How to Tenderize a Ribeye Steak

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Tenderizing ribeye steaks properly will ensure that they remain moist after you cook them. Steaks need to be tenderized so that they are not tough or unpleasant to eat. Tenderizing a ribeye steak breaks down the fibers and connective tissues. After you tenderize the ribeye steak, you can prepare it using your preferred cooking method.

Things You'll Need

  • Kosher salt
  • Paper towels
  • Container
  • Vinegar
  • Dry seasonings

Salt and prepare

  • Apply kosher salt to both sides of the ribeye steak. Coat the steak generously with the salt.

  • Let the steak sit at room temperature for 1 hour; water will begin to rise to the meat's surface.

  • Rinse the steak under cool water to remove the salt. Pat the meat dry with paper towels to remove the excess moisture.

Marinade

  • Place the ribeye steak in a container. Fill the container with vinegar to cover the steak.

  • Allow the steak to marinate in the refrigerator for 2 to 3 hours.

  • Remove the steak from the vinegar. Pat it dry with paper towels.

  • Rub the ribeye with your preferred dry seasonings, such as pepper, cayenne and salt. Allow the rub to sit on the steak overnight in the refrigerator.

Tips & Warnings

  • Marinate the steak in wine if you do not have vinegar.
  • Always wash your hands after handling raw meat to prevent food-borne illnesses.

References

  • Photo Credit Jupiterimages/liquidlibrary/Getty Images
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