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All rights reserved. I tried BAKING SODA on $1 Steak and this happened! display: block; According to our trusty Food Lovers Companion, there are three ways you can tenderize meat chemically: long, slow cooking; use of a commercial meat tenderizer (Accent is perhaps the best-known brand); or marinating in an acid-based marinade that contains enzymes, which break down connective tissue. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox) u2462 Remove and rinse. margin-top: 0px; For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Wrap the brisket in foil so that it is tightly sealed. Location steaks on a rack over a flat pan. All materials are posted on the site strictly for informational and educational purposes! Home. According to this graphic from Americas Test Cooking area, all a bunch of ground beef needs is a scattering of baking soda and a brief sit. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. First, sprinkle the tenderizing powder on the meat gently. Add 1 teaspoon of baking soda to a cup of water for every 12 ounces of beef cut. Its not unusual for game meat like venison to still taste, well, gamey. } Cook the meat cuts using your desired methods and have a tasty and tender bite! Can you use baking powder to velvet beef? 10 Natural Beef Tenderisers You Already Have at House. Baking powder is a combination of sodium bicarbonate and powdered acid (like cream of tartar). Although some butchers sell a cut of meat and call it a London broil, its almost always made using flank steak, top round, or another tough cut of beef. What happens when you put baking soda on meat? Soak the meat in the baking soda solution for 15-20 minutes. Before going for your usual salt brine method, take a look at this simple, step-by-step process for tenderizing your meat with baking soda. Add steaks and sear up until deep brown and crisp, about 3 minutes a side. In the recipes that I use, products that can be bought at any store. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry ).. Place in the refrigerator for about 30 minutes. Are baking soda and baking powder the same? There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. . 5) Ginger. Along with salt, however, there are other ways and kitchen staples that you can use if you want to tenderize meats. Rinse, pat off excess water. Soak the meat in the solution for at least 15 minutes. Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. What do you use to grease a baking pan? Baking soda is also used a lot on meat and poultry for stir-frys. You can also use baking soda to tenderize chicken and pork. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when its cooked. Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. Is baking soda and baking powder the same? Although the two are often seen as synonymous, London broil is in fact a preparation of meat, rather than a specific cut. Container for brining, depending on the size of the cut. Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda. For individual tender steaks, like a rib-eye, adhere to a marinade or a business meat tenderizer. Sodium bicarbonate is sodium bicarbonate, which needs an acid and a liquid to become triggered and help baked goods rise. Baking powder is very abrasive to the tooth surface and acts by breaking and abrading down the outside layer of the tooth surface rather than actually brightening the tooth.. Are baking soda and baking powder the same? They work well as an alternative meat tenderizer. Toss with fingers, leave for 30 minutes. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner. , Add the coarse salt halfway through cooking. Before you fire up the grill this weekend or brown your ground beef for a pot of chili, read on for a quick science lesson on tenderizing any cut of meat you may cook. This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. Here's What You Should Know, How To Braise Meat For A Tender Cut Every Time. Wet Brine: Which Is The Best For Your Bird? u2460 Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird. } Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. . Your IP: The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. How long does it take to thaw a 12 pound turkey? If you have ever volunteered to cook the Thanksgiving turkey, you are probably familiar with the concept of briningsoaking the bird in a mixture of salt water and spices to make it tender and flavorful. Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. heat your oven to 350 degrees and place the corned beef in the oven. Coffee includes flavour and functions as a natural tenderiser. If the recipe has chocolate, simply add half a teaspoon of cocoa powder to it. Your question: Can you fry cooked prawns? How can I tenderize pork chops quickly? Does baking powder tenderize meat? Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. Does baking soda tenderize ground beef? According to this Cooks Illustrated article, baking soda raises the pH at the surface of the meat, making it more difficult for excessive protein binding and allows the meat to remain tender even during cooking. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. As a bonus: Leftovers can be born again as astellar steak sandwich for tomorrows lunch. Soak the meat in the solution for at least 15 minutes. -The science behind tenderizing pork with baking soda is that the alkaline baking soda breaks down the protein in the meat, making it more tender. .how-to-content-section.photo-style p { Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. This might sound odd, but stick with us. If you swap in an equal amount of baking soda for baking powder in your baked goods, they wont have any lift to them, and your pancakes will be flatter than, well, pancakes. Best answer: What happens if you drink baking powder and water? Mix 1 tablespoon Shan Double Strength Meat Tenderizer Powder in 4-6 tablespoons water. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Can you use baking powder to velvet beef? How can I make angel food cake mix better? In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Mixing the . Baking Soda Takes Less Time Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. Remove the meat and rinse it with plenty of water until no more traces baking soda solution is left on the surfaces. While both products appear similar, theyre certainly not the same. For 2 to 3 pounds of venison meat, use a tablespoon of baking soda and a quart of water. 3 Take out and wash. After cooking as desired, cut into a piece of beef that is incredibly tender. Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. . Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. The acetic acid in the vinegar breaks down meat fibers, making them more tender and flavorful. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda teaspoon for the beef and 1 teaspoon for the sliced meatsfor different lengths of time before cooking them. But baking powder has an effect on poultry skin (more on this later). A little goes a long way with especially tough cutslike this juicy London broil. Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Cooking advice that works. They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. Along with it, sprinkle or tap some liquid on the surface of the meat to help the powder reach inside the meat. What ingredient in kimchi makes it ferment? Leave your cut in the refrigerator for anywhere between 3 to 5 hours, or overnight, if necessary. From there, you can throw the ground beef in a hot, dry pan and cook it up. You can also use baking soda to tenderize chicken and pork. Does baking soda or baking powder tenderize meat? Whats the difference in baking soda and baking powder? However, a saltwater brine takes longer than velveting meat with baking soda. Or season simply with a generous amount of salt and some black pepper. Contacts | About us | Privacy Policy & Cookies. Yes, especially if you use a wet brine! What happens when you put baking soda on meat? Using an overnight dry brine and pairing it with ARM & HAMMER Baking Sodaapplied directly to the turkey before roastingis a good way to tenderize your turkey and create a crispy, brown exterior. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Alternatively, baking powder includes sodium bicarbonate, in addition to an acid. However, they don't suggest baking powder. 2017 . Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? Clean coffee mug Stains using Arm & Hammer Baking Soda, encouraging the proteins to bond to more water, pairing it with ARM & HAMMER Baking Soda, Four Ways to Clean Your Grill Grates with Baking Soda, Get Cleaner Fruits and Vegetables with Baking Soda. If using baking soda, make a solution of one-fourth teaspoon of baking soda and a pint of water for 12 ounces of ground beef. My hobby is cooking, and on this blog I collect various materials about cooking. 1) Tea. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. More from Bon Appetit: 18 . This helps explain how cuts of meat tenderized by brine typically weigh between 6 and 8 percent more before cooking. The high pH of baking soda, if not neutralized by an acid, enhances browning by the Maillard reaction. You can use it with chicken, pork and beef. Cloudflare Ray ID: 7a2ab9f15f473b7d does baking soda tenderize meat? . Toss with fingers, leave for 30 minutes. It can be marinated with damp or dry spices, or cooked plain. Use an acid-based food, like lemon or lime juice, over meat. ANSWER: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. The folks at Cooks Illustrated magazine say you can soak the meat in a solution of baking soda and water for 15 to 20 minutes. Remove and rinse. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. A quick and easy method is the use of the meat tenderizer. Cook as preferred, then bite into a seriously tender piece of meat. When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. The marinades star ingredient? Here are 10 great substitutes for baking powder. *Baking powder will not change the meat flavor like baking soda but you can rinse the meat if desired. 6) Baking Soda. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. . As Cooks Illustrated describes, baking soda alkalizes the meats surface, making it harder for the proteins to bond and consequently keeping the meat tenderer when prepared. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize. dip. According to our trusty Food Lovers Companion, there are three ways you can tenderize meat chemically: long, slow cooking; use of a commercial meat tenderizer (Accent is perhaps the best-known brand); or marinating in an acid-based marinade that contains enzymes, which break down connective tissue. As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. About Us; Staff; Camps; Scuba. Best answer: Is it better to deep fry chicken wings frozen or thawed? How to tenderise beef - easily! Sodium bicarbonate. Plus OxiClean Dirt Fighters Carpet Odor Eliminator, Pet Fresh. Use the rest for the next step. Reserve a few tablespoons on the side. Or season simply with a generous amount of salt and some black pepper. Get FREE ACCESS to every recipe and rating from this season of our TV show. Try using a slow cooker, or braise with broth or other liquids in a covered dish in the oven. Some products might include ficin (from figs) as well. u2463 Cook as desired, then bite into a seriously tender piece of meat. Is it better to debone trout before or after cooking? Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. Sweet-Tea Brined Ham For Your Easter Celebration, 105 Easy Chicken Recipes For A Quick Dinner Tonight, 115 Delectable Recipes That Use Worcestershire Sauce, 3 Ways To Cook A TurkeyAnd How To Decide Which Is Right For Your Holiday Meal, How Turkey And Stuffing Can Make You Sick. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. (More on this below). The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. .how-to-content-section.photo-style.text-style .content-section .right-sec { Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside of the meat to become more alkaline. 10 Natural Beef Tenderisers You Already Have at Home. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Prepare to feast. Alternatively, a baking soda mixture generally takes between 15 and 20 minutes to tenderize the cuts of meat. Does baking soda or baking powder tenderize meat? How To Store Veggies, Fruits, Cereals And Meats. It can be marinated with wet or dry seasonings, or cooked plain. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too longit will make the meat soft. It is savory, accompanied by a tangy pan sauce, and, showered with flaky salt. Pork chops can become tough if overcooked, and tenderizing the meat can help it retain moisture. Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER Baking Soda. Set aside for 45 minutes, then use as desired. Halfway through the cooking time, add in the potatoes of your choice (we like to use red) and place the cabbage in a steamer . There is no specific answer to whether dry brining or wet brining is most optimal. Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. Theres a multitude of choices. Cook as desired, then bite into a seriously tender piece of meat. Tea contains tannins, which are a natural tenderiser. But game meats may require slightly more time than beef or chicken. It takes a teaspoon of baking soda in its water solution for sliced meat, such as chicken and pork. Coffee adds flavour and acts as a natural tenderiser. How much baking soda do you put in a marinade? , Hit the ideal internal temperature level. Preheat oven to 375 degrees f (190 degrees c) In a small bowl, stir together the baking soda and water. Is it baking soda or baking powder that helps meat brown? Using a dry brine, or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator, is also a popular method to gain the same results. Youre probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. Does baking soda or baking powder tenderize meat? [] Recipes you want to make. Can you use refined coconut oil for pulling? Voila! To better understand this, lets look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic. The brining process generally takes at least 30 minutes before the meat is tenderized. Baking soda is pure sodium bicarbonate, with nothing else in that box. Remember that for the meat to become incredibly soft, you should leave the powder for some time as it must be set in the meat muscles. As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer. It has vinegar to tenderize the meat, sugar for sweetness and shine, and deliciously savory flavors including onion, garlic, tamarind, and anchovies. You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan. TikTok Wants You to Add Baking Soda to Your Ground Beef Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. What makes meat tough is the bonding of its protein particles. } Utilize the meat tenderizer. Baking Soda Takes Less Time Another advantage to a tenderizing solution made with baking soda is its efficiency compared to saltwater brine. You will begin by adding the baking soda, and or salt to your steak, then chill for 4 to 24 hours. Achieving said texture isn't always so easy. of steak = 1.6 ounces or about 3 tablespoons of baking soda. What size turkey do I need to feed 10 adults? A quick and easy method is the use of the meat tenderizer. Simply replace the regular flour in. 2023 America's Test Kitchen. 2. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond. Best answer: How long does a frozen pie take to cook? Remove and rinse.. 8 Simple Ways to Make Difficult Meat Tender. Baking soda neutralizes acid and raises the pH level on the surface of the meat, triggering the outside of the meat to end up being more alkaline. , Buttermilk. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Cooking tough cuts of meat with low-temperature heat over a long period of time is a great way to tenderize it. Utilize the meat tenderizer. Performance & security by Cloudflare. ATTENTION TO RIGHT HOLDERS! The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. $('.left-sec img').attr("alt","Arm and Hammer baking soda used to create a tender, juicy steak") ; A Dutch oven is a good choice for cooking rice since it has a, McIntosh is an apple that has been loved since John McIntosh discovered seedlings in, The rainy weather does more to your baking that you think it does-humidity and, Can you use plain flour without baking powder? Do not use more than that - it will add an unpleasant taste to your meat otherwise. Thats where the genius of associate food editor Zaynab IssasAlways-Tender London Broil comes into play. This may sound weird, but stay with us. Tenderizing with a baking soda solution is faster than using a saltwater brine. Does baking soda or baking powder tenderize meat? However, by gently tossing a baking soda solution with the meat (about teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better. Use tsp baking soda for every 8 oz chicken. Heres where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be donewith a cornstarch slurry). Rinse the meat thoroughly to remove all the baking soda. Can I Substitute Baking Soda For Baking Powder? Whats the best way to grease a baking pan? MSG is a bit of a controversial food additive. While both items appear comparable, theyre certainly not the very same. Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier. Cook as desired, then bite into a seriously tender piece of meat. u2461 Soak the meat in the solution for at least 15 minutes. Save my name, email, and website in this browser for the next time I comment. THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but dont worry if your dinner prep gets interrupted and you have to extend that time a bit. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). . Hello everyone! How do I use baking soda to tenderize ground beef? Shan Meat Tenderizer Powder can be used to make Mutton, Beef, Prawn, Lamb or Chicken more delicious. This chemical reaction makes it more difficult for the proteins inside the meat to tighten up, and when proteins can't bond, the meat stays tender when cooked instead of constricting and toughening up. Tea contains tannins, which are a natural tenderiser. Still, a London broil has its own charm. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it's cooked. For one, its more affordable than some of its more well known siblingsIm looking at you prime rib. You can use a handy tenderizer like a meat mallet (wooden or metallic instrument) for pounding the meat. Plus, letting the meat sit longer in baking soda will not harm it, whereas over-brining meat can make it stringy and mushy. Tough fibers, collagen and connective tissues will break down, leaving you with tender meat. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Or season simply with a generous amount of salt and some black pepper. Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. Can you use baking powder instead of baking soda for meat? Tenderizing your cuts of meat makes them easier to cut and chew. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine. 2023 Cond Nast. How do you make meat tender with baking soda? You asked: How long do you bake canned biscuits? You only have to use one teaspoon of baking soda per 2 pounds of meat. .how-to-content-section.photo-style.text-style .content-section .left-sec { In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. Using a solution of baking soda and water to tenderize meat works differently than using a brine. When baking soda is applied to the meat, it breaks the bonds making the meat tender. Can you use baking powder for Velveting beef? The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Click to reveal While this may be true in some cases, it is not generally the case. It depends. It also gives dishes a subtle flavor that can be enhanced with other spices or herbs. Or season merely with a generous quantity of salt and some black pepper. }. What to do with unpopped popcorn kernels? Pour the mixture over the meat and seal it in a container, then refrigerate. Baking soda. Conversely, baking powder includes sodium bicarbonate, as well as an acid. How to tenderise beef - easily! What you should consider is your timeframe and the weight of your cuts. Leaner meats, such as deer, elk, and buffalo can also be tougher due to less fat content. Moreover, over-brining with saltwater can ruin the integrity of the meat. You can blend fruit to create a marinade. Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. What happens if you use baking soda instead of baking powder? Prepare as desired, then bite into a seriously tender piece of meat. Your question: How do you make sure a sausage is cooked? But, with a little planning and a sprinkle of ingenuity, London broil can become the luxuriously tender, bracingly savory centerpiece of any dinner. Are baking soda and baking powder the same? Place your corned beef brisket into a large pot of water mixed with our Corned Beef Spice and bring to a boil. Im Christy and Im not afraid to say that I cook very tasty. Seems like a no-brainer, right? . of steak = 1.6 ounces or about 3 tablespoons of baking soda Step 2: Place meat in a container and store in the refrigerator What can I use if I don't have wax paper for no bake cookies? Smaller sized cuts of meat, or meat thats been chunked or sliced, should be taken in a baking soda\/water service. . This may sound weird, but stay with us. Soak the meat in the solution for at least 15 minutes. The beef will be really tender and soft, "velvet' like. You can also use baking soda to tenderize chicken and pork. Even though the main purpose of baking soda and baking powder is leavening, they can also have an impact on flavor and color. The action you just performed triggered the security solution. Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. A post shared by Victor Alsobrook (@victors2sense). Let it rest in the refrigerator for 3 to 5 hours. 2014 . Or season merely with a generous amount of salt and some black pepper. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. The answer is yesto an extent. Are baking soda and baking powder the same? Can I cook frozen uncooked meatballs in sauce? Is it safe to use canola oil after the expiration date? Ensure all the baking soda is removed before cooking. As little as a 1\/4 teaspoon of baking soda for a pot of coffee can smooth the extreme taste of affordable coffee and make it simpler to digest. It's the easy brine for chicken, turkey, pork, and maybe beef. 3) Cola. Baking powder helps to reduce the bonding of proteins in meat, making it easier to cook and serve. Is it baking soda or baking powder that helps meat brown? Cook with me. Baking soda can be used to make chicken, beef, and even lamb - more tender. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Buttermilk can also be used to counter the pungent taste of baking soda. Rub with 1 tablespoon oil and season with salt and pepper.