@@capricorn8426there's a big difference in the marbling which equals tenderness. Do a search for Snake River Farms WAGYU NY STRIP STEAK and look at the marbling in their steaks compared to the Select or the Prime in this video. Big difference against the Prime and a huge difference against the Select. Also a big difference in price but oh so worth it on a splurge. 😊
The pineapple derived chemical that softens protein is called bromelain (sp) and you can buy it by the bag full. I use it plus salt for 45 minutes, then heat. EASY ON the bromelain, or you get mush. Want to get past the pineapple taste when you use that for tenderizing, don't forget you can always douse in barbecue sauce with pineapple becoming part of the flavor profile. Heretical of course, but hey!....
Firstly great video 2 questions can you marinate the pineapple steaks after or before the pineapple 1 hour process And what’s your opinion on the steel spike tools to put lots of tiny holes in meat to tenderise
For everybody here wondering: you can use any salt, it does not need to be "kosher salt". Kosher salt is no different than any non-iodized coarse salt.
@@vicomedia1 What is commonly called "kosher salt" in North America *is* coarse non-iodized salt. Any coarse, non-iodized salt will do, it's the same thing.
shokugeki literally taught me that pineapple and honey contain enzymes that can process proteins called protease which is also found in our stomache that can be used for tenderizing meat
@@chinaboss6683 how's saliva gonna tenderize meat? the enzymes present on our saliva only helps break down carbohydrate nutritions and the breaking down of protein happens in the stomach and small intestine
It didn't look like you dry brined the steak on both sides and its sides. The time of one hour is definitely not enough for a dry brine either. People have been saying from 4 hours to 48 hours, depending on one's preference.
I've tried the canned pineapple, someone in the comments had ask about. It works the same. You can also just use pineapple juice from a can. That also tenderizes. But as you noticed, it does leave a sweet taste behind. I didn't like that. I bought a immersion circulator (aka sous vide) guarenteed to tenderize ANY piece of meat. Down side to them is you also need to put a sear on it after it comes out of it's water bath or it looks sickly. And searing just adds so much flavor. Espically with a thyme, garlic and butter baste as you sear. I just heat up the cast iron since I don't have a torch or flame thrower and it's a waste to fire up a grill for searing just one steak. But if ya haven't tried sous vide, I can highly recommend ya do. Some of my best steaks have been cooked that way. Perfection every time even with a cheap steak.
canned pineapple kills the enzyme that cases the tenderizing. its the sugars that may be why its a little tender. but no comparison to the fresh pineapple.
If you salt to tenderize you have to cover the whole steak in salt not just the top. Then you have to wrap it tightly and put it in the fridge over night. One hour doesn't count! Plus you are comparing an already tender steak which even if it were less expensive would have still been better!
Wow, pineapple who would have known? I found marinating for a long time goes a long way. Never knew about pineapple. I thought it had to be something highly acidic and contain vinegar to tenderize meat.
Thank you that was Great, but I have question please, neither myself nor my wife like steaks with Pink color inside. What should the internal temperature of the steak be, for those who prefer well-done steaks?!! Thank you!! Also as a scientist, I worry about the possibility of infection from such steaks!. In the mid 80s, a good friend (a prominent General Surgeon) in Portland, Oregon died from an infection by E. coli O157 infection!! PDX is a very respected "medical center" and the home of OSHU (a fine Medical School). And despite all that he eventually died from related complications with his Kidneys 😞
And is also why your mouth/tongue will hurt after eating so much fresh pineapple. Not usually cooked/canned pineapple though as that enzyme has been mostly/fully cooked out.
pineapple is really good to tenderize with. only use it for a couple hours at most. because it will turn your steak to mush if you leave it for a long time
@@BBQandBottles yeah it is super effective at tenderizing. mexicans use it alot but not in puree form. we just throw some slices in marinade. its alot less pinaple but it comes out delicious
I have to thank you for that mustard advice , worked very well and I couldn't taste mustard 👌👌. Also I never understood the different between sea salt and kosher salt, isn't that a religious thing ?
@@BBQandBottles 🤔 here in my country I have salt with and without iodine , never tried to eat something with no iodine salt, now you made me curious to try it 😃
@@dimmacommunication make sure you use the iodized salt most of the time though, iodine is an extremely important nutrient and iodine deficiency used to cause widespread thyroid disease before governments started adding iodine to salt. It's actually legitimately important to have adequate iodine intake, and unless you eat a lot of fish it can be hard to get enough unless you use iodized salt.
Rinse it well. Then rinse it again. You can taste a very faint pineapple flavor especially if you eat any of the fat. But pineapple is awesome as a tenderizer.
That's TopSirloin cap. The second most tender steak on a 🐄. Not a fair comparison because those picahna steaks are probably more tender than that NY to start...
Good stuff fella , v Interesting indeed. But how the hell did someone come up with the pineapple idea i first place. Definitely going to try it . You deserve a subscribe from me. Is there any other fruit I can try with this. Jjimy
An hour seems absurd, I left my steaks marinating in pineapple for 3hrs and they were tough as leather. However, I will try it again and leave it for 2 days smothered in pineapple in the fridge to see what happens...
Why are all you TH-cam knuckle heads using strip stakes to test a tenderizer??? Ribeye's and strips are already the most tender - Tenderizers are for un- tender meat- Do you add a sweetener to honey -its already sweet!??? Try it on a 3/4" well marbled chuck roast ( as i regularly do with fresh papaya) and now you have a delicious "ribeye" out of a piece of meet that costs 1/2 as much or less... this is what people want to know. geeze.... Select and prime do not always correlate tenderness -they are different levels of marbled-ness only. I have had primes that were not very tender. But I have never had a (non tenderized) grilled chuck that was more tender than a strip.you should have tested a Known tough cut to a known tender cut.....geeze..
Pineapple. Wh? ... I mean... PINEAPPLE? :) Really??? I am a big hater for fruit+meat combos, so I am sceptic but I am also very, I mean VERY interested.... Living in eastern Europe, getting prime steak meat is not so trivial, so tenderizing normal beef is vital. Never heard about pineapple tho, gotta spend today googling for that :) How much sweetness ended up from the pineapple into the steak by the end? Also: another method I read about to tenderize meat is cover all sides with mustard for a couple of hours or for a day. How about that one?
Wikipedia says the stem contains the most of the enzyme in the fruit, which is not in the can... also: "Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denaturated in the cooking process"
Nah. Totally wrong. Too much hassle. Sprinkle the steak with Adolph's Meat Tenderizer. The active ingredient is bromelain, the same enzyme in pineapple. There might be something about the sugar in pineapple making a better steak, dunno. Def a good idea to let sit for an hour. No need to refrigerate, the tenderizer will work faster in a warm piece of meat. Then pound it with one of those tenderizers that looks like a bunch of nails on a spring loaded handle. This drives the Adolph's into the interior. Then pound the bejesus with a metal tenderizer hammer. I buy Select steaks for under $7/lb. One would never confuse one of these even with the above processing for a prime. But, it sure makes beef affordable and reasonably tender.
The "cheap" steak looks better than the cheap steaks I find at the grocery store. I need a video on the real cheap steaks to make them tender. :)
Ditto
@@andrewsmith5757 they look the same
@@capricorn8426there's a big difference in the marbling which equals tenderness. Do a search for Snake River Farms WAGYU NY STRIP STEAK and look at the marbling in their steaks compared to the Select or the Prime in this video. Big difference against the Prime and a huge difference against the Select. Also a big difference in price but oh so worth it on a splurge. 😊
Get a shoulder steak from cash saver and make it tender.You’ll be a steak Jesus if you pull that off
wonderfully explained, going to try it ASAP
Excellent, thanks ive been curious about this for years
I just tried kosher salt on cubed beef. One hour in the fridge. Man oh man, so much better than what I made the other day. Thank!
Kiwi is a great tenderizer. It’s used for la galbi
That was an awesome experiment. I'm definitely going to try the pineapple method...many thanks for sharing....Tommy
Pineapple works!
Kiwi 🥝 fruit is cheaper and better.
Thanks for the great video 🤗
Very, very good. I am certainly going to try the pineapple on Sundays, my steak day.
The pineapple derived chemical that softens protein is called bromelain (sp) and you can buy it by the bag full.
I use it plus salt for 45 minutes, then heat. EASY ON the bromelain, or you get mush.
Want to get past the pineapple taste when you use that for tenderizing, don't forget you can always douse in barbecue sauce with pineapple becoming part of the flavor profile. Heretical of course, but hey!....
At most, how many hits can a team get in a regular 9 inning game, yet never score a run??
U sound like a baseball fan, so this is my question for u! 😊
@@joesmith7427 I don't know. Depends on who's the DOJ.
Firstly great video
2 questions can you marinate the pineapple steaks after or before the pineapple 1 hour process
And what’s your opinion on the steel spike tools to put lots of tiny holes in meat to tenderise
Thanks for sharing
Pineapple is awesome. 90 minute soak MAXIMUM. Most cheap cuts I use soak for 60 minutes.
Rinse thoroughly. Pat dry. Season. Then grill.
So entertaining 👌🏾
For everybody here wondering: you can use any salt, it does not need to be "kosher salt". Kosher salt is no different than any non-iodized coarse salt.
WHAT THE FUCK??
coarse salt works better -the remaining meat is not as salty due to absorption. do a side by side test and see.
@@vicomedia1 What is commonly called "kosher salt" in North America *is* coarse non-iodized salt. Any coarse, non-iodized salt will do, it's the same thing.
kosher is a tax to the tribe.
I'm going to make Steak Kabobs, but last time I made them, they were tough. So I'm going to try the Pineapple method.
shokugeki literally taught me that pineapple and honey contain enzymes that can process proteins called protease which is also found in our stomache that can be used for tenderizing meat
Spitting on a piece of meat would also tenderize it. Just dont tell your guests.
@@chinaboss6683 how's saliva gonna tenderize meat? the enzymes present on our saliva only helps break down carbohydrate nutritions and the breaking down of protein happens in the stomach and small intestine
@@rafiqrizal5671
Saliva contains a number of proteolytic enzymes.
Waoooo el mejor
Good job
It didn't look like you dry brined the steak on both sides and its sides. The time of one hour is definitely not enough for a dry brine either. People have been saying from 4 hours to 48 hours, depending on one's preference.
I've tried the canned pineapple, someone in the comments had ask about. It works the same. You can also just use pineapple juice from a can. That also tenderizes. But as you noticed, it does leave a sweet taste behind. I didn't like that. I bought a immersion circulator (aka sous vide) guarenteed to tenderize ANY piece of meat. Down side to them is you also need to put a sear on it after it comes out of it's water bath or it looks sickly. And searing just adds so much flavor. Espically with a thyme, garlic and butter baste as you sear. I just heat up the cast iron since I don't have a torch or flame thrower and it's a waste to fire up a grill for searing just one steak. But if ya haven't tried sous vide, I can highly recommend ya do. Some of my best steaks have been cooked that way. Perfection every time even with a cheap steak.
canned pineapple kills the enzyme that cases the tenderizing. its the sugars that may be why its a little tender. but no comparison to the fresh pineapple.
If you salt to tenderize you have to cover the whole steak in salt not just the top. Then you have to wrap it tightly and put it in the fridge over night. One hour doesn't count! Plus you are comparing an already tender steak which even if it were less expensive would have still been better!
If you don’t want the sweetness of Pineapple. Use green unripe papaya. No taste left behind!
Or kiwi.
@@chinaboss6683 Kiwi works great as well! Is also cheaper.
Wow, pineapple who would have known? I found marinating for a long time goes a long way. Never knew about pineapple. I thought it had to be something highly acidic and contain vinegar to tenderize meat.
I tried the pineapple method and actually forgot about it in the fridge for about two hours, turned into mush!😂
Thank you that was Great, but I have question please, neither myself nor my wife like steaks with Pink color inside. What should the internal temperature of the steak be, for those who prefer well-done steaks?!! Thank you!!
Also as a scientist, I worry about the possibility of infection from such steaks!. In the mid 80s, a good friend (a prominent General Surgeon) in Portland, Oregon died from an infection by E. coli O157 infection!! PDX is a very respected "medical center" and the home of OSHU (a fine Medical School). And despite all that he eventually died from related complications with his Kidneys 😞
Also kiwi have the same effect like pineapple
When you eat a pineapple it is eating you. It has an enzyme that digests protein. That's why you can't use it in Jell-O. It won't gel.
You can use tinned pineapple in Jello..
And is also why your mouth/tongue will hurt after eating so much fresh pineapple. Not usually cooked/canned pineapple though as that enzyme has been mostly/fully cooked out.
I’ve tried the salt one. Even if you wash it all off, it RUINS the steak, way too salty… close to nasty
This might be a stupid question, but does using these techniques on a USDA prime steak make it better?
Will try the pineapple marinade tonight. Thank you!
Be careful! Don’t leave your steaks in there too long!
pineapple is really good to tenderize with. only use it for a couple hours at most. because it will turn your steak to mush if you leave it for a long time
I wouldn’t use it for more than 45 minutes after having done this experiment.
@@BBQandBottles yeah it is super effective at tenderizing. mexicans use it alot but not in puree form. we just throw some slices in marinade. its alot less pinaple but it comes out delicious
Great idea
@@BBQandBottles great video man. I cant wait for the next one
@@octavio3839 what kind of marinade would you recommend to put your sliced pineapple in and for how long
Did you get the idea of using pineapple from Guga Foods ?
I have to thank you for that mustard advice , worked very well and I couldn't taste mustard 👌👌.
Also I never understood the different between sea salt and kosher salt, isn't that a religious thing ?
No, it’s not. They’re just different styles of salt but the good thing is neither has iodine in them like table salt so they taste more pure
@@BBQandBottles 🤔 here in my country I have salt with and without iodine , never tried to eat something with no iodine salt, now you made me curious to try it 😃
@@dimmacommunication make sure you use the iodized salt most of the time though, iodine is an extremely important nutrient and iodine deficiency used to cause widespread thyroid disease before governments started adding iodine to salt. It's actually legitimately important to have adequate iodine intake, and unless you eat a lot of fish it can be hard to get enough unless you use iodized salt.
@@whirlwind872 Yeah I know :)
Did the pineapple introduce any weird flavors? I know you said it was sweet, but was that off-putting?
Rinse it well. Then rinse it again. You can taste a very faint pineapple flavor especially if you eat any of the fat. But pineapple is awesome as a tenderizer.
a grape fruit or lemon should work to its the acid i the fruitthat does the job
That's TopSirloin cap.
The second most tender steak on a 🐄.
Not a fair comparison because those picahna steaks are probably more tender than that NY to start...
Have you done one with just pineapple juice?
I would like to know too.
Is there something cheaper than pineapple?
It was done three years before.
What if you used pineapple on USDA PRIME??
Good stuff fella , v Interesting indeed.
But how the hell did someone come up with the pineapple idea i first place. Definitely going to try it . You deserve a subscribe from me. Is there any other fruit I can try with this. Jjimy
Thanks Jjmy and welcome. You can also try it with kiwi.
How many hours did you marinate the one with pineapple?
1 houre he just explained it blyat
yea...
buy 10-13usd steak
and tenderize them by ruining a 15usd pinapple
seems cost efective...
An hour seems absurd, I left my steaks marinating in pineapple for 3hrs and they were tough as leather. However, I will try it again and leave it for 2 days smothered in pineapple in the fridge to see what happens...
Well?
Why are all you TH-cam knuckle heads using strip stakes to test a tenderizer??? Ribeye's and strips are already the most tender - Tenderizers are for un- tender meat- Do you add a sweetener to honey -its already sweet!??? Try it on a 3/4" well marbled chuck roast ( as i regularly do with fresh papaya) and now you have a delicious "ribeye" out of a piece of meet that costs 1/2 as much or less... this is what people want to know. geeze....
Select and prime do not always correlate tenderness -they are different levels of marbled-ness only. I have had primes that were not very tender. But I have never had a (non tenderized) grilled chuck that was more tender than a strip.you should have tested a Known tough cut to a known tender cut.....geeze..
👍🏻☺️ *TOP!* 😉✌🏻🇪🇺
only thing he didnt smother te steak in salt he just did the top
Try seltzer overnight with a bit of red salt. The bubbles work the meat over. Wash the meat before cooking.
Waist of a pineapple. U can use the skinand eat the fruit
can of sprite pop
salt pulls the blood out of steak. Kosher butchers soak meat in salt for that purpose.
Pineapple. Wh? ...
I mean... PINEAPPLE? :) Really???
I am a big hater for fruit+meat combos, so I am sceptic but I am also very, I mean VERY interested....
Living in eastern Europe, getting prime steak meat is not so trivial, so tenderizing normal beef is vital. Never heard about pineapple tho, gotta spend today googling for that :)
How much sweetness ended up from the pineapple into the steak by the end?
Also: another method I read about to tenderize meat is cover all sides with mustard for a couple of hours or for a day. How about that one?
We make salted meat here in Italy also :)
I heard the sweetness gets neutralized. It's the enzymes that matter.
I thought there was too much sweetness. And I had rinsed the steaks off well too. But I’m sure it’s just a matter of personal preference.
@@BBQandBottles I heard some ppl use crystalized honey on meat , maybe with right temperature it can do something similar
@@BBQandBottles thx
I will surely try this method :)
I supposed canned pineapple would not work?!
Good question. It’s worth a shot
Wikipedia says the stem contains the most of the enzyme in the fruit, which is not in the can... also:
"Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denaturated in the cooking process"
Why did you not use the entire pineapple sans the leafy top…, ya rinse it off anywho?!…
Nah. Totally wrong. Too much hassle.
Sprinkle the steak with Adolph's Meat Tenderizer. The active ingredient is bromelain, the same enzyme in pineapple. There might be something about the sugar in pineapple making a better steak, dunno. Def a good idea to let sit for an hour. No need to refrigerate, the tenderizer will work faster in a warm piece of meat.
Then pound it with one of those tenderizers that looks like a bunch of nails on a spring loaded handle. This drives the Adolph's into the interior. Then pound the bejesus with a metal tenderizer hammer.
I buy Select steaks for under $7/lb. One would never confuse one of these even with the above processing for a prime. But, it sure makes beef affordable and reasonably tender.
40 mins pineapple, rinse 1 hour 10 minutes with sprite.
Or club soda.
Kiwi 🥝 fruit has a better result. Cheap than a pineapple 🍍
Never knew New York Strip was considered a cheap steak.
I think it has to do with the 2 different grades.
Those are cheap, wish you could see the ones I had to buy
Pineapple is full of bromelain which can even break down human flesh.
How much a # was the meat?? Get a scale and learn to use it!! 😮
Watching this at 2X speed is too slow.
Pineapple is too strong. Kiwi works better, less chance of turning meat to mush.
I get so triggered when people wash steaks😠😠😠😠😡😡😡😡
really interesting until you ruined them on the grill. too bad
$10 steak isn’t that cheap tbh
Could you uptalk and say “SO” a lot more. You don’t do it enough.