Tenderize steaks in 30 minutes!? Testing Pineapple and Adolph's Steak Tenderizer!

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Hey Grillers, got another one for you today about tenderizing steaks! We're testing pineapple and Adolph's Tenderizer to see if they are indeed good steak tenderizers or not. The enzyme Bromelain is inside pineapples and what makes them such good tenderizers. Adolph's is a concentrate containing Bromelain enzymes. Let's find out if either of these can do the 30 minute tenderization and if there are any differences!
0:00 - Introduction
0:18 - My tenderizing experiment explained
1:18 - Prepping the steaks
1:59 - Pre-cook steak reviews
2:40 - Searing the steaks
3:08 - Probe & Slice tenderness testing
4:17 - THE TASTE TEST!!!!
5:36 - Review of results and outro
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25 май 2024

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Комментарии : 108

@Moshbearpig 3 года назад

@3:54 the reason why it was harder to cut is because you got one of the dreaded vein steaks from the Strip loin primal. It is connective tissue that holds the strip loin together with the sirloin primal. I avoid the vein steaks at all cost because they are inherently tough and chewy making for a subpar steak experience. Cheers.

@BBGrillShack 3 года назад

Awesome reply! I learn something new everyday on RU-vid haha. Thanks for the input and now that I know I am going to try to avoid these dreaded vein steaks for the future videos so we can get a better comparison 👍. Thank you!

@Moshbearpig 3 года назад

@@BBGrillShack I forgot to mention that I LOVE this video and the ideas you have on your channel! subbed!!

@BBGrillShack 3 года назад

@@Moshbearpig thank you so much! That truly means the world to me!

@2109917162 Год назад

@@BBGrillShack so those are called the hip cuts. Every primal has a good side and a bad side. Most of the time the good side is called the butterball so if you ask for a butterball cut of whichever steak you are getting you can avoid most connective tissue and gristle.

@jintheak 10 месяцев назад

Yea, that pineapple steak looks like nothing could help it. If you can, ask your butcher 2 give you 2 steaks from the same section of the primal

@maverickxt Год назад

After about 20 video's you're the only one who gave a short and concise answer. Thanks.

@BBGrillShack Год назад

Thanks for the feedback, Joe!

@impossibledream2685 Год назад

Try combining them together. I did. It worked very well for me.

@singhrustam 2 года назад

So wholesome and professional! Great video man love your style of presentation! :)

@BBGrillShack 2 года назад

Thank you so much! I really appreciate the support 🙏

@rodmeisterful 6 месяцев назад

Nice clear presentation, very helpful, thanks!

@bocah_hutanreal666 3 года назад

Way to go man! Keep uploading, i like your presentation!

@BBGrillShack 3 года назад

Thank you!

@antoniobaskerville6823 9 месяцев назад

Great demo video. I will try this Method.

@hikingtrailjunkie6933 Год назад

I hate pineapple, but still tenderize my steaks in it. I get a whole pineapple and put it in a food processor. I leave it in for no longer than 20 min. I rinse them very good! Then I season it to my preference and let it sit an hour. I never taste pineapple.

@keithbraham6438 2 года назад

buddy, as an unrepentent meatarian I love your cler and honest test! Thanks!!!

@WeberEnthusiast 3 года назад

Great Test , I’ll have to try this with my next steaks 👍👍

@BBGrillShack 3 года назад

Thanks! I definitely would, if nothing else just to see how much more tender it is. It's really surprising actually!

@DrTasteGoodBBQ 3 года назад

Another interesting and successful experiment. 🍻

@BBGrillShack 3 года назад

Thank you! Cheers!

@completesalvation1755 Год назад

Thanks for the quick to the point video.

@BBGrillShack Год назад

Glad it was helpful!

@insuranceillustrated 2 года назад

I'm a subscriber. I haven't even finished the video, but your smiling has got me smiling!

@BBGrillShack 2 года назад

Thank you so much! Positive vibes around these parts! 🙌🙂

@rhiannonheath399 Год назад

I am currently preparing for an oral assessment on molecular meat gastronomy and one of the questions asks about Bromelin and how it works to tenderize meat, so your info is helping a uni student out heaps haha

@spyro440 2 года назад

You forgot the control.

@andywestwood2972 2 года назад

Smart point about trying the pineapple soak first. Very good comparison/contrast between "natural" and "chemical" treatments. Thanks for posting this!

@charliesaint 2 года назад

Less natural vs chemical and more DIY vs professionally made

@chinaboss6683 Год назад

Should have rinsed mouth for more accurate tasting. Oh well.

@destinationdero 3 года назад

Looks so good. Nice shar

@BBGrillShack 3 года назад

Thank you so much

@gregtheredneck1715 4 месяца назад

My mom always used Adolph's on steak. She coated each side and let them sit for 30 to 45 minutes on thin T-bones or sirloins, then dad would grill them over charcoal and they would not eat anything but a well-done steak. No other seasoning was added to the steak. You didn't need a knife to cut them. The main ingredient in adolf's is salt, so you don't need additional salt if you're going to add other seasoning. That is unless you wash the steaks. Don't do that. I always use Adolph's when I cook steak or pork chops on the grill or in the broiler.

@takyongwong3582 3 месяца назад

Thank you chef

@BBGrillShack 3 года назад

Pineapple may have been the best tenderizer so far. At least as far as steak tenderness goes. I want to do some mechanical tenderizer testing but what other ideas are you all thinking I should test?? 🍺

@managedworks-totalproperty5900 2 года назад

papaya , poke holes in meat before bagging and do again for 30 mins , add your spices at same time ;)

@001SapoBBQ 7 месяцев назад

Thanks 👍

@fjmariano5582 2 года назад

I noticed 2 things here that might be a problem. 1. the pineapple should be an actual pineapple, canned or pineapple juice should not work as the emzymes youre looking for is gone in those. 2. For the tenderizer you dont want to rinse it. it should be heated and cooked with. Tenderizers are unflavored for that Correct me if im wrong

@frequentlycynical642 Год назад

Obviously, the enzymes are just fine in the canned products. They work.

@fjmariano5582 Год назад

@@frequentlycynical642 sure but definately not the same. Most of the enzyme is in the skin and in the core stem both not present in your canned pineapple.

@frequentlycynical642 Год назад

@@fjmariano5582 Canned products work. And I can't imagine how one would use the skin.

@fjmariano5582 Год назад

@@frequentlycynical642 are you sure? Cause last time I checked all bromelain (the enzymes that breaks down meat) is destroyed in the canning process. You process the whole fruit with the skin and core stem (remove only the leaves). Liquify it then marinate your meat in it. Hey dont take my word for it do some research :)

@BBGrillShack Год назад

@@fjmariano5582 I read that bromelain gets destroyed during the pasteurization process. I'm not sure if this is true or not but I used fresh pressed pineapple juice in my experiment for this reason. Pressed it myself 👍😎

@snake1625b 3 года назад

I was curious about this so thanks. but to make it a better test you should have a control steak that has only salt and also a second person that's "blind" to which steak is which to minimize error.

@BBGrillShack 3 года назад

Thanks John! I appreciate the feedback, I want to start doing some more comparisons soon!

@ARCSTREAMS 3 дня назад

interesting, a while back i learned from research that certain fruits have enzymes that tenderize meats, i tried both pineapple and papaya that i both purred into a bit of water so that i can add other ingredients for a marinade to my beef jerky, the papaya worked amazing but the pineapple was too strong and made it mooshy and i think even on a steak it can leave the surface mushy and falling apart nasty but the center still tough, but you should not leave it on too long that may have been my problem with the pineapple but papaya is the best to work with i think you can even leave it over night in the marinade or i guess add it later for the last 3 hrs although i think it may only need 30 min at room temp im not sure, i am planning on making some pork kebobs from cheap tough cuts so im hopping the papaya will work good on them in a marinade but trying to figure out how much to use per pound of meat? and if this will work for chicken and octopus that would be amazing for the latter

@greenapple9325 2 года назад

Great

@angrygnomecst 2 года назад

Try using Butchers BBQ Phosphate TR. It's a 2 ingredient tenderizer. Phosphate & Paipan. The phosphate will help with moisture retention also.

@BBGrillShack 2 года назад

Thanks for the suggestion! I'm intrigued by the 2 part tenderizer and now my curiosity will likely take over. Sounds like some serious stuff! 🍻

@angrygnomecst 2 года назад

@@BBGrillShack It can be used dry (sprinkled on just before seasoning) or wet (mixed in with a marinade/brine/injection) going to give you a follow on your insta page

@Oonagh72 2 года назад

I don’t eat many anymore but a pineapple grilled steak sounds like something I would have liked back then.

@nomondaysalwayssaturday8438 7 месяцев назад

the bromelain tenderizer already had a lot of salt content, something to consider when re-seasoning. Edit: you addressed this

@nickboucher7339 10 месяцев назад

Try out "Lawry's tenderizing beef marinade" wet your meat with water sprinkle generously with Lawry's rub it in both sides. Let sit over night. Rinse your steaks and season as usual. OMG! Your mind will be blown.

@ciganyweaverandherperiwink6293 3 года назад

Here's an experiment for you, I'd love to see what you think: whack your favourite high end steak type with a texturising mallet on both sides a few times. Puree an Asian Pear and coat the steak in a similar way to your pineapple juice-ziplock bag method and leave in the fridge overnight. Remove when preparing to cook and allow to come to room temperature. Quick rinse the puree and cook as normal. I'd love to see your video. :)

@BBGrillShack 3 года назад

Awesome idea! I'll have to try this soon!

@ciganyweaverandherperiwink6293 3 года назад

@@BBGrillShack I'm genuinely looking forward to your verdict. ;)

@nadiahassan1195 5 месяцев назад

Interesting experiment! What tenderizer do you use these days, if any?

@BBGrillShack 3 месяца назад

Nowadays I’ve just been salting about an hour or two before grilling. Works well for me!

@wildnites558 2 года назад

Leave the pineapple juice on, add 2 cloves crushed garlic, add tablespoon of sherry, tablespoon of soy sauce, and voila! You have the famous Kensington Steak. Btw, if you were to say, accidentally leave the pineapple juice on the steak for 2 or 3 days, the very strong bromelain enzymes in the pineapple juice would literally dissolve the steak to liquid. That's some "tenderizer", huh?

@BBGrillShack 2 года назад

Awesome recommendation for the Kensington steak 👍. It makes me curious how long it should take to get some steak goo 😂

@gilboston20033 2 года назад

Here is how to test with more accuracy. Get 2 pieces of steak about 3 inches long, cut in the same way. Marinate one piece and hang it vertically with an S hook, get another S hook and hang to the bottom, get an empty container and hang to it. Now is how to test: fill up the container with water until breaks the steak. The amount of water used will be the answer. Do the same way on the plain steak to compare. Both pieces must be hung with the grain, either vertically or horizontally.

@BBGrillShack Год назад

Thanks, Gil! This is a great idea for testing, very unique too! I'll have to give it a try one of these times, thanks again!

@CurtisBallard 4 месяца назад

Pineapple juice did wonders for top round. But yeah, the pineapple taste. My solution to that is soy sauce whatever else. Makes pineapple teriyaki. Supposedly, ginger works just as well with no ginger taste.

@ARCSTREAMS 3 дня назад

try papaya instead, no flavor and it works better than pineapple which might make the meat all mushy and powdery as it is the strongest of the tenderizing fruits and with papaya i think you don't have to worry about leaving it on overnight or too long

@9-1-juan6 Год назад

Cool video! - Was that fresh pineapple juice or canned pineapple juice?

@BBGrillShack Год назад

I used fresh juice 👍. I read online that the pasteurizing process ruins the tenderizing powers of the bromelain. I'm not sure if that's true but I used fresh to be sure

@brenchomsky3515 Год назад

Bro, u didn't explain what spices you used.

@kindolgentleman3109 3 года назад

I would probably like the added pineapple flavor

@BBGrillShack 3 года назад

It's very subtle and definitely could be worked into a recipe! I was almost thinking if you mixed 50/50 soy sauce and pineapple it might even make a nice teriyaki flavor 👍

@nvttyoung 3 года назад

In my opinion, I think it's better if you add another steak without any tenderizer for control. :)

@BBGrillShack 3 года назад

It's always good to have a control steak!

@deanstewart8727 2 года назад

The only thing I would have done differently was to use the same steak cut in half. Not two different steaks, unless you know for a fact that it was from the same animal and next to the other steak that was cut. A butcher shop I used to work at when I was much younger used to brush on pineapple juice on all their freezer orders, but after hearing that canned pineapple juice won't have the enzymes... that's something I'll have to look up. Maybe if you want tenderizing and pineapple flavoring then use both. Use the powder first then into the bag with the pineapple. This, I might have to try. Best of both worlds.

@BBGrillShack Год назад

Thanks for the feedback, Dean! I always mean to do a better job with the side by side comparisons but it can be hard to get 2 identical steaks even from the same cow. My pipe dream is to buy some prime ribs that I could cut down into steaks for these videos so they are the same as possible like you're saying. But for now I will consider halving the steaks like you suggested 👍. Thanks again!

@deanstewart8727 Год назад

@@BBGrillShack What I was thinking is if you took a pretty big steak and cut it showing you are cutting it in half across the middle, not butterflying it, and then demonstrating showing the difference using the same meat. This way everyone knows for a fact that if there's a difference it has to be legit since it's the same piece of meat.

@deanstewart8727 Год назад

@@BBGrillShack Thanks for getting back to me.

@deanstewart8727 Год назад

@@BBGrillShack another is papaya. I think it's even better than pineapple. Never tried it but have seen it in the list of ingredients in tenderizer powders.

@hitmanjenkins 2 года назад

hell of a name for a tenderizer LOL

@BBGrillShack 2 года назад

Lol! The stuff they come up with I swear 😂

@cyrilthompson2175 2 года назад

Can I use canned pineapple?

@anchorpoint3631 Год назад

sure. just throw it in the blender. but don't pour all of it on the steak though. instead, "brush" a bit of the puree on the meat.

@BBGrillShack Год назад

I read that canned pineapple doesn't have the same bromelain (enzyme that tenderizes) concentration as fresh pineapple due to it breaking down from heat in the pasteurizing process. That being said, let me know how it works out! And I'll have to test fresh vs. canned myself at some point! Thanks for the feedback and idea!

@nomasker1360 2 года назад

I eat the pineapple and save the skins . Blender with a bit of water . The skins even work after freezing . I put the steak in for an hour . Then rinse it off . With the skins i had Zero pineapple taste .

@BBGrillShack Год назад

Thanks @nomasker! Awesome tip I'm going to have to try this!

@uppal86 3 года назад

Baby girl shacked

@xxTHExxABYSSxx 2 года назад

shoutout to the meat not being fully submerged

@BBGrillShack Год назад

It never is 😏😎

@xxTHExxABYSSxx Год назад

@@BBGrillShack just did some last night, same issue lol. had to mix and flip through the few hours.

@Anon-te6uq 2 года назад

Bro you need a control group in experiments. A steak with no additives in this case.

@anacondaeunectes1854 Год назад

The problem with Adolph's is the salt content (read the ingredients). Pineapple juice is just juice, no salt. If you have end stage kidney failure (like I do), you know to avoid salt, hence "no" on the Adolph's. I have used pineapple juice, and not my favorite for beef, it really works well with pork. (My opinion). Thank you for reading.

@BBGrillShack Год назад

Thanks for sharing and pointing that out!

@kenl.3298 2 года назад

Adolfs steak tenderizer

@petermartinijr.1012 2 года назад

The problem with your experiment is you used two different steaks. So based on your test there is no way to know if one steak was naturally more tender than the other. You should do the test again using 1 steak and cut it in 1/2. This way you know which tenderizers more.

@BBGrillShack 2 года назад

Totally correct Peter! My dream is to buy a larger cut and cut it down into individual steaks to reduce variation. Even when cutting steaks there is still a bit of variation depending on the fat veins but it would be a much more even matchup 👍🍻

@petermartinijr.1012 2 года назад

@@BBGrillShack try a London Broil. They are not only big but most of the time tough as shoe leather. So the steak is more than large enough to cut in 1/2.

@BBGrillShack 2 года назад

@@petermartinijr.1012 love it! That is a great idea and I will definitely use a London Broil! Thank you 👍🍻

@isisdaddy1 Год назад

Pineapple juice all the way.

@BBGrillShack Год назад

🙌

@frequentlycynical642 Год назад

One advantage the pineapple had over the Adolph's is the latter is just a small amount sitting on the surface, the only moisture being what is on the surface the meat. Moisture in critical. I would think a thin paste would replicate the advantage of the pineapple juice.

@chinaboss6683 Год назад

Better to mix bromelain with a bit of water for more penetration.

@frequentlycynical642 Год назад

@@chinaboss6683 I get that penetration by using a meat mallet and a tenderizing thing with lots of spikes. Also coating with salt and pepper, let the steak dry brine for an hour or two, and you have upgrading your cheap steak to something better.

@chinaboss6683 Год назад

@@frequentlycynical642 I prefer bromelain. Less exertion.

@BBGrillShack Год назад

Good points @Frequently Cynical & @China Boss! Maybe I'll try a paste and mixing with water 😎. Thank you! 👍

@moses777exodus 2 года назад

🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟

@StephenAKatz 7 месяцев назад

Two things make your "experiment" limited in usefulness. First of all, I don't believe you said what kind of steak you're using. Is it a naturally tender cut, or a naturally tought one? You don't say. Second, you don't have a control steak that you do nothing to. So we can't see how much tenderness the tenderizing agents added to the steak.

@46GarageUSA 10 месяцев назад

Pointless, store bought juice is no good, you gotta buy a actual pineapple 🍍 and blend it

@BBGrillShack 3 месяца назад

I juiced it myself 🤘

@edwinrivera7747 3 года назад

Butter knife.... really

@BBGrillShack 3 года назад

You bet! I compete in SCA (steak cookoffs) and rumor has it part of the judging is cutting through the steak with a plastic butter knife. I figure it's a good way for me to get a feel for it at home 👍