How to Make Sirloin Beef Tender
With significantly more people making most of their meals at home now, it's no wonder that so many products are hard to get your hands on in stores. That's why in times like these, being adaptable is one of the most useful and valuable skills you can have!
And I hope to help you out with that today by showing you one way to adapt to the constantly changing selection in the meat department. This quick and easy hack will help you turn whatever steaks you happen to find at the store (even the cheapest ones!) into tender, juicy, and amazingly delicious steaks you'll be proud to serve at dinnertime.
In this case, being adaptable will not only make your shopping experience less stressful, but it can save you a lot of money too! :-)
Related: 6 Extremely Useful Questions To Ask At The Meat Counter
5 Ways to Tenderize Steak
There are several popular ways to tenderize a cut of meat, and all of them can be effective. Those include:
- Beating it into submission (sounds tiring, right??)
- Letting your meat rest after cooking
- Cooking it "low and slow"
- Marinating the meat
- Slicing the meat against the grain
While all of these methods can be effective, they almost all take extra time, which is a luxury you might not always have! Luckily I have a single foolproof method that's the best of the bunch…
My Secret Ingredient
So what IS the simple secret behind this trick? It's SALT! (The more I learn about cooking, the more I come to realize that the secret is almost always salt. Except for when the secret is butter.) ;-)
Yes, salting your steaks for one hour before cooking them will cause a miraculous transformation! From chewy and tough, to tender and juicy.
But not just ANY salt will do! You need to use a coarse sea salt or kosher salt. Coarse salt helps to break down the proteins and muscle fibers in the meat, resulting in maximum tenderness. I'm getting hungry already!
Related: The One Chef's Secret You Need To Know If You Love Steak
Why Salt?
Salt is an interesting substance that can do a lot of different things to the food we eat. You may well be wondering, "I thought salt dried stuff out?" And you'd be right! When using salt in the kitchen, it's all about the timing.
Over a short period of time (like an hour or even up to overnight,) a layer of coarse salt on a steak will draw out some of the meat's natural juices. The juices will dissolve the salt, creating a brine. Most of the brine will then be reabsorbed, where it will tenderize and flavor the meat.
If left for alonger period of time (like weeks to months,) the salt would slowly pull all of the moisture out of the meat, curing and preserving it in the process. Fascinating!
Related: The 11 Most Devastating Mistakes You Can Make With Steak
How To Tenderize Any Steak – Even Cheap Steak – Using Kosher Salt
To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)
Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts.
Related: This New Way I Make Tri-Tip Is So Easy, It's Almost Unbelievable
After the waiting period, use some paper towels to wipe away most of the salt. Then pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. If you don't pat them dry, you're basically steaming the meat, and steamed meat is bland and less flavorful.
Season as desired, then grill to desired doneness.
Serve and sit back and enjoy the happy faces around the dinner table. :-)
Do you have a favorite tip or trick for making delicious steak at home?
How To Tenderize Steak (Recipe)
There's nothing quite like grilling a nice juicy steak when the weather warms up. Unfortunately, the best cuts of steak can bust the family grocery budget. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love!
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Paper Towels
- 2 lbs petite sirloin steak
- 2 tbsp kosher salt
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To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)
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Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts.
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After the waiting period, rinse the salt off your steaks under cool running water.
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Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. If you don't pat them dry, you're basically steaming the meat, and steamed meat is bland and less flavorful.
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Season as desired, then grill until desired doneness. Serve and sit back and enjoy the happy faces around the dinner table. :-)
Calories: 306 kcal Protein: 50 g Fat: 10 g Saturated Fat: 4 g Cholesterol: 138 mg Sodium: 3617 mg Potassium: 776 mg Calcium: 64 mg Iron: 4 mg
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Source: https://www.onegoodthingbyjillee.com/how-to-make-cheap-steaks-taste-expensive/
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