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Method 4: Baking Soda (The Restaurant Secret)
Baking soda changes the pH of meat, preventing proteins from tightening.
How to Use Baking Soda Safely
- Sprinkle lightly over the steak
- Let sit for 15–20 minutes
- Rinse thoroughly
- Pat dry and cook
This method:
- Works fast
- Is excellent for thin cuts
- Is commonly used in Chinese cooking
Do not skip rinsing, or you’ll taste it.
Method 5: Slow and Low Cooking
Some steaks don’t need force—they need time.
Why Slow Cooking Works
Low heat over time melts connective tissue into gelatin, creating tender, juicy meat.
Best Cuts for Slow Cooking
- Chuck steak
- Blade steak
- Round steak
Best Methods
- Braising
- Slow cooker
- Low oven roasting
Add moisture, cover the meat, and let time do the work.
Method 6: Cooking Temperature Matters More Than You Think
Overcooking is the fastest way to ruin a cheap steak.
Tips for Tender Results
- Cook to medium-rare or medium when possible
- Use a meat thermometer
- Let steak rest after cooking
Resting allows juices to redistribute instead of escaping.
Method 7: Slice Against the Grain (Non-Negotiable)
This step alone can double tenderness.
What Is the Grain?
The grain refers to the direction of muscle fibers.
How to Cut Correctly
- Look for long lines in the meat
- Slice perpendicular to those lines
Shorter fibers = easier chewing.
This is essential for:
- Flank steak
- Skirt steak
- London broil
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