How to Use Ablandador de Carne (Easy Steps for Tender Meat)

How to Use Ablandador de Carne (Easy Steps for Tender Meat)
How to Use Ablandador de Carne (Easy Steps for Tender Meat)

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.

How to Use Ablandador de Carne (Easy Steps for Tender Meat)

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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