Steak Tenderizing Experiment/What's the best way to tenderize steaks?
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- čas přidán 24. 02. 2021
- What’s the best way to tenderize steak? Steak tenderizing experiment.In this video I take 5 tough steaks and marinate them in 5 different items in hopes of tenderizing them to answer the question, “What’s the best way to tenderize steak?” Please leave a comment, Like, Subscribe, and Share.
#whatsthebestwattotenderizesteaks #steaktenderizingexperiment #howtotenderizesteak #steakexperiment #foodexperiment #campchefprolux #expertgrill #howtoreversesearsteak #marinatingtoughsteak
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Thank you for doing this experiment with a tough cut of meat. I've been searching for this for a while now and all the ones I found were people tenderizing an already tender cut of meat. Good job.
Very good video. I had a friend who did pineapple and soy sauce, years ago, and my family won’t let me grill steaks without marinating this way:
12 0Z soy sauce
13 Oz sugar
6 0Z pineapple juice
6 0Z apple cider vinegar
1/2 teaspoon garlic
1/2 teaspoon ginger
Place all ingredients in a saucepan and get it hot but not boiling.
Let it completely cool, and then pour over four fillets or ribeyes, or cheaper cut, if you desire.
* let it marinade for 24 hours
Get a good hot, quick sear, and then move to indirect heat since the sugar contents can cause it to burn.
The most tender steak you will ever eat ! Cheers!
Solid!! I like it
You're the man. Great cooking, great science!
It's 5am I've just got settled in at home to watch u !! I'm frikkin hungry , again!!!
Good info to know. Thanks!
You’re welcome glad to help.
Stays to one of my favorite meats but I have trouble cooking it thank you for the tips I would like to learn more 😎😉
Thanks for sharing.
Great info!
I’m glad you liked it. Thanks for watching
You hit the nail on the head with the doneness, I agree it was that they were tented while resting. I'd suggest pulling them early if you want to tent them. Thanks for doing that for us.
Thanks for doing the comparison. I always wondered how Adolph's Meat Tenderizer compared to salt and lemon. Now I know. Appreciate it!
Your welcome.
I'm New on your channel btw how's your expert grill holding up since you got it? I mean have u giving it much use?
I know it’s looked down on but u made them just how i like them!
Nice job Chris. It looks like it’s true then what I’ve been hearing the last couple of years. A dry brine of a salt mixture is the best. Thanks for taking the time to do this comparison.
Yes. I’ve always noticed this to be tested on already tender grades of beef, whAts the point of that. Thanks for the support and watching brother.
@@meatcranium4280 Good point. Your comparison on a tougher cut basically seals the deal if there was ever any real debate. Stay safe brother
Instablaster...
Great information
Thanks mane I appreciate you watching
Thank you!
Your welcome
"The powder" as you call the Adolph's Meat Tenderizer, uses bromelaine, the enzyme found in pineapple. To just sprinkle it on damp meat and then compare it to meat immersed in liquids is not equivalent.
great video.
I am surprised that salt was the best I thought papaya would have been number one , thanks always enjoy your videos , also trust your results
I was super surprised by the papaya. It didn’t look good but it did tenderize it. I actually tried salt and papaya for a third time and the salt was just A smidgen more tender, however Papaya is a great option if someone doesn’t mind the ugliness of the color. Lol. Thanks for the support and watching brother.
I've been using salt for years and it works even in chuck roast. I lighty season the meat afterward.
Thanks meat HEAD!!!!👍
Great Video Great Experiment
Thanks. I appreciate it.
Interesting experiment
I think so. It definitely had some surprises. Thanks for the support and watching
That interesting, I will try the salt
hi. just a newbie question. can i do that to tenderizing to my pork belly before boiling it? coz i want to make crispy pork belly using boil to water to cook and become tender then deep fry. no oven at all. hope to hear from you. thank you in advance. 🙂
you should get a thermapen mk4. im unsure of the temps. otherwise. thanks for the video. it's a very interesting experiment. great video! the salt, you should see Good Eats reloaded about steaks. seems that Salt and 24 hours works great. papaya seems interesting.
Great video
Thanks I appreciate it
Although I've never tried coke, I was surprised to hear that it didnt at least hit top three on the list. Nice experiment man.. looking forward to the next. Cheers
I honestly thought the Coke was going to be top 2 and papaya bottom 2, I love when I’m wrong. Lol. Thanks for the support and watching brother
I'm voting on the himalayan salt.. in my BBQ knowledge ..the lemon n the Coke LOOKS like body organs!!!
I'm blown away you did this vid at this time. I just tried a 24 hour salt brine uncovered in the frig for 24 hours. The steaks were a couple of ratty looking, on sale sirloin steaks (or so they said). As old as I am, I've consumed probably over 100 cows and these steaks were some of the most tender I have eaten ! Please keep the vids coming, love 'um all. Later my man.
Are they more on the salty side from the brine?
The acids in Coke and lemon juice denature the proteins. It's the same process as used in Ceveche. (sp?)
Shoulda thrown the meat mallet in there. Maybe try combination of different tenderizing techniques, see which combo not only tenderizes better but also tastes better. Good vid 👍
Do lemon with some seasoning of you're choice over night. Add sauces in with those like bbq sauce, pepper and salt and chill over night. Cook them at a lower temp, and you have a perfect steak. I like mine medium as well.
Surprised that regular salt outperformed the powder which I think is salt based and designed to tenderize.
I knew it!! Being a guru!!! If you'd jaccard the salt 1.. OMG 😃
Thank you Chris for sharing. Personally, I prefer to use salt on red meat and I never used it over-the-counter soda. That to me is a no, no, but could use it on fresh ham for roasting. People, just keep it simple, simple. Oh, Try buttermilk on Poultry or Pork as a tenderizer.
I heard that buttermilk does have great results, I will have to try it. Thank you for sharing and commenting.
That was pretty interesting. You could try the dry brining in combination with different types of mechanical tenderization, like forkin' them (which you did on the other steaks), a Jaccard or "knife-type" tenderization, and maybe beating the snot out of it with a meat mallet. Please try it on something not known for being awful as a steak, but not top-shelf either. I nominate chuck steaks. They're tasty, but generally tough. The absolute best chewing gum I ever had started out as chuck steak.
That’s good too. I had a suggestion that I’m probably going to roll with, which is covering a steak in salt and let it sit in the fridge for a week, rinse, then sear. I am going to probably start that tomorrow. What cha think of that? Thanks for the support and watching brother.
@@meatcranium4280 It will probably make it much more tender, but it may yield a steak that is inedible due to saltiness. Maybe do two, or cut a larger one in half; just rinse one and rinse the other and soak it in clear water overnight to get some of the salt back out of the meat. That's how I've done smoked pork chops and ham in the past, and it worked well. I know those are wet-brined, but it seems like it would help.
Have you ever tried smoking with a traditional offset?
Of course, that’s what I started my channel on. Thanks for the support and watching.
I've seen pureed pineapple work really well, but no more than 4 to 6 hours or the steak turns to mush.
Great video MC. I have noticed salting a steak does an excellent job tenderizing . While I was freezing my butt off in Houston, I was wondering who turned off the global warming ... lol
I bet there was a lot of people wishing that global warming would come for a visit. Lol, God has a sense of humor. My next video is going to be 1 day vs 7 days salted Ribeyes. Thanks for the support and watching.
"1st steak. Tough. 2nd Tough 3rd steak, tough...." You already failed by cooking every steak to well done. What's the point?
I’ll try “green” papaya that probably contains more papain (proteolytic enzyme).
Yes, go green and use the skin, don't discard it!
First thing I see is nice yard or good camera work
Thankyou so much. It’s a work in process, both yard and camera. Lol. Thanks for the support and watching
Acid is what cooks meat, or seafood, without using heat. Ceviche is made with that process. The grey, or beige colours didn't look to appealing. Papaya has some naturally occurring enzymes that break down the meat. Eye of round is ideal for making beef jerky, or for longer cooking methods. Cheers, Chris! ✌️
I’ve made ceviche before and it’s a really interesting process. I’m just giving a wide variety of options, but yeah they looked gross. If you can tenderize them steaks then anything can get tenderized. Thanks for the support and watching.
You should of taken the steaks off at 120 degrees and let it carry over since steaks have no fat even though you used different methods to tenderize it
I tried Pineapple on chuck steak tonight IT WORKED PERFECT. Flavor was awesome and tender like USDA!
how long to marinate
@@justinn7777 depending on size 45-60 minutes but I usually remove within 50 minutes
@@patricksnyder3446 It's not for steak, it's for marinating small beef cubes. Cube size approx 1 inch x 1 inch x 1 inch. So how long do you recommend marination.. 1 kg beef, how much pineapple is required?
@@justinn7777 apparently not !
@@patricksnyder3446 why ? Any reason
Salt rules! Go Phins 😊
FINS UP!! Salt is king. Thanks for the support and watching.
For your next trial try buttermilk and also try pineapple. Pineapple will melt a steak in a hurry, buttermilk is what I use to tenderize wild game.
Yeah there is about a thousand different things to use, but I wanted to use some things that I have never done before. Pineapple juice is what I inject in my Pork butts as well as Apple juice and they are awesome. I had someone suggest covering the steak with salt and place in the fridge for a week then rinse and cook, that sounds interesting too. Thanks for the support and watching brother
@@maddawgnoll Making liver infinitely worse is an accomplishment onto itself.
@@maddawgnoll I actually haven't even filmed anything after those that are posted. It didn't seem that there was too much interest in them and Life just got the better of me. I do still get to fish and hunt occasionally. I took a 215#(dressed) 9-point with a 22.25" spread about 120 yards from my house on Election Day. I plan on getting the fly rods out by mid-April, but I don't know about filming anything.
@@maddawgnoll I've heard that blacktail aren't near as large, on average. Out of 60-plus deer that I've taken and recovered, only the one of mine had a larger rack than that, though. As a meat hunter, I don't usually wait long enough to get to the big bucks. Around here, the deer basically eat like the cows would, if left to their own devices. Hunter density is high, so the limiting factor to their size is generally age.
Actually if unripe Papaya pricked the skin and what milky comes out is maximum tenderizer than pulp of papaya and Pineapple.
Ahhh!! Interesting. I will have to do that, Thats a first that I’ve heard of. Thanks for the support and commenting.
@@meatcranium4280 Actually the milky sap when you prick an unripe papaya is 100% Papain which are added to most of the commercial meat tenderizers and meat processing and Papase tablets/capsules as medicines. Papain is an enzyme available from all parts of the papaya tree and fruit. Actually I use the unripe green papaya peels and mix some of it on my steak but not too much and let it stand for arnd 15 minutes but not over 30 minutes depending on the amount of papaya peels and my steak turned out perfect tender steak. I found out when I added too much of papaya peels and soaked it for arnd 30 minutes or more my steak would turn out too soft and fell apart which I dont find it palatable to my taste. So depending on how tender you want your steak is you have to adjust the amount of peels and the soaking time before cooking. This is so far my experience with unripe green papaya peels as tenderizer. The steak color will never change and it won't change the taste of the steak at all. And the steak will remain tender even after it went cold or even as leftover.
Thank you for sharing. I enjoyed your video and looking forward for more of your bright ideas.
Why is it the more of these steak tenderizing videos I watch the longer they get?
I have also used whiskey to tenderize
Yes. Very good stuff as well. Thanks for the support and commenting.
Your thermometer must be broken. When I temp my steaks at 125 they come out perfectly medium rare.
A little bit of hot sauce is my trick
I think you need to wash the steaks proor to cooking them. Good video though.
Thanks. I appreciate it
Didn't tell us which cut of meat you use
Great stuff!
Option six would be to simply get good cuts & season with salt & pepper, lol.
Here’s the thing, not everyone can afford the good cut and need to go with cheaper cuts for there budget, but if you can afford it, absolutely. Thanks for the support and watching
Yyou did not use the Adolph's correctly. If you did; you didn't show it I think maybe you should ask your wife.
Powder should be washed off meat
I think with the papaya it's because you peeled it. you are not supposed to peel
Cool zip lock bags.............source?
I got them at Walmart around the Holidays. Thanks for the support and commenting.
What's the best way to tenderize steak? Chew it
Try a meat mallet and don't over cook.
I honestly thought about running over one with my truck tire to see if that would tenderize it. Lol.
you need the papaya skin, the fruit doesnt do much
it's Saturday already?
Lol!! I’m going to try different days to see what works best. My channel isn’t growing any longer and views have dried up so I need to change some things around. Thanks for the support and watching.
There's something in papaya called papain that is supposed to be what tenderizes the meat. I would probably just wash the papaya and leave the skin and seeds on it and put the whole thing in the blender then your meat will get the vitamins and all the other good things in the skin and it will all be soaked up into the meat and its much less work as well. It's kinda l Iike they say about a baked potato skin. All your be vitamins and minerals are in the skin.
Most of the enzyme is in the skin. He discarded the skin and used the meat of the papaya. The skin works so well you only need 1-2 hours in the marinade, then wash, pat dry, and dry season.
The skin of the papaya is where it’s at! The green papayas are the ideal ones to use. I remove the seeds, purée for usage but the purée can then be dehydrated and powdered for longer usage (or frozen). Great experiment as beef has gotten so expensive that buying the cheaper cuts requires a good tenderizer for good eats.
Pineapple hands down. Dolphins blew it with Waddle...
weird thing Chris is chemically speaking your wifes powder active ingredient (Bromelain) is the main enzyme of the papaya (and pineapple) that actually tenderize the meat. Try backing soda and for the love of God dont do a 24h marinade... 15-30 min is enought. Bon appetit!
@Hack_Life.Everyday I hope you wont mind if make some corrections. Bromelain is an enzyme from pineapples while Papain is the enzyme from papaya.
just a question: what is that fruit tree that is behind you at the start of the video??
No fruit tree. One is a sago palm and I have no idea about the other one. Lol. I don’t have a botanist bone in my body. Lol. Thanks for the support and watching
If u add salt to the Coke it'd be a lot better!!
Everybody wants you back
Try beer.
should of put tooth picks in the sides
Nice experiment! Luv your global warming bags, lol! Keep up the good work.
LOL! Yeah they are pretty awesome. Thanks for the support and watching.
@@meatcranium4280 My Dad refers to it as "Gore-bal" warming, since Al Gore milked that subject so much while trying to get elected and for a time thereafter.
@@handcannon1388 funny thing is , is that people that believe in the Religious Cult that is Global Warming, hear someone mention Al Gorelioni, they get all bent out of shape. Lol
only 4 to 10 drops will be enough to tenderize 2 to 6 lbs of meat.
REALLY!? That is some powerful stuff.
Cool vid steaks looked like crap Lol 👍
They looked horrible, lol, but dammit it had to be done. Thanks for the support and watching brother.
So the real result was that you should have made jerky 🤣
LOL!! Yes!! Absolutely. That’s too funny. Thanks for the support and watching
@@meatcranium4280 i love making jerky on my pellet grill, dr pepper and chili paste marinade makes for phenomenal jerky.
🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟
You need to spice it up dude .
Elaborate
Put some herb season salt and Mrs dash and basil leaves spice and black pepper and Italian seasoning and lemon and lime juice squeezed a bit over meat and don't forget an onion chopped over the meat and let it sit for a few hours before cooking it in a pan .
@@ricardoseales6501 that’s not what this was about. Its about tenderize toon and flavor of just the meat with no seasoning, of course I. A Normal cook I would season but not in an experiment It has to be less variables. Thanks for the support and commenting.
I hate the way he cuts these. Just cut the middle out and eat the damn meat.
Have to try again don’t overcook
TRUMPER COOKER !
Do you know how to cook a steak come on look like some pork
Coke requires 12 - 24 hours to break it down
The fact that you call it global warming and not the correct terminology of climate change has me questioning this whole video. Those steaks look flavorless too. Who buys steaks with no marbling?
You are a young moron. Before “climate Change” it was called global warming. These schisters and con men could get any traction peddling that scam with that term do they changed the name to be a lot more indirect and paint with a wider brush. Global warming is called the sun, and Climate change is called seasons. Who the hell wants to spend big money on steaks to experiment? You truly are not a bright one kid.
@@meatcranium4280 I would love to know the google link you searched to reply to my comment. You must not believe in science either. Never in the history of man have we exhausted and used as many of Earth's resources as we do today. If you think this doesn't have an effect on the environment then you are blind, or you're just choosing to ignore facts. Who are the stakeholders in this scam? Lmao it would benefit no one to lie about climate change. Is the earth flat too? Also, the marbling in meat helps to keep the meat tender, which was the basis of your whole "experiment". If you are legitimately trying to run a successful youtube channel why are you skimping on your production costs? Good luck to you though, hope whatever you're trying to do with this channel works out for you lol.
Please don't feed this troll, Zer0.
It's climate change not global warming bro
WINK WINK 😉!! I like how Global Warming didn’t fit the agenda so the changed the name. Global Warming is called- THE SUN
Climate Change is called - SEASONS
LOL. Thanks for the support and watching
@@meatcranium4280 So your denying that the ocean levels are rising and that the temperature of the earth isn't rising? I'd love to see your sources
@@godtroll749 Don't bother. You won't get a good-faith argument from this one.
A woman married this man? Willingly?
You do realize that the term "global warming" refers to the overall rise in temperature on the GLOBAL scale?
I'd bet this isn't the first time you've needed someone to explain to you that climate change includes areas seeing warmer temperatures as well as areas seeing cooler temperatures...
I guess you will also deny that the ocean levels are rising, extreme weather systems are becoming more common and powerful, like you said "2 feet of snow in Texas"
I guess the scientific community spends their entire lives researching and building models that best describe our world because they need to fool people into believing in climate change cause... Liberals?
fyi, the buybull condones slavery. I can list specific passages in the buybull that support my claim if you don't believe me
If you have any supporting evidence that Climate change is a hoax I would love to see it and make a joke out of it lol
Your sources probably include OAN or some shit lol
Only evidence that you psycho environmentalist have are lines on paper. The ocean levels are not rising, polar ice caps are thicker than scientists thought they were, and government funded scientists tell you that the ice caps are melting but they only say half the truth. If the ice caps are melting on the western side of the ice caps there is record ice growth on the eastern side I’ll break it down for you so you can understand. The earth is tilted on an axis. If the western side is tilted towards the part of the earth that is have summer then yes the ice caps on that side will melt, and the side that is in the east will freeze and have record ice growth. Look up where Scientists drilled into the polar ice caps and collected samples, at the bottom of the samples they have found grass, daisies, and plant life which means the earth use to be much hotter. Why is it when there is a weather record they always say that on this day in 1928, or sometime years ago that it was either hotter or colder on that year. Ah I know, there were more Cows Farting and SUVS , back then. You have drank the koolaide and are will to surrender your freedoms and Liberty’s at the cost of the environment. The earth heals itself and if the Earth’s temperatures increase by 1degree in the next 100 years, GOOD!! Higher temperatures mean more Lush plant Life and more oxygen for me to breath, because here is another news flash Carbon Dioxide is not a pollutant it’s a natural substance that Plants breath, thus producing more oxygen. In closing, you can believe all the hocus pocus, VOO Doo, lines on paper evidence you want, I know that that Earth is not as fragile as you Wackos make it out to be.
czcams.com/video/0uBqkZ-m3XI/video.html
Over cooks the steaks, lacks the literacy to explain things and is a climate change denier... yet checks out.