Yesterday, I wanted to make steak, but my steak was too tough. I needed to find a way to make it tender. So I did some digging and found out about using a meat tenderizer.
First, I went to the supermarket and bought a bottle of meat tenderizer. It’s this white powder thing, looks kinda like salt. I also got a piece of steak, a pretty thick cut, that I planned to use it on.
Back home, I sprinkled the meat tenderizer evenly over both sides of the steak. I used my hands to rub it in a little, making sure it was all covered. It didn’t have much of a smell, which was good.

Then I placed the steak in a dish and covered it with plastic wrap. I stuck it in the fridge. The instructions on the tenderizer bottle said to let it sit for at least 30 minutes. But I was in no rush, so I left it in there for a couple of hours. I figured the longer, the better, right?
After a few hours, I took the steak out of the fridge. I rinsed it under cold water to wash off the tenderizer. Then I patted it dry with some paper towels. It felt a bit softer to the touch already.
Next, I seasoned the steak with my usual mix of salt, pepper, and some garlic powder. I heated up my cast iron skillet on the stove with a bit of oil. Once it was hot, I placed the steak in the pan. I seared it for about 4 minutes on each side, to get a nice crust.
Then I transferred the skillet to the oven, which I had preheated to 400 degrees Fahrenheit. I cooked the steak for another 8 minutes, for medium-rare. Your time may vary depend on how thick you steak is.
When it was done, I took the steak out and let it rest for a few minutes. This lets the juices redistribute, so the steak stays nice and moist. Finally, I sliced it up and served it.
Result
- The steak was definitely more tender than usual. It was way easier to chew and had a much better texture.
- Using the tenderizer didn’t really change the flavor of the steak, which was good. It just made it softer.
- I’d say it was a success. I’ll probably use a meat tenderizer again when I have a tougher cut of meat. It’s a pretty simple trick, and it worked well.
Overall, it was a good experiment. I’m happy I tried it out. Now I know how to make a tough steak a lot more enjoyable to eat. It’s not rocket science, just a little kitchen hack that anyone can do.
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