Anyone got a good way to tenderize frying steak?

Question

my kids wont eat marinades. and i dont want to slowcook it in a stew.. malleting the last lot didnt work

Answer 1

The tenderest steaks, and the best tasting in my opinion, come from the rib and loin. If it is not too stressful on your food budget, indulge a bit and treat yourself and family to tenderloin, top loin, or ribeye steaks. They need no tenderizing at all and will almost melt in your mouth if you do not over cook them. I like mine cooked on a supper hot grill but when the weather is bad and in the winter, frying them will do just as well. If they are 1 inch to 1 & 1/4 inch thick, you should heat your frying pan on high until the oil is just below the smoking point and then reduce the heat to medium high and fry the steaks for 4 or 5 minutes on each side. After removing the steak let it stand for about 1 minute before serving to let the heat it absorbed continue to penetrate the steak. And if you like quick steaks, select a small ribeye roast and ask the butcher to thin slice it into steaks no more than 1/4 inch thick. Fry those in a hot frying pan for 2 to 3 minutes on each side. Thin sliced ribeye steaks make the tenderest and most delicious breakfast steaks or Philly cheesesteak sanwiches you will ever have. When I make Philly cheesesteak sandwiches I chop the thin cut ribeye steaks a little while they are frying. When I stock up on thin quick steaks I buy a 5 pound or larger ribeye roast and have the butcher slice it, but the butcher will slice any weight you want even if it is only a pound or two. Ribeye is expensive though, as is top loin and tenderloin, and you should be prepared to pay about $11.00 per pound. And since restaurants get most of the ribeye and loin cuts, at some supermarkets you might have to tell the butcher the size roast you want sliced and then wait a day or two for him to get it from their wholesale supplier. I know all this is an expensive alternative to trying to tenderize cheaper cuts, but if you can afford to indulge now and then on rib and loin cuts you won't be disappointed with the tenderness and the taste.

Answer 2

Brush with natural pineapple juice about an hour before you want to cook it.

Or slice it really thinly and serve it just cooked rather than overdone.

Answer 3

frying steak usually has a lot of water in it from processing.  it needs to defrost in the fridge and sit for a couple of days lightly covered with wax paper so that the extra water will evaporate in the fridge, kinda like aging the steak.  If your steak is fresh out the plastic wrapped package, it's got water that will create steam in the meat and that makes it tough.

Let it sit on counter and come to room temp befor cooking.  Use med high heat and don't flip it more than once or twice.  

Most important - steak must rest for five minutes under foil tent befor serving to be tender and juicy.  Do not overcook frying steak - the meat will continue to cook while resting.

Answer 4

You can't tenderize 'frying' meat. by virture that your hardening the meat through the frying process. Try grilling it instead. Do'nt add any fat. And let the meat rest properly after cooking.

Answer 5

if you put it in lemon juice for an hour or so that should do the trick.

Answer 6

HI,

Try I think it's McCormick meat tenderizer.  You can find it where all spices in the plastic jars are in your local supermarket.  it may not be mccormick but it's in a lighter jar with a possible yellow lid.  Sprinkle it on both sides of your meat and refrigerate for 2 hours if possible.  it's the best thing going.  It even seems to work if you're in a hurry.  Another tip is to poke the steak with a fork making holes and then sprinkle the tenderizer.  The kids wont really notice at all.  My kids when they were littler didn't like the taste of some marinates either.

another good one is vinegar and olive oil....but no doubt the kids would nix the meal.  Thus make you feel like c**p because they didn't eat.

Also italian dressing is a good one...but again, the kids will make faces while eating.  I'd stick with the regular near tasteless..ot tasteless marinate...it's a powder.....they shouldn't notice..and it makes the toughest steak tender....oh, you can also apply this to bee stings...helps take the pain and stinging feeling  away.  You make a paste by adding water and apply it to the sting.  it's driving me nuts that I cant think of the brand name. Remember it seems to me it's a pale yellow cap.

Good luck sweetie..it's difficult with the kids...no matter what age.  Although at least when they get older...atleast they'll try stuff.