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Step-by-Step Instructions to Make Steak Tender
1. Choose the Right Cut of Meat
- Opt for high-quality cuts like ribeye, striploin, or tenderloin for naturally tender results.
- For budget-friendly options, skirt steak or flank steak can also be tenderized effectively.
2. Tenderize the Meat
- Mechanical Tenderizing: Use a meat mallet to pound the steak gently, breaking down tough muscle fibers.
- Piercing Method: Poke the steak with a fork on both sides to allow the marinade to penetrate deeply.
- Natural Tenderizers: Enzymatic tenderizers like papaya or pineapple juice can be added to the marinade for extra softness.
3. Marinate for Flavor and Tenderness
- Mix all the marinade ingredients in a bowl until well combined.
- Place the steak in a resealable bag or a shallow dish, and pour the marinade over it.
- Seal the bag (or cover the dish) and refrigerate for at least 1–4 hours. For tougher cuts, marinate for up to 8 hours.
4. Bring the Steak to Room Temperature
- Before cooking, take the steak out of the fridge and let it sit at room temperature for 30–45 minutes. This ensures even cooking.
5. Sear the Steak to Lock in Juices
- Heat a cast-iron skillet or heavy-duty frying pan over high heat.
- Add a drizzle of cooking oil and let it shimmer.
- Pat the steak dry with paper towels (this ensures a good sear) and season with salt and pepper.
- Place the steak in the hot skillet and sear for 2–3 minutes on each side to develop a golden-brown crust.
6. Cook to Your Desired Doneness
- Lower the heat slightly after searing and continue cooking to your preferred doneness:
- Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Well Done: 160°F (71°C) and above
- Use a meat thermometer for precision.
7. Add Butter and Herbs
- During the last few minutes of cooking, add butter, rosemary, and thyme to the pan.
- Spoon the melted butter over the steak repeatedly (a technique called basting) to enhance flavor and tenderness.
8. Rest the Steak
- Remove the steak from the pan and place it on a cutting board.
- Cover loosely with foil and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring a moist steak.
9. Slice Properly
- Always slice the steak against the grain. This shortens the muscle fibers, making each bite tender.
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