I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue. I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done. Since you prepare and cook the steaks you need to discount yourself from the testing. I hope this will help in future testing and gives your channel a boost in experimental reliability.
DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.
Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product
I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result. I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well. Denny
This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!
I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.
I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.
I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.
3 tsp soy sauce (low sodium, unless you want more moisture out) 1 cup pineapple juice and half a squeezed lime 2 cloves raw garlic, sliced Steak, needled (aka Jacard) Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.
Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef. The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple?? Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.
@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling
I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!
So glad I watched this ! I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done! ..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you
Honestly, I don't get why are people always so confused about this. When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat. If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.
When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.
Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!
You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍
They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.
Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started. I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉
Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.
Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.
Hi my name is Fidel Fernandez Los Angeles County Coroner U helped me become an Author in the Journal of Forensic Science. It was this video that put me over the top. Thank u
Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak
Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?
Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?
At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.
After trying all these methods, gotta say this was my favorite: marinate in 1-2 spoons of sour cream for - 1 hour wash sour cream off mince onion + soy sauce + honey (measure to your liking) - marinate for 30 mins then let sit on rack till room temp, pepper it flash fry 1 min ea side throw in pan on low with butter + garlic and top with vent. 1 min ea side throw on rack on over open flame sear 30 sec ea side
GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!
Okay. I just tried a BUNCH of steak tenderizing techniques, and this is what I found. First, if you start with a truly great steak, like a Porterhouse or Ribeye with lots of marbling, you shouldn't even need these techniques IN THE FIRST PLACE. So, I bought the cheapest steaks I could find to do my own tests, and this is what I discovered for myself. I tried the pineapple juice, the salt, and even the Chinese method, using cornstarch. But the results WERE NOT what I thought they'd be!! The pineapple seemed to have the most dramatic result as far as breaking down the meat, but in the final analysis, it was the LEAST tender of all (weird, I know). The salt was the next most tender, but it's pretty hard to rinse all the saltiness out of the meat. And guess what the MOST tender steak was?? Yup, the one I had coated with plain cornstarch for an hour (and to be fair, I marinated them all for one full hour for maximum effect). The cornstarch also left the meat the most "red" of all. Then, two days later, I bought two more identical steaks, and tenderized them using a brand-new jacquard I bought just for this test, and a mixture of WATER AND BAKING SODA. Guess which one was the CLEAR winner, in terms of both juiciness and tenderness??? The baking soda!!! Also, the baking soda was MUCH quicker than ANY of the other tenderizers, needing only 15-minutes to do the job (after that, the effect doesn't get any better... it's FAST). The only test I have left is to COMBINE the two techniques, first using the baking soda mixture alone, than coating the second steak with the cornstarch for an hour, then following it up with a quick baking soda soak. After broiling them both, I'll return here with my final comments. Cheers!
with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good
Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!
You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane! I wish I could post a picture but I can't figure out how
You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.
You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.
It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.
OMG! I just got finished trying pineapple. I also did a reverse sear for the first time. I even made a flavored butter. I did this on a CHOICE NY Strip and HOLY CRAP that was AWESOME! My eyes have been opened to a whole new world. Now going back to watch A LOT of your past videos..
Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!
Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.
Interesting. I bought a big, thick top round and was saying that a local butcher back in my younger days used to offer to dip the steaks in papaya juice that acted as a natural tenderizer. My 22 year old son said maybe pineapple juice would work to change the structure of the because of the acidity. I taught him to cook in his early teens, and he took a foods class in high school. I might have to buy a nice pineapple. Thanks for sharing.
i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.
0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!
Use jacquard and then keep the flesh dipped in coke for 4 hours and then marinate with lime juice, garlic, pepper powder and salt for 8 hours ( whole night will be still better) and try. You will surely feel the difference ...it's very soft and delicious too. Any way thanks for sharing your way. God bless you. Keep them coming.😊😊
Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!
Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.
What if you salt it / pineapple it then while the steak is in marinade, jacard it so the salt / pineapple get pushed and reach the center of the meat quicker?
The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)
That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!
I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.
