8 Simple Ways to Make Tough Meat TenderNot every cut is melt-in-your mouth tender. We have the scoop on how to make tough meat tender with just a few simple steps.I think weve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. It feels wasteful and it can be pretty embarrassing if it happens during a dinner party. So whats the cause, and how do you make tough meat tender?
Well, tenderizing meat isnt as difficult as you might think! With a few tricks, like the ones weve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. Find out how below, and dont forget to ask your butcher about these cuts. 1. Physically tenderize the meatFor tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You dont want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. If you dont have one, you can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. 2. Use a marinadeCuts like flank or skirt steak make excellent grilling steaks, but theyre so tough you wont want to eat them without a little marinade action. Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a pre-cook before it hits the grill. Just make sure you dont let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or itll become soft and mushy. Get started with our best marinade recipes. 3. Dont forget the saltWhether youre marinating or not, at least make sure to salt the meat before cooking. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. You know its working because the meat will take on a deeper, red color. Unlike marinades, you can salt your meat for up to 24 hours in advance. 4. Let it come up to room temperatureThis is especially important with grass-fed beef and other lean cuts of meat. Since theres not a lot of fat on these cuts, theyre less forgiving if slightly overcooked. Letting the meat sit on a room temperature counter for 30 minutes before cooking will help it cook more evenly. 5. Cook it low-and-slowMore expensive cuts of meat can be flash seared over high temperatures, but many budget cuts, like pork shoulder or chuck roast, require low-and-slow cooking techniques (like these slow cooker sandwiches). When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Make sure you give yourself enough time to let those cuts break down, which could take four or more hours in a Dutch oven or slow cooker. 6. Hit the right internal temperatureOvercooking can make your meat dry but undercooked meat can be quite chewy. Dont be afraid of an instant-read meat thermometer and pull your meat when its ready. For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF. 7. Rest your meatNo matter how well you prepare and cook your meat, it will turn out dry and tough if you dont let it rest. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. This allows the juices to redistribute within the meat instead of spilling out onto the cutting boardthat means your meat will be dry and tough. 8. Slice against the grainAll cuts of meat have long muscle fibers that run throughout them. If you make cuts parallel to the muscle fibers, youll end up using your teeth to break through them as you chew. That sounds like a workout! Instead, cut crosswise against the muscle fibers so they come apart easily and effortlessly. Try your hand at these steakhouse copycat recipes. 1 / 20 Inspired by Black Angus Prime RibI have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. Kelly Williams, Forked River, New JerseyGo to Recipe Inspired by Claim Jumper Ribeye Steak and Garlic Herb ButterI make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. John Baranski, Baldwin City, KansasGo to Recipe Inspired by Ruth's Chris Steakhouse Blue Cheese-Crusted SteaksMy wife adores this steakand me when I fix it for her. She thinks its the ideal dish for Friday night after a long workweek. Michael Rouse, Minot, North DakotaGo to Recipe Inspired by Ruth's Chris Steakhouse Lettuce Wedge SaladA wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. Jenn Smith, East Providence, Rhode IslandGo to Recipe Inspired by Fleming's French Onion SoupMy seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. -Sandra Chambers, Carthage, MississippiGo to Recipe Inspired by Fleming's Lobster Tails with Drawn ButterNo matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! Lauren McAnelly, Des Moines, IowaGo to Recipe Inspired by Ruth's Chris Steakhouse Mashed PotatoesThese creamy garlic mashed potatoes are so good, you can serve them plainno butter or gravy is needed. This is one of our favorite red potato recipes. Valerie Mitchell, Olathe, KansasGo to Recipe Inspired by Morton's Steak DianeSometimes, I add more mushrooms to this recipe when my son's eating dinnerhe loves them, and they are just fantastic with the steak. Carolyn Turner, Reno, NevadaGo to Recipe Inspired by Morton's Crab CakesOur region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. Debbie Terenzini, Lusby, MarylandGo to Recipe Inspired by Claim Jumper BBQ Baby Back Pork RibsFor more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! Vicki Young, Brighton, ColoradoGo to Recipe Inspired by The Capital Grille RibeyeA true Southerner to the core, I love to cookespecially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! Sharon Bickett, Chester, South CarolinaGo to Recipe Inspired by Ruth's Chris Steakhouse Mushrooms Stuffed with CrabmeatServed as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. Jennifer Coduto, Kent, OhioGo to Recipe Inspired by The Capital Grille Au Gratin PotatoesThis recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. Theresa Danos, Hyde Park, New YorkGo to Recipe Inspired by Black Angus Steak & SeaFor an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. Taste of Home Test KitchenGo to Recipe Inspired by Black Angus Roasted Brussels SproutsDont be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. Becky Walch, Orland, CaliforniaGo to Recipe Inspired by Fleming's Creamed SpinachCooked spinach makes a perfect accompaniment to many entrees, especially salmon.Taste of Home Test KitchenGo to Recipe Inspired by Black Angus Loaded Potato SkinsWondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. Trish Perrin, Keizer, OregonGo to Recipe Inspired by The Palm Steak with Brandy Peppercorn SauceHere is an elegant entree that can be prepared in under 30 minutes! Tender meat and a great peppery flavor is accompanied by a rich cream sauce and fresh shiitake mushrooms. Barbara Pletzke, Herndon, VirginiaGo to Recipe Inspired by Morton's Creme BruleeMy favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! Joylyn Trickel, Helendale, CaliforniaGo to Recipe Inspired by The Palm Flourless Chocolate CakeHere's the perfect dessert for chocoholicslike me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. Kayla Albrecht, Freeport, IllinoisGo to Recipe Lindsay D. Mattison After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Video |