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Follow our guide on How to Tenderize Steak, and you can achieve the most tender slices with any cut of beef! We will show you how to use a meat tenderizer, plus give you tips on the best way to tenderize steak using the right seasoning, marinade, and cooking methods.
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How to Tenderize Beef
Tenderizing steak breaks apart connective tissues that normally cause a cut of beef to be tough after cooking.
Using a meat tenderizer, steak marinade, the best steak seasoning, and even cooking methods like slow cooking or braising will tenderize beef so it’s nice and soft, no matter what cut you choose.
Tenderizing is a great way to enjoy less expensive cuts of beef like chuck steak and cook them to their best potential!
How to Use a Meat Tenderizer to Tenderize Steak
- Lay your steak flat on a cutting board. Butterfly the steak by cutting in half, stopping just before you cut all of the way through. Then, open the steak up and flatten it out.
- Using a meat mallet, pound out the edges of the steak first, working your way towards the middle. You want to pound the steak thinly, but not too thinly.
- Once one side is tenderized, flip the steak over and repeat on the opposite side. A steak properly tenderized with a meat mallet will start to thin and spread out.
Using a meat mallet is the best way to tenderize steak, especially when you combine it with another method like marinating and slow cooking the beef!
Tenderizing Steak with Salt
When it comes to cooking tender steak, the seasoning matters! Salt tenderizes beef by drawing moisture out of it, then dissolving so it acts as a brine.
We prefer sea salt over table salt for tenderizing, as it has the perfect texture and flavor for steak. Our favorite steak seasonings for tenderizing are:
- Santa Maria steak seasoning, as in our Grilled Picanha Steak
- Our Best Dry Rub for Steak, which we use for our Grilled Beef Short Ribs
- Rosemary sea salt seasoning, perfect for Grilled Beef Tenderloin or Sous Vide Beef Tenderloin
- See my guide on Seasoning with Salt for tips on what types of salt to use and when!
Marinade to Tenderize Steak
Letting your steak marinate first is a great way to tenderize any cut of beef. Our Grilled Chuck Steak with Compound Garlic Butter, for example, uses a steak marinade of olive oil, red wine vinegar, garlic, and seasoning.
Vinegar is a great choice to include in any marinade as it helps tenderize the beef to perfection. Create a marinade for your steak, then allow it to rest in the fridge for a few hours or even overnight. Not only will the steak be more flavorful this way, it will become oh-so tender!
Braising Steak
Braising steak, or cooking it low and slow in a liquid, is an incredibly flavorful way to tenderize the beef.
One of the best examples of a braised steak recipe is our Best Steak Pizzaiola. We first pound the steak out with a meat mallet, then allow it to braise slowly in pizzaiola sauce in a pan.
By the time it’s done cooking, it is so tender and delicious. Steak pizzaiola is an instant family favorite – give it a try!
Add Garlic Butter Sauce
If you’re grilling or pan-searing steak, garlic butter is a perfect way to add extra flavor and tenderness to your beef!
Try our Easy Garlic Butter Sauce Recipe, and you’ll want to make it every time you serve steak dinner! We love it for Juicy Garlic Butter Steak Bites.
Tips for Tenderizing Steak
- Let your beef come to room temperature before cooking. This ensures it cooks evenly throughout, which is important for achieving the most tender slices of beef.
- Let it rest before cutting. After you cook it, let your steak rest before slicing. If you slice too early, it will lose some of its juiciness.
- Slice against the grain, always! The grain refers to the lines running through a cooked cut of beef. Cutting against the grain is so important for tender steak.
- Use my Steak Temperature Chart to cook steak perfectly.
Steak Recipes
Try some of our Best Steak Recipes:
- Best Steak Pizzaiola Recipe
- Perfect Reverse Sear Ribeye Steak
- Easy Steak Peppers and Onions Foil Packets
- New York Steak Recipe
- Porterhouse Steak Recipe
📋 Recipe
How to Tenderize Steak
Equipment
Ingredients
- 1 steak your choice
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Lay your steak flat on a cutting board. Butterfly the steak by cutting in half, stopping just before you cut all of the way through. Then, open the steak up and flatten it out.
- Using a meat mallet, pound out the edges of the steak first, working your way towards the middle. You want to pound the steak thinly, but not too thinly. Once one side is tenderized, flip the steak over and repeat on the opposite side. A steak properly tenderized with a meat mallet will start to thin and spread out.
Notes
- Let your beef come to room temperature before cooking. This ensures it cooks evenly throughout, which is important for achieving the most tender slices of beef.
- Let it rest before cutting. After you cook it, let your steak rest before slicing. If you slice too early, it will lose some of its juiciness.
- Slice against the grain, always! The grain refers to the lines running through a cooked cut of beef. Cutting against the grain is so important for tender steak.
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