What can I do to tenderize a thin steak to pan fry?

Question

I have a thin (1/8 inch) steak that I want to pan fry - and I've been cooking them in a bit of butter with some seasoning - which is pretty good. I was just wondering if there was anything I could do to make it more tender? Beat it with a mallet maybe?

I'm just starting out on this learning to cook journey...

Thanks all

Be well

Answer 1

pineapple makes meat tender... if you like the combination

ohhhh... and don't touch the meat too much.... when you are going to cook it... first put the oil or butter in high heat, when it gets very hot and you see some steam coming, throw the meat for like 2 minutes on one side, then turn it around, after two minutes more or so lower the heat. what you have done here is you have sealed the meat from the outside, and you are going to cook it in medium heat and the juices stay inside... don't touch it anymore, until the side it is currently on seems to be good turn it over once more till cooked

Answer 2

I wouldn't beat it with anything.  It's already so thin you would tear it.  I think the best thing you can do is to season them and quickly sear on both sides in a hot pan with a little oil.  They won't take long at all.  If you overcook them they will be like leather.

Answer 3

You could pound it but be careful about making big holes.  You could poke it with a fork as well.  But, One great way to make it tender is to lightly season it with black pepper, dust it with flour, brown it in a skillet oil and then place it on a cookie sheet in the oven on 350º for no more than 15 minutes to allow the meat to relax.  Beef has muscle and any hot temperature will cause the meat to "clench".  By placing it in the oven after browning, it will relax and be tender again.

Answer 4

marinating will help, then quick fry in butter over med/hi heat. it still may not be as tender as you like, but overcooking will take out the flavor, also.

Answer 5

MEAT TENDERIZER

Italian salad dressing, which is basically oil, vinegar and spices. The addition of soy sauce gives it a nice teriyaki-like color and flavor.

Two to three days before cooking, place chicken or beef in a glass pan (no aluminum!). Add Italian dressing to cover meat one-half way. Add soy sauce to taste. Turn meat once per day and store all the while in refrigerator.

TENDERIZING MEAT

1/4 cup olive oil

1/4 cup fresh lemon juice

6 large garlic cloves

2 tablespoons Dijon mustard

1 tablespoon chopped fresh rosemary

2 teaspoons grated lemon peel

Preparation

Place meat in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.

MEAT MARINADING SAUCE

1/2 c. sugar

1 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 c. soy sauce

1 tsp. white vinegar or Italian salad dressing

Mix and pour over meat (steak, pork chops or chicken) in a seal tight container. Refrigerate and turn container upside down every so often.

hope these help.                  good luck and enjoy.

Answer 6

Yes, use a mallet or hammer that pokes holes in it to tenderize, then fry. Sometimes a little water wine or broth and a short simmer after browning helps, too. Also, meat tenderizer sprinkled on just before frying.

Answer 7

A tenderizing mallet isn't recommended, because the steak is almost paper-thin to begin with. You can do two things to tenderize it prior to cooking: 1) Pierce all over with the tines of a fork. 2) Sprinkle a commercial meat tenderizer powder that contains MSG on both sides. You can also do both.  

Answer 8

My grandma told me this Chinese restaurant's way of tenderizing meat quickly because they had to prep and cook fast.

They sprinkled ArmenHammer Baking Soda over both sides of the meat and let it stand for 20 minutes.  Rinse completely cause it would be too salty taste to it, pat dry and season with Garlic Salt or just salt and then pepper to both sides.  Fry or broil your steak.

Or you can do the Japanese way and sprinkle Sake or Wiskey of anykind about 3 Tablespoons, 1 Tablespoon Soy sauce and 3 Tablespoons Cornstarch, marinate it together into the meat, let it stand for 20 minutes, pat dry and season and cook.  These both take away the smell of the meat especially chicken.  Okay, go!