What the best way to marinate a steak so it will be tender

CALIECAT
CALIECAT Posts: 12,530 Member
edited September 19 in Recipes
We went to Texas RoadHouse And my steak was so good juciy and tender. How can I do that at home?

Caliecat

Replies

  • CALIECAT
    CALIECAT Posts: 12,530 Member
    We went to Texas RoadHouse And my steak was so good juciy and tender. How can I do that at home?

    Caliecat
  • MattySparky
    MattySparky Posts: 771
    it starts with the cut of meat... make sure it's a good one and if you dont know then ask a butcher. the best marinade for beef is by far Coke classic. Rub the meat with salt, pepper and paprika before cooking to bring out flavour. To marinade just pour a can of coke over the steak inside a small container and let 'er soak overnight in the fridge. It's really really good!
  • dothompson
    dothompson Posts: 1,184 Member
    I really like 2 parts wine, 1 part soy sauce with lots of chopped garlic.

    The acid in the wine tenderizes the meat.

    I do however agree with Matty, it begins with a good cut of meat.
  • AmyNVegas
    AmyNVegas Posts: 2,215 Member
    I just beat mine up lol! I have a great tenderizer from Pampered chef and I beat in a good steak seasoning and let it set until closer to room temp. I also start with a good Ribeye and sear it well on the outside to keep the juices on the inside. If you have a Kroger/Smith's near you they usually have great Ribeye and sometimes you can catch a good sale too.
  • CALIECAT
    CALIECAT Posts: 12,530 Member
    Thanks to all who posted. I will be trying some of those ideals.

    Caliecat
  • CasperO
    CasperO Posts: 2,913 Member
    A good cut is important, but if you're not spending the big bux you can still have a great dinner. As Amy sez - beat the tar out of it. :laugh: A cheap ol' flank steak can be pretty good if you beat it, age it, marinade it well and cook it properly.

    I like to age the meat in the crisper wrapped in a dishtowel for at least a week. Marinade with a little Worcerstershire and garlic. When it's time to cook I take the meat out of the fridge and set it on the counter for a couple hours to let it come up to room temp. And don't overcook!
  • msarro
    msarro Posts: 2,748 Member
    A good cut is important. It should be cut perpendicular to the muscle fibers. You can further tenderize it both with chemical meat tenderizer. You can also use a big effing hammer - and no, that isn't a joke. They look like big shiny metal hammers. Use that on a cut a couple times and you could make rump roast like filet mignon. Almost anyways, hahaha.

    Beyond that, marinades can help as mentioned earlier.
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