How To Make Beef Tender In Minutes + Recipes To Cook
This easy prep will make beef tender enough to mimic steak!
Tenderizing beef may be one of the longer cooking processes that you will need to do in the kitchen. Beef is notorious for being tough if not cooked right, so using tender meat cuts, long and slow cooking, and even pressure cooking beef is common. Unless you use tenderloin, all these other methods however, usually take at least an hour or more to accomplish.
Did you know that you can tenderize beef in minutes?
You can! All you need is a meat mallet.
Contrary to what many may think, this technique will not make any beef cut tender. Silverskin will remain tough, tendon will not gelatinize in minutes, and brisket will remain a tough cut that is best braised and subject to the long cooking process.
What this technique will do is make meaty cuts more tender. This is best done on thin sirloin slices that you do want to eat as steak. So, if you're craving a beefy steak but don't have the budget to eat it more often, this is a great alternative. This is also known as a minute steak.
Thick cuts of meat will always be chewer than thin slices. That's why you can use a meat mallet to pound meat thinly. The meat mallet has two sides to the head. There is the flat side used to pound the meat thinner but there is a textured side, one with what looks like spikes on the other, too.
This textured side is responsible for tenderizing the meat. These little points will break down the connective tissues of the meat even before you start cooking it. The more you pound, the more tender that meat will be once you cook it. However, be careful. You can over tenderize meat to the point that it will fall apart when cooked. Once you have tenderized your meat, use the flat side to pound the meat evenly and as thinly as you desire.
Here's what you do:
- 1 Place meat on a chopping board. (Feel free to cover the meat with plastic wrap or freezer bag).
- 2 Using the spiked side of the meat mallet, gently pound the meat until it's almost as thin as you like. Make sure you pass the spikes to cover the entire surface of the meat.
- 3 Once docked well with the spiked end, turn over the meat mallet and use the flat side to even out the surface of beef to about 1/4-inch thick.
Generously season with salt and ground pepper before searing on both sides for about 1 minute each.
Want to do more than just make steak with your minute steak?
1 Pinoy Bistek Recipe
Use the thinly pounded beef to make this classic Filipino dish. Seasoned with calamansi juice, garlic, and soy sauce, serve it garnished with lots of onions for that classic taste with tender beef slices.
2 Steak and Eggs Recipe
A simple breakfast like this can be elevated to hotel-dining levels when you exert a little effort in the meal. Since these steaks only take minutes to cook, you can easily make this into a steak and eggs breakfast! Jazz it up a little bit more by seasoning the beef with Korean flavors and swapping the java rice with kimchi rice for a meal that will be eagerly received at any time of the day.
3 Grilled Cheesesteak Sandwiches Recipe
Sandwiches are commonly easy to make so this can be an easy meal, too, especially if you use easy-to-cook and fast-cooking meat. Thinly-pounded beef is perfect for stuffing into these sandwiches. Cover these in a rich cheesy sauce to make these meaty sandwiches even more appetizing.
Beef is not the tough meat that you should be intimidated to prepare and eat. Make it an easy meal with this easy preparing technique.
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!