Not every best meat mallet america’s test kitchen 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 we’ve 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 what’s the cause, and how do you make tough meat tender? Well, tenderizing meat isn’t as difficult as you might think! With a few tricks, like the ones we’ve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. Find out how below, and don’t forget to ask your butcher about these cuts. Physically tenderize the meat For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers.
You don’t 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 don’t 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. Use a marinade Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action. Get started with our best marinade recipes. Don’t forget the salt Whether you’re 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 it’s working because the meat will take on a deeper, red color.
