How to Tenderize and Grill a Steak

Careful preparation and the right kind of cooking method can mean the difference between a tough, dry steak and a moist, tempting one. Some less expensive cuts, such as flank steak or sirloin tip, may need extra tenderizing before it gets put on the grill. Any steak needs to be removed from the refrigerator and left at room temperature for about one hour before the tenderizing process begins.

Things You'll Need

• Tenderizing powder
• Meat mallet
• Platter
• Tongs
• Meat thermometer

Instructions

1. Sprinkle an even layer of tenderizing powder over one side of the steak.

2. Use a meat mallet to pound the steak for about a minute to break down the tissues in the meat.

3. Turn the steak over and sprinkle additional tenderizing powder on that side. Pound the steak on this side until it appears flat and the steak is about half as thick as it was.

4. Transfer the pounded steak to a platter. Preheat a gas grill on high for at least five minutes, or a charcoal grill until the coals are gray.

5. Place the pounded steak on the grill to sear it over high heat.

6. Turn the steak with the tongs after about one to two minutes.

7. Cook the steak on the second side for another one to two minutes.

8. Insert the thermometer into the steak to check the temperature. A rare steak has a temperature of 125 degrees Fahrenheit. A medium-rare steak has a temperature of 130 to 135 degrees Fahrenheit. Remove the steak from the grill when the temperature is about 5 degrees lower than the desired temperature. The steak's internal temperature will continue to rise in few minutes after it is taken off the grill.

9. Allow the steak to rest for about five minutes before serving it.

References

• "LA Times": Smart Steak Cuts for Lean Times; Russ Parsons; June 17, 2009
• Recipe Tips: Tenderizing Beef
• BBQ Report: How to Tell When a Steak is Done; July 24, 2005