and it works even in chuck roast. I lighty season the meat afterward.

[highwayrider]

Thanks for doing the comparison. I always wondered how Adolph's Meat Tenderizer compared to salt and lemon. Now I know. Appreciate it!

[kathleendonahue]

Thank you Chris for sharing. Personally, I prefer to use salt on red meat and I never used it over-the-counter soda. That to me is a no, no, but could use it on fresh ham for roasting. People, just keep it simple, simple. Oh, Try buttermilk on Poultry or Pork as a tenderizer.

[AmericanTestConstitution]

You're the man. Great cooking, great science!

[mrfunkybassist]

Shoulda thrown the meat mallet in there. Maybe try combination of different tenderizing techniques, see which combo not only tenderizes better but also tastes better. Good vid 👍

[sherryswan]

Stays to one of my favorite meats but I have trouble cooking it thank you for the tips I would like to learn more 😎😉

[vnmsenior]

Do lemon with some seasoning of you're choice over night. Add sauces in with those like bbq sauce, pepper and salt and chill over night. Cook them at a lower temp, and you have a perfect steak. I like mine medium as well.

[awkwardpodcast]

I know it’s looked down on but u made them just how i like them!

[gregg]

you should get a thermapen mk4. im unsure of the temps. otherwise. thanks for the video. it's a very interesting experiment. great video! the salt, you should see Good Eats reloaded about steaks. seems that Salt and 24 hours works great. papaya seems interesting.

[ghostrider]

It's 5am I've just got settled in at home to watch u !! I'm frikkin hungry, again!!!

[frequentlycynical]

The acids in Coke and lemon juice denature the proteins. It's the same process as used in Ceveche. (sp?)

[ghostrider]

I'm voting on the himalayan salt.. in my BBQ knowledge ..the lemon n the Coke LOOKS like body organs!!!

[frequentlycynical]

"The powder" as you call the Adolph's Meat Tenderizer, uses bromelaine, the enzyme found in pineapple. To just sprinkle it on damp meat and then compare it to meat immersed in liquids is not equivalent.