How to Tenderize Meat With Flour

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There are different methods home cooks use to tenderize tough cuts of meat to make them easier to chew and enjoy. Using flour as a tenderizer will give your favorite cuts a delicious crust and a softer texture, and adding flour to your recipe procedure only takes a few minutes. Floured meats make the perfect dish for grabbing thick gravies or spice mixtures. Prepare wild and domestic meats easily with this kind of preparation.

Things You'll Need

  • 1/2 cup of vegetable oil
  • Cast iron skillet
  • 1 cup of all-purpose flour
  • 2 tsp. of sea salt
  • 1/2 tsp. of ground black pepper
  • 1/2 tsp. of ground garlic powder
  • Shallow baking dish
  • Wire whisk
  • Pie pan
  • 2 eggs
  • Cutting board
  • Mallet
  • Needling device
  • Platter
  • Paper towels
  • Fork
  • Pour the vegetable oil in the skillet. Pour the flour, salt, pepper, and garlic powder in a shallow baking pan. Mix the ingredients together with a wire whisk.

  • Crack the eggs into a pie plate. Whisk the eggs together in the pie plate.

  • Dredge the meat in the flour. Turn the meat over and dredge the opposite side in the flour. Place the flour-covered meat on the cutting board. Tenderize the meat using a tenderizing mallet or needling device. Use the mallet on the top and bottom of the meat. If using the needling device, pierce the entire slab of meat, one section at a time.

  • Dip the flour-covered steak in the egg mixture and then the flour again. Heat the oil on a medium heat. Allow the meat to rest while the oil heats for one to two minutes. Sprinkle a dash of flour in the oil. If it bubbles up, it is ready for the meat.

  • Place the meat in oil and cook it until crispy on each side for four to five minutes on each side. Line a platter with paper towels, then place the steaks on the paper to drain.

Tips & Warnings

  • Serve the tender meat with a seasoned gravy for a heartier meal.

References

  • Photo Credit Jupiterimages/Photos.com/Getty Images
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