Sometimes the fastest way to tender steak is to buy a tender cut.
Filet mignon, ribeye, or New York strip? They’re naturally buttery. No pounding required.
But where’s the fun in that? Challenge yourself with a sirloin or flank. Master the tricks above, and you’re a steak ninja.
Plus, those cheaper cuts taste beefier. More flavor, remember?
The One Weird Trick (Your Grandma Disapproves)
Okay, this is wild: use baking soda. Yes, really.
Mix a teaspoon of baking soda with water, soak the steak for 15 minutes, then rinse. It raises the pH, making it impossible for proteins to tighten up.
Result: hyper-tender meat. Warning: it can add a slight soapy taste if you don’t rinse thoroughly. Practice on a cheap cut first.
This is the same stuff used in Chinese restaurant beef. They’ve been hiding this for decades.
