How to Tenderize Ribeyes & Strip Steaks

If you love the extraordinary tenderness of steakhouse steaks but blanch at the prices, learn to create restaurant results at home by using high quality beef and a tenderizing technique that penetrates the meat without destroying its texture. The secret is to start with tender steaks like rib-eye or strip and marinate them in a tenderizing buttermilk brine that also enhances the flavor and keeps the steaks moist once they hit the grill. A water-based brine is versatile, as it allows you to replace water with buttermilk in qualities that depend on the cut of meat you use. For a very tender cut like rib eye, 25 percent buttermilk to 75 percent water should be plenty. Try 30 to 40 percent buttermilk for strip steak, which has a tighter grain that might be a little bit tougher.

Tips and Warnings

• Use fresh or dried herbs and spices to add flavor to the brine. Possible additions include minced onion and garlic, freshly grated ginger and savory herbs like rosemary, thyme and bay leaf. Dry the steaks thoroughly and allow them to come to room temperature before you cook them. Trim visible fat from around the edges of the steaks before you cook them. Reduce fat more by cooking the steaks on the grill or in a grill pan, both of which allow grease to drip out and away from the meat.

Things You'll Need

• Baking dish
• 1 quart of cold water
• 1 pint of buttermilk
• 1/4 cup of pickling salt
• 1/2 teaspoon of freshly ground black pepper
• 1/8 cup molasses (optional)
• 4 rib-eye or strip steaks

References

• The Global Gourmet; All About Marinades; Lynn Kerrigan
• Something Different Country Store and Deli; The Magic of Buttermilk in "Pleasant Living Magazine"; Dan Gill' May 2006
• Fine Cooking; Marinades Add Flavor but Don't Always Tenderize; Shirley Corriher
• AskDr.Sears.com: Health Concerns About Meat