First of all, how did you make the steak? Grilled or sauteed or braised? That's important for tenderizing the meat.

The most and healthiest way to tenderize meat is actually to choose the right kind of beef, premium beef, such as Wagyu beef (cattle from specific regions of Japan) and Australian top grade beef is more fluffy and tender, and also veal is more tender than adult beef cattle, this is because the tendon and protein structure of veal is not yet developed, and the meat tends to be tenderized when cooked, so it's best to try to choose the younger cattle when you are selling the meat. But if you just ordinary home cooking, beef age you can not see in the supermarket, right (some big cities in the big supermarkets will be labeled), or senior beef is too expensive or can not be found, then you have to pay attention to the selection of beef parts. The most tender part of the cow is the tenderloin a cow only two tenderloins, so if you want to eat tender steak is best to buy tenderloin, that is, tenderloin (there are many people think that tenderloin is beef shredded, sweat). If you often go to some outlet or steakhouse to eat steak (I like to eat steak), you must know that there is always a menu of filet mignon, sirloin steak, T-bone steak and so on, in fact, the most tender filet mignon is to use the tenderloin of beef to do (there are black hearted use of ordinary beef + tenderizing powder).

If you can't choose the beef material, then you have to rely on the later process. Beef is tender because of two things: the first is the tendon and protein organization of the beef is loose, which is determined by the quality of the meat and the method of handling the beef, and the other point is the richness of water, which is determined by the cooking method. The reason why meat tenderizer tenderizes meat is because the main ingredient in meat tenderizer is protease, the enzyme is able to break down the tougher proteins and tendons in the beef to loosen up the meat, so the quickest home method is actually meat tenderizer, which is fast and effective. But why do some people say that meat tenderizing powder is bad for you? In fact, the key problem is not in the tenderloin itself, because the enzyme is something in everyone's stomach, the key is that all the tenderloin is added to the nitrite to preservative, color, nitrite is carcinogenic, a lot of tenderloin is added to the higher than the national standard amount of nitrites, so in the purchase of tenderloin must pay attention to buy a big brand, labeled with the least amount of nitrites added.

But if you want to pursue 100% health, do not want to use tenderized meat powder, then (God knows whether eating below the national standard amount of nitrites will not get cancer), we have to use some other complex means. Starch thickening is one, starch can form a starch film when soaking with the meat to help lock in moisture and tenderize the meat, but this method is not suitable for pan frying, grilling steaks, only for stewing, boiling and stir frying beef. Because when frying and grilling steak is surrounded by oil, the temperature is high starch dries up and turns into hard crumbs, the water starch film is destroyed if the water can't be locked up and lost. Wine does not tenderize the meat, wine is to play the role of removing the smell of meat, soak the meat in beer instead of water loss (you should know that fertilizer concentration of high crops instead of the principle of withering, right), so marinated steak should only be smeared with some enough to remove the fishy wine, rather than soaking.

So how exactly should you tenderize the meat to make pan-fried or grilled steaks? The restaurant way (select premium beef veal) if you can't take it, then I recommend one method: hammering! Steak into the pot before using a meat hammer hammer loose, it will become very delicious, hammer is a physical method of destroying the meat fascia and protein structure, if there is no meat hammer, you can use the back of the knife in the surface of the steak cut a few shallow knife flower, and then use the surface of the knife to the steak to shoot loose: note that, shoot can not be too strong, because shoot too hard will let the beef juices flow out, so it is best to shoot more light shoot (a bit like a massage), so that the beef easier to cook in the cooking, the beef will be more tender, and the meat will be more tender, so that it is better for the meat to be tenderized, so that the meat will become more tender. This way the beef is more likely to soften while cooking.

There are physical methods, there are chemical methods, chemical methods, there are two: baking soda (sodium bicarbonate, general supermarkets are sold) and vinegar, these two substances can play a role in tenderizing powder without any side effects, in the marinade when adding baking soda (to let the baking soda to dissolve, wine and water can be applied directly on the surface of the effect is not good), the baking soda will allow the proteins with the reaction of destroying the compact structure, the vinegar can also be play the same role (do not put too much, a little on the line, a small amount of vinegar will evaporate in the high temperature cooking, does not affect the flavor). But note that vinegar and baking soda can not be used at the same time, because they are mixed together will react to generate carbon dioxide + water, equal to what you did not put 。。。。。

This is basically what I know about steak tenderizing methods, give or take points as you wish, in fact, I'm just typing so much on a whim, because it turns out that I've been plagued by this problem for a long time (I'm a carnivore, haha), so to summarize, to make a good tender steak: good beef (senior meat, veal, beef tenderloin), pat it loose, add baking soda or vinegar, and the tender steak will come out (too tender) (if the beef is too tender, you don't need to pat it or add seasoning, or it will melt - -). All of the above is my original, no references, enjoy your meal!

Added: I heard that pineapple juice, papaya juice can also soften the steak, it seems that many restaurant chefs use this trick, interested you can try, the effect is not guaranteed ha