The best way to tenderize a steak is to show it some love. You do not need to tenderize all cuts of beef, the best parts are already as tender as the will get. It mainly depends on how you like your steaks cooked and which method you are using to prepare them. Take Cuts like porterhouse and filet Mignon. These cuts are tender to start with and do not need any extra beating and they will not need to marinate for hours.

Sirloin and New York strip are the cuts of meat they may require a bit of tenderizing. This recipe is both a great dish and mini course about tenderizing meats. Let's get started.

Ingredients

• 2 12 oz. New York strip steaks
• 1 tablespoons kosher salt
• 1 lemon, freshly squeezed
• 1-cup Worcestershire sauce
• 2 garlic gloves, grated

Directions:

Using a meat mallet on your cuts of meat will help to tenderize them. Use the spiky side first to break apart the fibers, and then use the flat side to give it a desirable texture.

Next, you place the steaks in a shallow pan. In a small bowl you mix the remaining ingredients. Grating the garlic will release the juices from the garlic and not give you big pieces in your marinade.

• Pour them over the steaks and cover.
• Refrigerate for at least 2 hours, turning once.  

Once your steaks are marinated, it is time for cooking. Place the steaks in a shallow skillet with enough extra virgin olive oil to coat the bottom of the pan. Cook your steaks until you desire and serve immediately.

Extra Tips

Steaks can be a highlight to any romantic dinner or outdoor celebration. The best way to tenderize a steak is the marinade. Adding acidity to a marinade helps to break down the steaks fibers and make it more tender. You can do this by using lemon or lime juice, pineapple juice, wines, vinegars or with fruit. The easiest way to tenderize a steak is to use a meat mallet and work the steak until you reach a desired texture.

Overcooking a piece of steak will dry it out and create an undesirable texture.

A steak must be cooked properly and according to its size. Grilling a steak that is thin may result in less meat that you started with. Pan searing may be the way to go. Also letting a steak rest after it is removed from the fire will give it a perfect finish.

Barbara is great as cook and likes to write about it. Filet Mignon Steak is one of her favorites but there is more, Follow her kitchen adventures at http://www.steaks-guide.com/ Article Source: http://EzineArticles.com/?expert=Barbara_Wibault