Liquid meat tenderizers come in many forms, ranging from vinegar to citrus juice to cola. But your best bet for further tenderizing grass fed beef might be sitting right in front of you. Or at least sitting right in your fridge.
It’s milk. Here’s why:
A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy.
But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.
The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.
Here’s five steps to udderly tender steak success:
#1 – Season the milk, buttermilk, or plain yogurt with nonacidic ingredients such as spices, herbs, salt, and garlic. Be sure to prep enough marinade to submerge the entire steak.
#2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours.
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
Always pre-heat the oven, pan, or grill before cooking grassfed beef. Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute.
A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.
A common misconception about grass fed beef is that it's tough and difficult to cook. The truth is that it needs to be handled differently that conventionally raised, grain fed beef. It can become tough if overcooked (similar to most meats), and it is tender when cooked properly.
Eating too much meat has been associated with certain cancers. 9 Although less than grain-fed beef, grass-fed beef does contain some saturated fat. In excess, saturated fat can raise your risk of heart disease and stroke. 10 Therefore, eating in moderation is key.
Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.
How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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