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What is the best way to ternderize steak?

post #1 of 3
9/29/05 at 7:51pm
Thread Starter 
What is the best way to ternderize steak? Specifically skirt steak, I like mine really tender.
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post #2 of 3
9/30/05 at 2:27am
For Starters don't buy skirt steak, especially if you want it, as you say, "really" tender. Skirt, hanger, and flank steaks, all from the diaphram and/or belly of the animal are naturally chewy, albeit tasty. But if you want to stick with skirt, the best thing you can do is:

1) buy prime if you can find it. The extra amount of marbling will make it taste more tender.

2) Do NOT over cook it and use only dry heat methods. High fast heat such as a grill or very hot saute pan. Sear each side quickly and you're done.

3) Cut it against the grain when serving it.

4) You can marinate it but marinating doesn't tenderize meat as much as is commonly thought. Marinades will only penetrate about a 1/4 of inch and basically just tenderize the surface but hey, it can't hurt and adds flavor.

If you want a naturally tender cut of meat, then you need to do the tenderloin or rib.

Mark
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post #3 of 3
9/30/05 at 12:07pm
I would add to what MarkV said, let the meat rest 10-15 minutes (covered) after taking it off the grill or out of the pan. The fibers will relax and the juices will settle into the meat rather than run out all over your cutting board.

I use flank steak fairly often. I marinate it with a little oil, herbs and citrus, vinegar or other acidic elements- but not too long or the meat gets mushy. I usually let it go up to 2 hours. When I slice it, I not only cut across the grain, but also at an angle.

I haven't used hangar steak yet- it just made an appearance at my local grocery store. But I do use flank steak often, mostly on the grill.
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