How to Tenderize Steak: 8 Easy Methods to Try at Home

When you learn how to tenderize steak, you open up many possibilities for cooking delicious meals. Here are the best methods to make your steak tender and ready to cook.

1. Pounding with a Meat Mallet

A meat mallet is a useful tool that breaks down tough steak fibers by hitting the meat. This tool has two different sides for different purposes. The flat side makes the meat thinner so it cooks evenly, while the spiked side creates small holes that cut through muscle fibers. Cover your steak with plastic wrap or wax paper first to keep things clean. Hit the meat gently but firmly, starting from the center and working outward to the edges.

2. Using a Fork to Tenderize

A regular dinner fork is a simple tool for tenderizing steak when you do not have a meat mallet. This method breaks up tough muscle fibers quickly and easily. Take your fork and poke holes repeatedly all over both sides of the steak. Press the fork deep into the meat to create as many holes as possible throughout the surface. More holes mean better tenderness. This method works especially well for thinner cuts and helps marinades go deeper into the meat.

3. Salting the Meat

Salt is one of the simplest and most effective ways to tenderize steak at home. Put coarse sea salt or kosher salt generously on both sides of your steak. Let the salt sit on the meat for about 15 minutes for thin cuts or up to 45 minutes for thicker cuts. The salt breaks down the muscle fibers and pulls moisture from the meat that creates a flavorful brine. After the time is up, rinse off all the salt with water and pat the steak completely dry with paper towels.

4. Marinating with Acid

A good marinade makes your steak both tender and tasty at the same time. To create a proper marinade, you need three basic components: an acid, oil, and seasonings for flavor. The acid is the most important part for breaking down tough tissue. You can use lemon juice, lime juice, vinegar, wine, buttermilk, or even soda as your acid. Mix your chosen acid with oil and your favorite herbs and spices, then let the steak sit in this mixture for 30 minutes to 2 hours maximum.

5. Using Fruit Enzymes

Certain fruits contain special natural enzymes that break down meat proteins very effectively and quickly. Pineapple, papaya, kiwi, and Asian pears all have these powerful tenderizing enzymes inside them. You can add small pieces of these fruits to your marinade or rub pureed fruit directly onto the steak surface. Use approximately 1 to 2 tablespoons of fruit per cup of marinade. Be very careful with this method because these enzymes work extremely fast and can make meat mushy if left too long.

6. Slow Cooking Method

Cooking steak slowly at low temperature for several hours is perfect for transforming tough cuts into tender meat. This patient method works because the gentle heat breaks down a protein called collagen that makes meat tough and chewy. As the collagen slowly breaks down over time, it turns into gelatin, which makes the meat incredibly soft and easy to pull apart. You can use a slow cooker, oven, or stovetop for this technique, but always add liquid like broth or wine to keep everything moist.

7. Velveting Technique

Velveting is a traditional Chinese cooking method that creates a wonderfully smooth and tender texture on meat. Mix together equal parts of cornstarch, soy sauce, and oil to make a thick paste or slurry. You can also add ingredients like rice vinegar or oyster sauce for extra flavor depth. Coat thin slices of steak completely in this mixture and let everything sit for at least 30 minutes before cooking. The cornstarch coating keeps the meat tender and juicy while helping sauces stick better to the surface.

8. Scoring the Surface

Scoring means using a sharp knife to cut shallow lines across the surface of your steak in a pattern. Make cuts about 1/4 inch deep in a diagonal direction across the meat surface. These cuts go through the long muscle fibers and tough connective tissue, which makes each bite much more tender and easier to chew. Scoring also creates convenient small pockets where you can add extra butter, fresh herbs, or flavorful spices. This quick method works very well for thin, flat cuts of steak.

Not all steaks need tenderizing, but certain cuts benefit greatly from these techniques. The tougher cuts usually come from parts of the cow that move a lot, like the shoulders and legs. Here are the cuts that you should tenderize before cooking.

1. Flank Steak

Flank steak comes from the belly area of the cow. It is a long, flat cut with visible muscle fibers running through it. This cut has very little fat and can be quite chewy if not prepared correctly. Flank steak works best with marinating and is perfect for fajitas or stir-fries.

2. Skirt Steak

Skirt steak is similar to flank steak but comes from the diaphragm area. It has a loose texture with long fibers. This cut is very flavorful but needs tenderizing to be easy to eat. Marinating and pounding work well for skirt steak.

3. Chuck Steak

Chuck steak comes from the shoulder area and has a lot of connective tissue. This cut is full of flavor but very tough when cooked quickly. Chuck steak is best when cooked slowly for several hours until it becomes soft and tender.

4. Brisket

Brisket is a large cut from the chest area of the cow. It has thick muscle fibers and needs long, slow cooking to become tender. This cut is popular for barbecue and pot roast because it becomes very soft when cooked properly.

5. Bottom Round

Bottom round comes from the rear leg of the cow. It is a lean cut with almost no fat, which can make it dry and tough. This cut benefits from marinating and slow cooking methods to add moisture and break down the tough fibers.

6. Hanger Steak

Hanger steak hangs between the rib and the loin. It has a strong, beefy flavor but can be tough because of its thick fibers. Marinating this cut makes it much more enjoyable to eat.

7. Tri-Tip Steak

Tri-tip is a triangular cut from the bottom sirloin. While it has good flavor, it can be chewy without proper preparation. This cut responds well to both marinating and scoring techniques.