All steaks aren’t created equal. Unlike blade steaks…
…which are chewy and require a lot of help to be…
…toothsome, rib steaks, and tenderloins are already…
…as tender as beef can get. It is more likely that the…
…issue is with your cooking technique rather than…
…the steak itself if you find yourself searching for the…
…best way to tenderizing ribeye steaks.
Here is Sarah’s experience…
With so many people making most of their meals…
.. at home these days, it’s no wonder that so many…
...products are hard to find in stores.
Adaptability is one of the most valuable skills you…
…can have in times like these!
I learned how to tenderizing ribeye steaks among other skills.
Adaptability will not only make your shopping experience…
...less stressful. It will also save you a lot of money!
Tenderizing ribeye steaks allows you to serve protein-rich meals on a budget. Too much red meat is not good for your cholesterol levels or your waistline, but less expensive meats also tend to be leaner.
BRYNNE CHANDLER, AN AUTHOR FROM LIVESTRONG
Let’s start with this…
Should You Tenderizing Ribeye Steaks?
A tough steak can be cooked in a variety of ways, you can…
…adjust the cooking time for every steak and monitor…
…the temperature of the steak or meat constantly or the…
…temperature of the grill all throughout. Also, you can…
…tenderize the steaks and meats which is probably easier.
You will also need a cutting board and a meat tenderizer…
…mallet for this. Last, you can also use parchment paper.
Hang on, I will recommend you to get this one. When it comes to tenderizing this cut of meat, this tenderizer performs as well as any other and better than most.
- TEXTURIZED SURFACE : One of the sides surface is textured for optimum use on a variety of meats
- SMOOTH SIDE INCLUDED : The opposite side of the meat tenderizer is smooth for pounding and flattening For cutlets
- MULTIPLE STORAGE OPTIONS : There is a hole in the ergonomic handle that gives you the option for convenient hanging storage
In general…
Is it Important to Tenderize Meat?
Okay, here’s the answer. When meat is tenderized…
…its tough muscle parts are broken down whether…
..it is chicken, steak, or another kind of meat. The meat…
…of animals that get lots of exercise are tough and…
…lean as they have a lot of muscle.
And just think…
You may have a harder time cutting through it when it is…
…cooked. Meat that has been tenderized will have softer…
…proteins, making it easier to cut and chew.
Tenderizing the meat can also create punctures in the tough…
…steaks so that you can flavor it with marinades or seasonings.
Here is how you tenderizing ribeye steaks…
Techniques of Toughness and Tenderizing Ribeye Steaks
You should understand some basic anatomy…
…before selecting a steak for grilling.
A muscle that has been used more often…
…will produce a tougher piece of beef. Cuttings…
…from the heart, brisket, and shoulder (chuck)…
…are typically tough and require long, slow cooking…
…or some form of tenderizing as cuts from the…
…hips. Tenderizing those cuts can be accomplished…
…in several ways.
Why is this so?
A traditional method to tenderizing ribeye steaks at…
…home is to pound them with a mallet that physically…
…breaks apart the tough strands of meat. The butcher…
…tenderizing machines do the same thing but they use…
…different arrangements of blades or needles to achieve…
…the same results.
Tenderizing powders use enzymes from tropical fruits…
…to break down and soften the meat, and acidic marinades…
…add flavor instead of actually tenderizing it.
On the other hand…
Little-used muscles from the loin and rib area are already…
…very tender and can be chewed easily. Grilling steaks come…
…from there and there is usually no need to tenderize them.
Last month, I bought the ribeye steak on Amazon. The quality and speed of delivery have been consistently excellent. The meat is carefully packaged and frozen solid and the steaks are always excellent! Here it is:
- Grilling Gift Basket Package; Treat your special somebody to the best meats including a choice of Ribeyes and New York Strips as well as Petite Cut Filet Mignon and our Signature Seasoning
- Grilled celebration; Perfect for the griller in your family these selections can also be done justice cooked in the oven as well and either way dont forget the sides such as potatoes and stuffed jalapeno poppers
Next method to tenderizing ribeye steaks…
A High-Temperature Ribeye Cooking Method
Whatever way you cook your ribeye, the goal…
…is to get your desired doneness in the center…
…with a nicely browned exterior and perhaps a…
…hint of char. A thin-cut ribeye of 1/2 inch or less…
…needs to be cooked quickly at high heat so that…
…the outside browns before the interior is fully cooked.
Go on…
It is nearly impossible to make a thicker ribeye tough…
…and chewy by applying the same method.
The high heat makes the muscle fibers contract and…
…toughen which, in turn, dries out the steak. After the…
…middle has been cooked the outsides can become leathery.
If you are like me, I prefer to use a thermometer. This thermometer is a must-have. Definitely worth a try! Easy to use and highly accurate, you flip the food over, insert the thermometer probe and let it tell you when it’s done.
- TEXTURIZED SURFACE : One of the sides surface is textured for optimum use on a variety of meats
- SMOOTH SIDE INCLUDED : The opposite side of the meat tenderizer is smooth for pounding and flattening For cutlets
- ALUMUNUM CONSTRUCTION : Aluminum construction provides a lightweight, strong and durable tool for the kitchen
Next tips to tenderizing ribeye steaks…
Reverse Sear the Ribeye
Skilled cooks traditionally sear thick steaks and…
…then finish them at low heat to the desired…
…degree of doneness. Some scientists have found…
…that cooking low-temperature followed by a high…
…temperature sear produces even better results than…
…doing it the other way around.
Think in another way…
You can cook the steak inside in a low oven (or sous-vide…
…bath) and then finish it in a hot pan. On the grill, you…
…would heat just one side and cook the steak lid-down…
…on the unheated side until it is ready to sear.
The steak should be juicy and not tough if you do this.
If you ask me, I’m using sous vide bath, because I don’t have enough space. Having a perfectly cooked steak is no longer a concern with the Dash Digital Sous Vide!
- Grilling Gift Basket Package; Treat your special somebody to the best meats including a choice of Ribeyes and New York Strips as well as Petite Cut Filet Mignon and our Signature Seasoning
- Grilled celebration; Perfect for the griller in your family these selections can also be done justice cooked in the oven as well and either way dont forget the sides such as potatoes and stuffed jalapeno poppers
Way to Tenderizing Ribeye Steaks with Salt
A quarter cup of kosher salt per steak is recommended…
This amount of salt may be more than enough to tenderizing ribeye steaks…
…but you’ll use it judiciously.
Here are the steps in detail:
- Clean your steaks by rinsing them.
- On a separate dish, pour half of the salt you set aside. Then, place the steak on top of the salt and sprinkle with the remaining half of the salt.
- Begin rubbing the salt into the meat, making sure it is evenly distributed. To use up all of the salt, cook the steaks one after the other on the same plate.
- You might want to try rubbing a splash of garlic powder into the meat before salting it. With just a pinch, the garlic flavor will permeate the meat.
- Refrigerate your steak for about an hour after you’ve finished massaging it with salt. Thirty minutes will suffice, but if you have an hour, go ahead and use it.
- 1 hour before cooking, salt your steaks for every inch of thickness. If you have a 1.2-inch thick steak, for example, you should salt it for 1.2 hours.
Why Salt and How It Works?
I know you’re thinking to yourself that this will make your steak too salty…
Your buddies share your sentiments. How is it possible to…
…tenderizing ribeye steaks with that much salt? Allow me to explain.
The salt will pull out the meat’s natural juices…
The salt would cure the meat over a long period of time…
This is accomplished by eliminating the water and juices as they evaporate…
However, when used as a meat tenderizer, the fluids…
…and salt will generate a brine if applied and removed properly.
This brine will re-absorb into the meat, breaking down…
…the proteins and amino acids in the process.
It’s best to use kosher salt instead than regular table salt…
- No Additives & Less Sodium: The only pure kosher salt with 53% less sodium by volume compared to regular table salt. Perfect for everyday use.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Next thing to know after tenderizing ribeye steaks…
The Best Marinade For Ribeye Steak
The meat should still be tender whether it…
…is “choice” grade or “select” or “prime.” In any…
…case, skip the traditional methods of pounding…
…and marinating if you want to stack the deck in…
…your favor. The best marinade for ribeye isn’t a…
…marinade at all, but something simpler: salt.
We also have compiled a guide that will help you…
…choose the best seasoning for steak.
Here’s the way…
- Sprinkle your steaks generously with coarse kosher or pickling salt at least 45 to 60 minutes before cooking them.
- During that time, the salt draws juices from your steak but they’re absorbed back into the meat before cooking.
- Brush off the salt give it a quick rinse, and then blot it dry with a paper towel before cooking.
- This will season the steak nicely, improve its texture and make it a little more tender. In addition, it will also be juicier than it would have been otherwise.
- A combination of Worcestershire sauce and soy sauce with added garlic and onion powder will add plenty of umami flavor to your steak.
- Stir it up, brush it on, and then pat the steaks dry with a paper towel so they’ll brown nicely.
- A sufficient amount of marinade will linger in the meat’s crevices to make it tastier.
You can also use the same technique with any marinade you like.
I prefer to use kosher salt. Aside from that, there’s nothing else you. Occasionally, it will clump. Don’t be brutal, just give it a little whack with your palm and it’ll fall apart. Kosher salt makes a difference in cooking because it is a very consistent salt!
- Cook mode with USDA preset temperature settings: ThermoPro cooking thermometer ideal for meat, oven, smoker or stove top; Programmable alert with preset temperatures for specific foods recommended by USDA; All of the preset temps can be reset to your desired tastes
- Timer mode: Digital kitchen timer features countdown and countup ability, up to 99 hours, 59 minutes
Are There Any Meats You Shouldn’t Tenderize?
The easy answer is no, but the better answer is…
…it depends. Steaks, for example, are already very…
…tender. These tender steaks are usually fatty cuts…
…so they do not need to be tenderized. You can do…
…it anyway especially if you are going to marinate…
…the meat.
Keep in mind…
Chicken breast, beef filet, and pork loin are also…
…meats that don’t require tenderizing. Due to the…
…thinness of these cuts they don’t need to be tenderized.
To make them more manageable to cook, you may have…
…to tenderize them.
Sum Up
Depending on the size of the meat, you should determine…
…what side to use when tenderizing it. You don’t want to over-pound it…
…so be aware of how thick it is and how many puncture holes…
…you create as you go. Grill away!
Conclusion
If you find this helps you to tenderizing ribeye steaks…
…be sure to leave a comment!
Above all, I love to hear from you guys and always…
…do my best to respond to each and every comment.
Our latest articles:
- Are Belvita Biscuits Good for Diabetics? The Truth
- Exploring Allulose Keto: Your Ultimate Low-Carb Sweetener Guide
- Delicious Allulose Recipes for a Healthy Lifestyle
💻 Wood For Pizza Oven | Grilling Swordfish Steaks | Pizza Steak and Cheese Sauce
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
