Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks?

Gloria a ti,señor,por todo/ viva Christo Rey

I remember tenderizing steak with lemon juice. I believe its the citric acid that does it. Pineapple would be the better flavor to do this with lol.

I need more comparisons to buttermilk

Green unripened papaya is used to tenderize meats the same as pineapple.
Both are put into south pacific marinade.

I always find it strange that people cook steaks so little that they are red in the middle like that. I get that is softer, but that is because you are basically eating raw steak, make a well done steak that is tender, now that is a challenge.

I think this is the main channel now lol

Papaya is the way to go. Don't do for too long or you wil have baby food

So funny to watch these old videos and nowadays How you really changed up for the camera now😂

Should try using the jaccard meat tenderizer first and then use the pineapple puree on it to get it extra tender

Try tenderizing steak with ranch dressing or buttermilk

Bro, you didn't cook them..

You can use baking soda.
For the both side of the meat, you need about 1/3 table spoon of baking soda. Let it about 30 minuten, then wash good the meat from baking soda and dry it with kitchen towel.

I tested out your ginger and a pineapple using a blender. We didn’t like the lingering flavor of the ginger and it didn’t tenderize very well. Loved the faint flavor left behind by the pineapple. The pineapple did great as a 1 hr tenderizing but I feel like 1 1/2 maybe 2 hrs could work better for us. My question is. I do a beer llime cinnamon with xtra virgin olive oil marinade. I marinate it for 6 hours and grill it for 7 minutes a side adding only a very thin layer of rub right before grilling. Will the pineapple still work? If I marinate in pineapple for 2 hours after marinating it for the 6. ?

I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result.

I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well.

Denny

im from the future Guga, and you are doing REALLY WELL!! <3 YOU!

Great video thanks

does he always tenderize meat?

I love you, I respect you and I appreciate your hard work, but let's say we don't have a grill and we have to do things on the stove but if you already know all of the methods and all of the techniques and all of the stuff if you replied that will be very helpful once again. I love you I respect you and God bless you

What about other fruit juices sauces as orange, grape, pomegranate, lime, apple, cranberry, or papaya juices.

What im gonna try for grilling
Leave it in pineapple juice for an hour
Wash it
Wrap in in foil add butter
Remove
Then season it and grill each side like one minute
Should be tender and with some burn on each side

Guga from 5 years ago (with hair????) - You were on GMA today! 😁

Question 4u Chef...instead of blending uo a whole Pineapple>>Can I just use Regular Pineapple juice from a Can..over the steak 2 make it tender?

I want to mix manuka honey and. Buttermilk to marinate chicken.

Does it have to be puree or could i just use fresh slices all over steak in a ziplock or something?

It would be interesting to combine a few of these methods together. Like the pineapple first, then soda water then dry brining

Tenderised one in pineapple, the only one that’s sweet but it’s not the pineapple 🤦🏼‍♀️ffs you can’t make it up 😂😂🤷‍♀️

guys.. tried the pineapple for 3 hours on a top round thin sliced. delectable!!!! thanks a lot for the tip

Was it fresh pineapple or canned??

What’s jacar

Steak is raw

The worlds largest bbq chain Dickey’s uses yellow mustard rubbed all over the brisket then their own special rub sprinkled over it before they smoke it in a pellet smoker

I tried the salt method and pineapple puree method on rump steak. Both methods did not work. Salt method made the steak too salt in taste.

gonna try this thanks

Interesting. I bought a big, thick top round and was saying that a local butcher back in my younger days used to offer to dip the steaks in papaya juice that acted as a natural tenderizer. My 22 year old son said maybe pineapple juice would work to change the structure of the because of the acidity. I taught him to cook in his early teens, and he took a foods class in high school. I might have to buy a nice pineapple. Thanks for sharing.

Can canned pineapple work ?

Pineapple is my go to when it comes to tenderness & flavor of my meat

Just did the pineapple method, my God that is hands down the beat steak I have ever had let alone cooked!!! Thank you so very much!!

RIBEYE!!!!!

Would it work on anything Else than these types of meat? For example calimari? (Im thinking the pineapple)

One hour covering with pineapple maybe too long. I recommended about 30 minutes.

Not the best idea to sharpen your knives over the meat.. It throws small fragments of metal.
Otherwise great video as always.

Use bromelain powder mixed in water instead of pineapple. This chemical is the part of the pineapple that's the meat tenderizing!

I wonder, if frozen pineapple would work for this?

Baking soda much helpful

My boy could not just admit the pineapple made it sweet lol.

What about honey? I heard it will tender meet

1. Take a regular steak. 2. Treat w/ Jaccard. 3. Cover in salt. 4. Place in dish and cover with pineapple juice.

This is so helpful! Thank you!

I noticed from this older video to your new ones you "seem" to have gone from "reverse sear" cooking to now searing first then putting off to the side for slow cooking. What happened there? Wow and you used to cook the steaks at a high temp first and then putting over flame. Why the "change"?
I tried cooking prime rip by cooking it for "2 and a half hours of so, more?) at a low temp like 275 or 225F for hours depending on temp and amount of meat. then removing the meat, letting it "rest" while I heated up the the oven to its highest temperature. then put the meat back in the oven just long enought to sear it, crust it. then inside it is evenly cooked and not over cooked on the edge. A more "even field of cooking inside" if you "sear" it first at 500-550F first and then turn down the oven to cook for hours... Well the oven walls and temp are still at 550F for a while. causing the meant to cook More on the outside, drier and uneven when you slice it open