How to Tenderize Beef Easily and Effectively

Tenderizing beef is a simple process that helps make tough, inexpensive cuts of meat more palatable. There are several easy methods you can use at home to get deliciously tender beef for stir-fries, stews, roasts and more.

Why Tenderize Beef?

Some of the most flavorful cuts of beef, like chuck roast and round steaks can be quite tough and chewy. The connective tissue and collagen in these cuts needs to be broken down with slow, moist cooking methods to become tender.

Tenderizing techniques help shorten the cooking time by partially breaking down the tough fibers before cooking This allows you to use cheaper cuts of meat in quick cooking recipes like stir fries where you would normally need a more expensive tender cut

Tenderizing also helps ensure even cooking, since the fibers will contract at the same rate during searing or grilling. For cuts with uneven thickness like round steaks, tenderizing helps prevent the thinner parts from overcooking.

Mechanical Tenderizing Techniques

Pounding

One of the simplest ways to tenderize beef is to pound it with a meat mallet, rolling pin or heavy pan. Place the beef between two sheets of plastic wrap or wax paper and pound the meat firmly and evenly for 2-3 minutes per side.

Pounding stretches and tears the tough connective tissues, allowing the meat fibers to loosen up. It also thins the meat for more even cooking. This technique works well for chicken fried steak and beef stir fries.

Scoring

Scoring or knife-cutting is another easy mechanical way to tenderize beef. Make shallow cuts across the surface of steaks or roasts at 1⁄2 inch intervals.

Angle the knife blade and slice across the grain of the meat to sever some of the tough muscle fibers. Scoring improves tenderness in pan-fried or grilled steaks.

Cubing

Cutting beef into smaller pieces exposes more surface area and makes it easier to chew. Dice stew meat or slice roasts thinly against the grain before cooking to maximize tenderness.

Smaller pieces also absorb flavors better when marinating. Cubing works for skewers, kabobs, stir fries and stews.

Marinating Tenderizers

Acidic Ingredients

Marinating beef in an acidic ingredient like wine, vinegar, tomato sauce or citrus juice helps break down tough tissues. Acidity causes the meat fibers to denature or unravel, resulting in a more tender texture.

This technique works best for thin steaks that will be cooked quickly, like flank or skirt steak. Marinate for 1-2 hours to allow the acid to penetrate without turning the surface to mush.

Enzymatic Tenderizers

Pineapple, papaya, kiwi and figs contain enzymes called bromelain and papain which break down proteins. The enzymes in these fruits naturally tenderize meats without significantly altering the flavor.

Puree the fruit and combine with other marinade ingredients like soy sauce, garlic and ginger. Let the meat soak for at least 2-4 hours for full effect. This tenderizes while adding sweetness.

Dairy Products

Milk has a tenderizing effect on meat due to the enzymes and acids it contains. Soaking beef in buttermilk is a popular Southern technique for keeping fried chicken steaks tender.

The lactic acid gently pickles the meat while the enzymes loosen fibers. For a quick 30-minute marinade, use yogurt, sour cream or milk with salt, pepper and spices.

Cooking Methods

Low, moist heat over time tenderizes collagen-rich cuts of beef by gradually breaking down the tough connective tissues into moisture-enhancing gelatin. Methods like stewing, pot roasting and braising make typically tough cuts like chuck and brisket succulently tender.

For quicker cooking, moderate heat is ideal. Pan frying, broiling or grilling at 300-400°F allows the fat and collagen to render slowly before the surface dries out. Slice across the grain after cooking to further ensure tenderness.

Chemical Tenderizers

Baking Soda

A baking soda solution is an effective tenderizer for stir fries and kabobs. The alkaline baking soda changes the pH on the meat’s surface, allowing it to absorb marinades better.

To velvet beef, rub strips or cubes with 1⁄4 tsp baking soda per pound of meat. Let sit 20-40 minutes until the color brightens, rinse then pat dry. The texture will be silky smooth.

Meat Tenderizer Powder

Pre-mixed meat tenderizer seasoning contains salt, sugars and powdered enzymes from papaya or pineapple. Just sprinkle it onto the surface of the beef 10-30 minutes before cooking according to package directions.

The enzymes penetrate and soften the meat fibers. Rinse if desired before cooking, then pat the meat dry for better browning.

Cornstarch and Egg White Slurry

In Chinese cooking, beef is dunked in a slurry of egg whites, cornstarch and water before stir frying. This seals the moisture and gives the beef an ultra-velvety texture when cooked in hot oil.

The cornstarch/egg white coating sets into a gel, protecting the beef from overcooking while adding an exceptionally smooth mouthfeel.

Tenderize Beef Before Cooking For Best Results

• Tenderizing is most effective when done before cooking while the meat is still raw. Once beef is cooked, the fibers contract and shrink, making it difficult to alter the texture.

• Allow enough time for enzymes, acid and salt to penetrate into the meat for full tenderizing effects. For thin steaks or slices, 1-2 hours is sufficient. Large roasts need 4-12 hours to allow tenderizers to work into the center.

• Always rinse off alkaline tenderizers like baking soda or papaya powder before cooking. Acidic marinades can be left on for added flavor. Blot meat dry for better searing.

• When cooking tenderized beef, adjust timing to account for increased softness. Sear briefly over high heat, then lower heat so the interior finishes cooking without over browning.

With the simple tricks above, you can transform the texture of budget-friendly beef cuts to enjoy restaurant quality tender meat any night of the week. Tenderizing makes cooking with tougher beef cuts more enjoyable and delicious.