Shocking Results Of The Steak Tenderizing Experiment

Let’s dive into the world of steak tenderizing. In this video, I'm comparing a few different methods to see which one truly reigns supreme. Some of these techniques might just surprise you! The results are distinct and fascinating, and you'll definitely want to see which method takes your steak game to the next level.
#steak #grillingsteak #tenderizingsteak
➡To become an Exclusive Backyard Pitmaster click here: bit.ly/3nb7xQP
➡Subscribe Here: bit.ly/DBackyard
➡Recipe:
➡Delmarva Backyard Merch: bit.ly/3LJ5z4w
Links below allow you to support Delmarva Backyard with no additional cost
🔴MASTERBUILT GRAVITY SMOKER - amzn.to/48stahk
🔴24 X 40 LONESTAR OFFSET SMOKER - bit.ly/374lBiU
🔴GE INDOOR SMOKER - amzn.to/3Pk90zA
🔴PK360 CHARCOAL GRILL - amzn.to/3wwn56e
🔴BLACKSTONE GRIDDLE W/ AIR FRYER - amzn.to/3wnPdbZ
🔴AIR FRYER - amzn.to/2GHPcAn
🔴SOUS VIDE - amzn.to/2EUZVa4
🔴MEATER 2 - amzn.to/3I8xffX
🔴MEAT THERMOMETER - alnk.to/2FB6tPQ
🔴BLACK GLOVES - amzn.to/2PEszET
🔴BEER CAN CHICKEN RACK - amzn.to/3QHKMQp
🔴BREVILLE FOOD PROCESSOR - amzn.to/3OQK2rp
🔴BONING KNIFE - amzn.to/3Ta8AOI
🔴SLICING KNIFE - amzn.to/2sJxEBJ
🔴DALSTRONG KNIVES (discount code - BACKYARD) - alnk.to/44T5Br
🔴CAST IRON PAN - amzn.to/3T6jYeg
Music is either from youtube royalty free or player.epidemicsound.com/#

[@charlesbryant1547]

Loved your video - from an 82 year old bachelor who now wishes he had taken a different path earlier in life. Your son is an absolute gem!

[@lollolz909]

Love how you respectfully ask your kid his thoughts and really get him involved with this whole thing.

[@femaningas4432]

I admired your son so much for being so respectful to you.congrats it shows how you raised him well to be a good son. His “thank you” are the music to my ears . So adorable.

[@DelmarvaBackyard]

Thank You, he's a great kid and I was glad he was willing to join me in the video. Thanks for watching.

[@txoutdoorsman65]

I just have to say how awesome it is to see a dad and son interact like that. That boy has got good parents.

[@derrickrainbow944]

i have never cooked a steak in my life and im nearly 50,but after watching this video and our step by step explanation i am confident that i can grill a steak. you can be proud of your son he is polite, articulate, and confident while talking to his dad. may god bless you

[@sinenergy]

As most viewers have noticed, you have a very fine gentleman in the making - he is polite, involved and I love the honest reactions to every type of tenderized steak type the fine young man samples. Wishing him only the very best that life has to offer and kudos to the wonderful parenting which is by far the high point of this video; second the fine man himself.

[@arleneportsmouth1263]

Child's friend; "So, what did you do this weekend?" Child replies; "oh I was the gracious judge of the steak tasting contest." 🥰

[@DelmarvaBackyard]

Lol, thanks for watching and commenting Arlene

[@sherrymilburn118]

I really enjoyed your video, especially when your son joined you for the "'tasting." He's a jewel! As the daughter of a butcher, I grew up in the meat market watching my dad cut meat. Times have really changed, and I can guarantee you so has the quality of our meat and the care with which it is cut. That aside, I was always fascinated with my dad's electric meat tenderizing machine, i.e., the one they use to make minute steaks with. Essentially, it is simply two round tubes covered with blades that scores the meat fairly deeply as you run the meat between them. If you run a "good steak" through it once, it instantly tenderizes it because of all the cuts in the meat. All of those fibers get cut in all different directions. The problem is that all of those small cuts also create channels for the juice to run out while the steak is being cooked. The steak may be more tender, but it's really easy to overcook. There have a number of tenderizing tools made over the years, but the result in each case, mimics the old mallet- tenderizer. They do tenderize, but, as in your experiment, the meat "doneness" is difficult to gauge when cooking, and the meat tends to lose that juicy quality. The natural juice tenderizers you used are great, but they change the texture of the meat as you found in your experiment. They leave the steak texture more like it's been cooked in the crockpot on low for hours. Using salt to tenderize could be a good idea (the best prime rib is usually packed in salt), but you better like salt and, remember. lots salt can be hard for folks who have high blood pressure. If you really want good, juicy, and tender steak, the most important thing is to buy a good cut of meat to begin with and, secondly, to NOT overcook it! No matter what you do to a steak to tenderize it, overcooking it will be the biggest factor in its moistness and its tenderness. The more "done" you want your steak, the less juicy and tender you should expect it to be. Even pro-cut filet minion can tend to be tough if you need to have it cooked to "well done" all the way through. Loved your experiment!

[@charlesroberts3910]

I used to go with my father on his meat route from slaughter houses to retail stores and saw what went in bologna and hot dogs yuck cow lips . I saw meat tenderizeo in one of those machines and they added fat while it went through the machine . I don't think anyone used those machines anymore. The old butcher used a sharp knife a saw and a cleaver . Today meat is frozen then cut on a bandsaw. It always amazed me watching the old German man and wife use the cleaver with accuracy without chopping their fingers off

[@sararogers6705]

Okay let's just take a minute to notice his son said, "thank you" EVERY time his dad gave him a piece. Faith in young humanity partially restored. Thank you.

[@joetaft1193]

I noticed the exact same thing. Great upbringing

[@dennistedder3384]

Sap

[@balloney2175]

For sure they are immigrants!

[@ccwnoob4393]

Indeed.

[@disco324]

Manners maketh the man

[@TOWNERENTERPRISES]

I love this video so much. Family eating together, enjoying the finer and simple things in life. Great job guys!

[@addis70]

I am a father myself, your son is very impressive, what a manner, it's hard to find a decent child now days, bless you ,million time's, I am delighted more on the relationship u have with your Son that the meat....thumbs up

[@kirkbraud8226]

I love seeing dads interact with their sons. I have no sons, neither do I want any because I don't think I would be good at raising a son. But, hats off to the guys that can pull it off. I would love to have had what it takes to raise a decent young man. I have daughters and I pray to God that I did something good.

[@brendachapman4559]

I just love the way your son's face lit up when you said "The best thing about this video is we have a lot of steak to eat."LOL Thanks! Much Love and Blessings

[@DelmarvaBackyard]

The boy loves steak, I can't figure out why.....lol. Thanks for watching Brenda

[@reesebene6082]

Hi D. Backyard -GREAT and Awesome Tutorial Video (And You Seem like a Fantastic Father) 👍 -Will Use Your Recipe in the NY FireHouse for the Lads...,One Question; Did You Ever ‘Fork’ the Heck Out of the Steak (And) then Marinate in the Pineapple? (Is it More of a Difference) -Maybe ?? ThankYou Again, in Advance

[@069751]

I was a butcher in a Mexican meat market and papaya and pineapple juice is what was used in beef fajitas for tenderizing

[@ManicSpeed]

ElFederal01 Was it raw or ripe papaya that was used for tenderizing?

[@mikeanthony07]

Were these used separately or together? Thanks!

[@js7un165]

Makes sense, both have best enzymes.

[@ltly68]

Hmmm! lets see...Fajitas, some type of meat, peppers, onions, and tomato nope...that is not a steak.

[@antoniosalvador9754]

makes sense, they both have proteases [enzymes to digest proteins], bromolein for pinapple, papase mostly for papayas. bromolein acts even at room temp that's why we get stomatitis by eating unsalted fresh pineapples, also aggravation of erosive esophagitis and gastritis [yuck], we use purified papase to remove all the proteins of a cadaver bone as donor for bone grafting.

[@kevinjames9724]

Like many you tube watchers have already expressed, your son is well -mannered and carries himself well on the video. In addition you can see both of have a unique father/son bond. Kudos! As for your video, I absolutely loved it. Thanks for the detailed explanations on each tenderizing method you used. I couldn't help but learn. Ty.

[@allenh7835]

Same here. I almost passed on the video, then i noticed his son.

[@shellyshamsul6112]

Kev, you said it all man! Nothing else to add🙂

[@fromn.y.top.r.5889]

Loved it. Made me hungry, lol. And your little boy is adorable. The way he says thank you for every piece of meat. 🙂

[@dickgozinya9228]

Former Italian restaurant chef here. The mallet is for thin cuts...like Veal Scallopini for Veal Parm. It doen't work well on thick cuts except for chicken which is a "mushy" meat in the first places. And on chicken and thin cut's, after practice, you can spread the cut out and have more surface to bread and fry in dishes that require that method.

[@DelmarvaBackyard]

Awesome input from a professional chef. Thank You so much.

[@dr.bherrin]

Head Beef Chef for ten years with Montana Steak House. I agree with Dick Gozinya, the mallet has a place but it's not on a thick cut of beef like that. Instead of the mallet, use a dinner fork. Seriously, you just stab it all over. It will open the meat up without smashing it and make it very tender, and if you are using any kind of marinade...it really lets the sauces/seasonings and etc get into the meat. Give it a try.

[@marcotesti3909]

And the correct italian word is 'scaloppine'...

[@DelmarvaBackyard]

Awesome input Brandon, thanks for watching

[@robertbradford4783]

Am hungry

[@ronedee]

Tried it w/ an 1 1/2" thick, 1.5lb Top Round. The toughest cut I could find in the SM. 6 hours in the Pineapple marinade. I poked the meat w/ a fork to get some of the juice inside. Seared it on top of the stove for a minute and a half on both sides and put it under the broiler until 140 degrees in the center. It came out medium rare, and about as tender as a decent cut of Porterhouse, or Delmonico. I'd call that impressive. Marinading that long gave the meat a sweetness from the fruit. But, not a deal breaker. I tried it w/ a New York strip, which can be a little tough. An hour and a half and the meat was Filet tender! Awesome! Don't think about marinading the meat in Pineapple more than 12 hours. It breaks the tissue down to paste. Tasted like paper mache!

[@margaretlavender4418]

rone dee. What is a broiler please? We don’t have such a name, here in England. Not having, nor even liking BBQ, I cook our steak under my grill, which is incorporated into the roof of the oven.

[@gail63907]

Margaret Lavender that’s a broiler here in the states.

[@lauleneke1352]

It's hard to give a physical evaluation without actually tasting it but it does give me additional options to try and have a more diverse meal choice. Thank you.

[@dorothyswift8495]

Truly good info. Your son was such a respectful young man. Thank you both. God bless 🙏

[@bwfreel]

Yep more experimenting needed for sure , but you need to invite me for the taste test part!

[@lapismosi8065]

Excellent video! I will be trying the pineapple for sure. The best part though was your amazing son who thanked you each time you offered him his portion. What truly beautiful manners that speaks volumes for your child rearing and for his courtesy which will carry him through his lifetime as a person of honor, grace and intelligence. Well done both of you. This comes from my 27 years as a public school teacher who's been there and seen it all. Respectfully yours.

[@beverlypeterson291]

I noticed that too! Just awesome!

[@mdumbrell]

definitely going to try this. Thank you for posting !

[@alicialopez3294]

Thank you so much for your kindness and generosity in sharing your tips on how to tenderize steak. God bless your family.

[@stoneyrunva]

Good video. Interesting results. More importantly, a well mannered child who says "thank you". Well done.

[@McKinleyDave]

Most impressive to me: how your boy said “thank you” when you handed him pieces to try. You should be proud.

[@tandjrogers]

That caught my ear too. Well done young man. Nice family. And by the way, at last a use for Kiwi fruit.

[@freddyflintstoned913]

And he did not chew with his mouth open.

[@davidkus4017]

Trevor Rogers has

[@jfweir1750]

Couldn't agree more. Good job Dad (and son)

[@786MAKEADIFFERENCE]

@Mitzi Rascal Hi Mitzi .... Kind Compliments are really great for promoting GOOD HABITS IN ALL OF US ....... LET'S NOT TAKE THESE THINGS FOR GRANTED ...... PLEASE ?????

[@losira13]

Thank you for the demo! This gives me a lot to think about when grilling steaks the next time I do so. I hope you do something with chicken, shrimp, scallops and fish. I agree with how polite you son is and I would've liked you to have used a cheaper cut of beef to see how that will work out. Over all, Great Job!

[@pashaveres4629]

Enjoyed the vid, thanks! Have learned something for my own cooking. In my experience filet mignon doesn't need a whole lot of tenderizing. What will these methods do for something like pot roast, some cheap cut of meat? Thanks! Aloha

[@barbaramchale5797]

Great job you really covered a lot of ground and put it right on the line, thanks!

[@TheRickmurray]

Wish my dad did stuff like that with me when I was a kid but you get what you get. It was really telling the way he changed his mind after you said you liked the pineapple one better how much he looks up to you. Good information and glad I watched cause I was going to try the salt one but now I am def going to try the pineapple. lol

[@DelmarvaBackyard]

Sorry to hear that about your dad Rick, you're not alone that's for sure. Thats funny, I talked with my son that night about standing by his decision. So interesting to see different points of view. Glad to have you stop by my channel.

[@Acadia26]

@@DelmarvaBackyard There's nothing wrong with changing your mind. You don't want him to be easily carried by a tide but being inflexible is not a very desirable trait in anyone. There was a good reason for him to rethink his order. He tasted the first two and thought the first was far better. By the time he tasted the fourth steak, he'd only remembered how good the first steak was and he stuck to that. Re-tasting the first straight after the fourth, he could give a better judgement between the two.

[@jaytroxel3495]

Great experiment!! I KNEW at the end you were going to say the BEST thing about that experiment was all the steak you got to eat.. lol. Great job. Keep em coming! I ordered a Grilla Grills Chimp pellet smoker for my birthday. Can't wait to try out your brisket, pork and salmon recipes. :)

[@JarvisRose]

I needed a drool cup watching this video. Thanks for the great tips Mike!

[@stevegreen54]

Great video, confirmed what I had experienced whilst in Asia, our Chef Manager in the canteen served steaks marinated in pineapple, cheap cuts served that were tender like fillet. He used fresh pineapple mostly but also used cheaper juice from a can, easier but left to marinade longer. You should be proud of your son, a lovely well mannered young man.

[@rayluc100]

Will try pineapple tenderizer on "Select" instead of "Choice" cuts...thanks for the great video! Like your sidekick-taster (smart boy!).

[@elfiepapini4470]

I to was impressed with his son saying thank you, great job Dad/Mom he’s adorable!

[@sandraharper8924]

I enjoyed your steak taste testing contest but I enjoyed the fact that your son was so polite you should be very proud of him keep up the good work

[@trevaperes5343]

Oh My Gosh, my mouth was watering during each taste test! I was literally salivating!

[@DelmarvaBackyard]

Love it, thanks for the feedback Treva

[@ratricebowden1530]

Lmfaoooooooooooo...I know I can eat a steak and nothing else

[@smartfisher2k6]

Me too i come looking to see if it was only mines

[@johnkean6852]

Me too : ) mmm mmm

[@MegaMissyfaye]

Steak is one of my husband ‘s favorite meals. I struggled on how to make a tender one. I tried the pineapple method last night and it was a success. Literally my first successful steak ever! Thank you so much for making this video.

[@disf5178]

Get a nice filet mignon. Salt it lightly all over.. Heat pan to medhigh. Drizzle olive oil. Sear ENTIRE surface(all 6 sides) reduce heat a bit..or not.. and cook a few more minutes at most, turning occasionally.turn off heat. Put butter and rosemary in pan and slather it all up with the steak, and try to get any cooked on "flavor" stuck to the pan on to the steak. Sprinkle pepper.Plate it. Let it rest 5min (dont cut into it!). It should be a perfect med rare AND FREEKIN PERFECTLY TENDER & DELICIOUS. If you want to try all this silliness. ..try it with a cheap sirloin

[@ryanscottnix]

You guys are awesome. Great experiment. Thank you for the video!

[@NinonNguyen73]

I want to thank you for taking your time and effort to do research, spending your own money to buy materials and producing such a well informative presentation to watch. I learned a lot from this video and so looking forward to try it out my next steak with pinnaple. Once again, thank you very much!.

[@suenew5403]

Loved the look on that little guys face, when you said we get to eat all the steak. LOL

[@DelmarvaBackyard]

My boy does love his steak. Thanks for watching.

[@raymikado]

Great experimental video. I personally have learned a lot from you, sir. Thank you

[@DelmarvaBackyard]

Thanks for the awesome feedback David. It means a lot.

[@alicesato5647]

David Nader I

[@TrishaXuk]

Realy loved this. Really well conducted with attention to making it a good/fair comparison. Also loved how you distinguished tenderising from the flavouring/marinading. It's not something I often thought about, but makes perfect sense. It was interesting to note that these very distinctively flavourful fruits, didn't significantly mess with the flavour of the meat. I normally incorporate the tenderising agent as a part of a marinade flavour. I will certainly consider this concept in future, as it opens up a few different options and ideas (like when one might not want a certain fruit flavour to change the taste- this would not influence the tenderising part of the process). Thanks again

[@beverlypeterson291]

I love how you said almost verbatim, what I was thinking👏😊

[@elenabarere6]

I just turned this on to learn how to tenderize a less expensive cut of meat-the bromelaine tip is so interesting-thank you! I stayed also because you two are just so likeable-agree wholeheartedly with everyone. Lovely to see a well brought up, personable and clearly intelligent child.

[@diannawright742]

I am having guests next week, and wanted to know which method you used, and how it turned out on a less costly cut of meat.You can email me the answer at [e-mail] Thanks.

[@Revalproduction1981]

Love the farther son teamwork. Bless you both. Just heartwarming.

[@docrose3460]

Best part is at the end, kids face when you say we got a lot of steak to eat

[@DelmarvaBackyard]

Thanks for watching Doc

[@SuperWellhung1]

When I did my rotation in the Emergency Room we used to give Pineapple pills (it was called Ananase?) to patients to take bruising down more rapidly. My ex had a minor Plastic Surgery procedure done by an ENT Doc who should have stuck to ENT. He left town for a week on vacation and in the meantime she developed a small bleeder that created a largish hematoma under her chin. I made her a drink with pineapple liquefied in the blender each day. The amateur Plastic Surgeon came back and 'tapped' the hematoma. The blood had never clotted and drained out easily. The most Bromelaine is found in the Core. One time I tried making Pineapple jello with fresh pineapple and it would never set, so it goes back to what he was saying about commercial pineapple has had the bromelaine destroyed in processing. Great video and you can be very proud of your son!

[@kenspix]

Wow, what a great video! Even more proud of the great job you have done on raising your son. I will definitely try this pineapple tenderizing as we can grow the pineapple in our own back yard.

[@TigerKurdish]

Don't leave the meat in it too long it will make it very mushy texture. Cheers!

[@threestoogesprod]

When using the mallet you have to do a push-up with the piece of meat from all sides to bring it back to it's original thickness. Flattening a steak is not tenderizing it necessarily but definitely shortening the cooking time on both sides. I always try to get the height/thickness back so you can get and keep that rare to med. rare center that most steak lovers dream about. Excellent presentation, thank you so much!!

[@DelmarvaBackyard]

Thanks for the tip. I appreciate you watching.

[@toddchamberlain6507]

A story about a man, his son, and their five steaks. I. LOVE. THIS. :)

[@popanddonnacollinsworth7741]

Great video - well thought-out and well done! Thank you.

[@DrRestorations]

The best systematic and scientific experiment in cooking!

[@bmoore1564]

Thank you for the natural tenderizers

[@Candoit2]

Enjoyed the video! Thanks for you time and effort!! Great looking little man there with you!! God bless!

[@DelmarvaBackyard]

I really appreciate your kind words. Thanks for watching Roddy.

[@Blessed2bFresh]

Great channel my friend! Glad I came across you. Liked and subscribed and I'm definitely looking forward to more great videos!

[@sandip.7968]

I've always marinated steak in a combination of equal parts olive oil, Italian salad dressing and Worcestershire sauce, but for certain the kiwi -marinated steak makes me yearn to try it, since kiwi is my favorite fruit. Your son is so handsome and very polite! His smile at the end is contagious!

[@seannadeadwood7148]

What if you take a chunk of beef that is very tough? Why take a cut of meat that is already tender? Most people cannot afford this cut of meat and we eat that beef that is cheaper. But will try pineapple or kiwi. Thanks for the info my son will really like this info

[@DelmarvaBackyard]

I'm going to do a similar video using tougher cuts and different methods. Stay tuned. Thanks for watching the video.

[@tomgates316]

That's where the needle device is great on a Round Steak that can become tough as a horse saddle. Run the needle device several times up and down the length of the round steak and then again several times back and forth across the width of it. The V shaped needles cut the muscle fibers. Short muscle fibers make for a tender chew to the meat. Long muscle fibers result in a chew like a leather belt. The reason it is always recommended to cut across the meat grain, not with it. London Broil is a great example of using something like a round steak to a medium rare and then slicing very thin across the grain. Using fruit enzymes one needs to be careful of the amount of time the meat is in contact. Too long and as you see in the video, the meat can start to become very mushy as the enzymes break down the muscle fibers. If you cut mushy meat along the grain, instead of across, even the mushy meat with seem very chewy due to the fiber length. Interesting video. Thanks for putting the time and effort into these. Even if you're forced to finish all that steak afterwards. :-)

[@hermanchow1405]

@@DelmarvaBackyard you are making me very jealous (angry ha ha ) ,here is - 15c and snowing , how do you expect me to bbq out door ? PS good job , but has to wait until as early as late April 👍

[@johnmal5975]

Made fajitas for dinner tonight used a so so cut of meat. I used top sirloin from Aldi only 3.99 a pound and bought a pineapple from them and marinated for 2 hours in fridge half an hour on counter. This fajita meat was tender as a baby's butt. Insanely delicious, can't wait to try this on a good cut of meat. No taste of pineapple just purely delicious!! It's my new go to marinade!!!

[@amenramuxikllc5658]

@@hermanchow1405 GRILLING IN THE COLD IS AWESOME!! WITH A STANLEY CUP OF JOE ,TEA OR HOT CHOCO.

[@Duddie82]

I learned a lot here, I can assure you, my next meal of steak will be different. Thank you so much for this video!!!

[@dennisdaily5463]

It's nice to see such a great father/son relationship.

[@ShiekCheek]

Enjoyed the video. I don't comment much on videos but felt compelled to do so on yours. I like that you included your son in the video. Before seeing your video, I marinated some beef tips in orange juice with pulp overnight and cooked them the next day and they were so tender that my wife said they were soft as a can of Dinty Moore beef stew. I literally could cut them in to effortlessly with a fork. I will keep the pineapple as another option in the future. Thanks.

[@rudyogl]

THX for taking the time plus involving your son in the taste test. GREAT info for using fruit as a tenderizer

[@DelmarvaBackyard]

Thanks for checking out the video and I appreciate your comment.

[@samueljason8437]

Yeah, acids work! You have to modify the spice,cooking tech, and be aware of the cut that you are tenderizing.

[@farmersoon]

Thanks guys. I’m going to give this a crack tonight for my Fam.

[@raptureimminent5629]

Oh maaaaannnn!!!! Now you've got me absolutely, ravidly. yearning for a thick juicy steak and we are under lock-down and there is no way i can satisfy this hunger!!! So cruuuuel !!!

[@jeffreyc9509]

Thank you for the information. I love steak. The politeness of your child shows how you raised him. Thank you that's the good example for people to see.

[@harveynishi6104]

Interesting, I'll have to try the pineapple tenderizing of the steak. Thank you for the education.

[@DelmarvaBackyard]

Glad I could help Harvey, thanks for watching

[@meandyou2469]

I got soooooo hungry watching your video, that I almost forgot the contents . It sure looked good

[@DelmarvaBackyard]

Now thats a good comment. lol Thanks for watching.

[@carrolllepage2252]

You have definitely made me hungry lol. I agree that it should have been a needle mallet and the cooking time reduced. I personally eat my steaks rare and have tried many marinades and found that tangy/sour fruits are best. Thanks oh and I simply adore your son, he seems like a smart, intuitively inclined, well read and polite young man.

[@swil156507]

Awesome presentation!!! Thank you!!!

[@pickerel7015]

Well Mike, reading through the various comments, (and you took the time to respond to every single one!), I don't have anything to add and/or question. I DO like the fact that guys and gals like you are getting into the "science" of cooking though. If I understand the "why", then the "how" kinda naturally flows. Great, entertaining vid and you got one more subscriber my friend.

[@DelmarvaBackyard]

Thanks for the support. I definitely appreciate every view by every person. I get some great suggestions in the comments.

[@sangtran7996]

That's some good general knowledge about tenderizing steaks, good job guys👍👍 make me craving for steak now 🤤

[@skycop56]

I'll try the Kiwi on my next ribeye. I usually marinate my steak in Lowry"s Herb and Garlic for about 2 hours in a baggie on the counter. I cook on high heat with a few pieces of hickory bark from a nearby tree. Yummy

[@rickh633]

be careful Kiwi can destroy the texture in a few minutes.

[@laurdessvalentino5849]

Mmmmmmmmm

[@KeithSivley]

Very good experiment, really like that you got your son involved to get his input!

[@DelmarvaBackyard]

Thanks Keith. Its always great when the kids have a little time to hang out with Dad. I appreciate you watching and commenting.

[@katbray6261]

Son is SO well mannered and of course handsome! Great video. New subscriber here!

[@TheJockofalltrades]

This is great Content ma man! Good Strong Voice too 👍🏼 thx from Australia

[@DelmarvaBackyard]

Thanks Mate, Australia is literally on the other side of the world for me but most definitely on my bucket list. Thanks so much for the support.

[@dr.charlesglover]

This channel is awesome! Keep the videos coming!

[@karlamoore2441]

Also, like Seanna says below, you can also use the mallet for beef, although, as in the case of your pineapple or kiwi marinade, a chuck steak would be a better cut for use of these applications - not a fillet...

[@keithnewton5508]

If you use pineapple, kiwi or papaya to tenderize a steak and cook it to medium rare the leftovers will continue to tenderize for as long as you store them. This will make them mushy. For the salted one I never seal mine after salting but put on a rack in the fridge uncovered for up to 24 hours. I think the reason your salt steak looked different was that it was holding a lot of water preventing a good sear. Thanks looking forward to more experiments.

[@DelmarvaBackyard]

Awesome input Keith. Thank You

[@BillYovino]

@@DelmarvaBackyard I agree with Keith. I've been salting London Broil for awhile now and it comes out very tender. London Broil can be tough but it always comes out great using this method. Cover it completely with kosher salt and let it sit for an hour in the fridge and an hour on the counter. Rinse the salt off and pat it dry with paper towels. I do a reverse sear - cook it at 250f until it reaches 115f , then sear it on a hot grill. The salt does flavor the meat.

[@DelmarvaBackyard]

I love a good reverse sear. I just finished editing a reverse sear video. Stay tuned, thanks for watching and commenting.

[@steelermule]

Leftovers ?? HA !!

[@TruckTaxiMoveIt]

Spot on, all of that seen on the outside was waterlogging

[@eyeOOsee]

Well, thank you, sir! It was good of you to do this and share the video! I appreciate it!

[@vildegeese5106]

love it - simple, honest and unbiased :) Kudos to your son - very courteous (y)

[@russellehler6706]

I can't believe I sat through a 20 min video...but I'm glad I did. Pineapple! Your son is well mannered too. GREAT JOB!!!

[@Deken]

Thank you. I really enjoyed this video and look forward to more as a new subscriber! (Just now realizing this one is from 2018 so I have a lot of catching up to do!) :)

[@Quality_Guru]

Great video and what a great legacy to share with your family. Years from now your son can watch a video of having steak with his dad. I would have liked to seen the use of a mechanical tenderizer such as needles or a sharp fork. I have used a fork to tenderize a sirloin cut, but I do have to fluff it back up by pushing the sides in so that it will rise back to its original thickness. I will be using the Kiwi tenderizer over the pineapple, because two Kiwis are less than one pineapple that will most likely need time to become ripe. Thanks for the design of experiments and results.

[@DelmarvaBackyard]

Thanks for the support. I like my jaccard as a tenderizer. Its does a great job.

[@jamesro13]

My God, just that 'sound' of the the salt steak being sliced... even thinking back to it is mouth watering! Heading home to try it now. My typical method below will be preceded by the pineapple-method. 1) USE A FRY PAN instead of an open gas grill. (I beg you, read on...) faster, cleaner and more consistent cooking - with a juicier, tastier result! 2) Add spices/seasoning to taste then lightly oil - no risk of flare ups in a fry pan 3) Roll the steak flat ( not meat mallet) don't worry, it will regain its height whilst cooking, retaining all the juices in the process. 4) Press it for a few seconds when first cooking to stop curling and ensure the heat gets through faster; effectively halving the cooking time which ensures it retains its tenderness (

[@anthonycolbourne4206]

Fun informative experiment. Never would have thought of using a vacuum sealer to infuse a steak. Definitely keep all of this in mind the next time I'm standing in front of the meat counter considering what to buy.

[@patrickbear7261]

Great information I will show this to my wife, I subscribed.

[@reniervisser2787]

Greetings from South Africa where we just love our meat! I grew up on a farm so butchering, preparing and braaing (the Afrikaans term for barbecuing) is in my blood. Interesting experiment you did- here we use a papaya/ paw paw for 1 hour as it works well for just- defrosted steaks at short notice when we did not have a chance to age it. I prefer the texture of natural, aged, beef. We age steaks by wiping all sides of raw steaks with some white vinegar; you then place the steaks in a large tray, cover with some cling-wrap and place the tray/s in your refrigerator for 3 weeks, turning the steaks over halfway through. This process makes the meat extremely tender without changing the texture. Love what your'e doing and will be watching more. Renier.

[@michaelg3074]

3 weeks!!!??? Doesent it turn to poison by that time? Do you keep it frozen all that time?

[@firstandlastswagman269]

Blood

[@reniervisser2787]

@@michaelg3074 Hi Michael, sorry for the late reply- been offline for months. No, the meat does not go off. The vinegar kills any bacteria and allows the meat to age. If you get really nervous, you could wipe the meat down with vinegar again when you turn it over halfway through the 3 weeks.

[@reniervisser2787]

@@handyjones7626 Hi hi! Sorry for the late reply- been offline for months. Glad you like it here- even gladder you know and understand a braai and that boerewors is not a sausage, lol! Koos sends regards and wants to know when you're back so you can join for a braai with a braaibroodjie filled with tomato, onion and cheese.

[@jasonkinser1241]

Okay, let me see if I get this straight... 1. Steaks 2. White Vinegar 3. Large tray 4. Cling wrap 5. ...then 3 weeks, flipping half half way through? That's it? I'm going to try this. Do I fill the tray with enough vinegar to cover the steaks?

[@DonnieTHORMacLEOD]

Love the boy's reaction to his fathers last appraisal that the best thing was we had a lot of steak to eat. No hand wringing apologist there .

[@geneaustin5793]

very interesting and informative video after watching and reading all the comments, that young man beside you stole the show, great dad and son, loved it

[@cathyb5871]

Lovely, bright young lad! I liked the way you both interacted. I threw my old tenderizer brute force thing out quite a while ago. Glad I was right. I think those things were invented for poor quality meat. BTW salt is great for chicken as it turns out far juicier with salt. But tbh I prefer steak, so I'll try the pineapple steak.

[@KennethPKelly]

Try using Dijonnaise Honey Mustard. I guarantee you that it will make the worst cut of meat melt in your mouth.

[@skim4me]

Thanks for the video. I've always been told to never put salt on meat until right before you cook it because it draws all the juices out..

[@DelmarvaBackyard]

Thanks for watching, it means a lot.

[@judydemott]

This was great and super informative!!

[@franco634]

Great video. Thank you so much. Question: The steak looked like great steak to start with. Did you really need to tenderize it? Second: Do you have to use the vacuum sealer or can you put them in ziplock bags and draw air out before sealing? Seems the cost of the vacuum bags would be expensive enough that you could just buy a good grade of beef. Just trying to figure out which is best and which is most economical. Have you tried this on a poorer grade of beef and if so to what success. Sorry about all the questions but like you, I love me my steak.......LOL

[@beverlypeterson291]

Exactly!! The vacuum sealing seemed a little overboard & expensive. If I’m paying for a filet mignon, I better not have to tenderize it at all!

[@keithlatham1249]

Geez! Hitting those cuts with that hammer for no reason breaks my heart!!!

[@jjp.8690]

Finally, someone on KZbin who knows how to cook rare beef

[@tastetherainbow9643]

That one was tartar. I was like “ Don’t eat that kid, you gonna get WORMS “. Haha. J/K my opinion. I thought the controlled looked the best on the inside.

[@reini777]

So helpful, thank you. Your son should be a movie star: handsome, polite and charismatic.

[@paulafeenandez3769]

Yes very well mannered young man great ideas I'm definitely going to try the pineapple soon I think

[@ExtremePrepper]

When I try either papaya or pineapple I end up with sort of a soggy mushy steak. I have really had trouble making this work. I do a lot of grass fed steaks, which are very tough. I have had better luck with a tenderizing knife, and either lime juice or salt. Will tenderize without turning to mush. Good video, thanks for posting.

[@DelmarvaBackyard]

Contact time is the key. It will change a little depending on what your cooking but keep the contact time quick, 15-30 minutes. See how you like that and adjust from there. Thanks for the support.

[@gail63907]

I use Italian dressing for about half hour. Works for me on the grass fed beef.

[@Vektorer]

W/o seeing all the comments as yet, has anyone tried tumbling steak in a vacuum rotating-drum marinator accompanied by your favorite potion or seasoning? Be glad to give it a shot once our OAT is above frostbite levels. Papaya & pineapple are my favs.

[@miguelcallejas5323]

Great video. Quick question, when you use fruits as tenderizers, does it keep the sugars? Thanks.

[@yorchcounters]

Mike, this is the first time I watch one of your videos. Congrats!!! Very illustrative and straight to the point. I have a couple of questions: 1. Will the pineapple method work with a whole piece of Picanha (sirloin cap/ rump cover), or do we need to cut it into steaks first? 2. Have you evaluated orange juice as a tenderizer? Thanks once again and I look forward to watching more of your videos!!!