How Long To Tenderize Beef With Baking Soda

How to tenderize larger cuts of meat with baking soda

For large steaks or whole chickens, baking soda is an excellent choice because it allows you to marinate the meat for an extended period of time without worrying about overly breaking down the fibers, which can happen when using wet marinades. Whether you have a few hours to tenderize your roast or prefer to prepare it the night before and let it sit worry-free, baking soda works faster than salt too.

Start by measuring your baking soda. You only need 1% of the weight of your meat when baking soda to tenderize it. Therefore, weigh your cut portions in ounces and measure out 1% of that weight when baking soda is used. As an example, one tablespoon of baking soda weighs 0. Six ounces is sufficient for sixty ounces, or slightly less than four pounds, of meat. Then, just follow these simple steps:

  • Using clean hands, rub the outside of the meat with the premeasured baking soda.
  • Your meat can rest in the refrigerator for up to three hours or overnight if it is placed in a non-reactive container (such as a glass bowl or zip-top bag).
  • When it’s time, take the meat out of the fridge and use water to rinse off any leftover baking soda. Pat dry.
  • Cook normally using any recipe you would like.

Remembering to wash off the excess baking soda is crucial. It’s already done its magic, and anything left over could make your meat taste bad.

Despite the fact that the two are frequently used interchangeably, London broil is actually a meat preparation method rather than a particular cut. While some butchers may refer to a particular cut of meat as a London broil, it’s usually made with flank steak, top round, or another tough cut of beef. The majority of recipes call for hours of marinating to tenderize the meat before cooking because the meat usually needs a little extra chew. Herein lies the brilliance of Zaynab Issa, associate food editor, in her Always-Tender London Broil.

The marinades star ingredient? Baking soda. This is where the science comes in: while the meat marinates, the baking soda raises the pH on the exterior, a process called velveting (which can also be accomplished with a cornstarch slurry). When the meat is time to cook, this causes the proteins to bond to one another less easily. Even after a quick marinade, your steak will stay juicy and tender with less than a teaspoon of baking soda. This baking soda trick marinates a flank steak or any other fibrous cut of beef for just an hour, whereas other recipes call for hours.

Even after a rigorous sear in a cast-iron skillet, the thinly sliced steak yields to every bite with minimal resistance. It’s savory, served with a zesty pan sauce, and dusted with flaky salt. Bonus: You can resurrect leftovers to make a delicious steak sandwich for lunch the next day. Try a little tenderness:

When it comes to steaks, London broil isn’t the most glitzy way to cook beef. It may not have the name recognition of a tenderloin, nor does it have the star power of a sizzling T-bone. Still, a London broil has its own charm. One reason is that it’s less expensive than some of its more well-known siblings—prime rib, for example. However, London broil can become the opulently tender, bracingly savory centerpiece of any dinner with a little preparation and inventiveness.

The marinade is straightforward but incredibly powerful: fresh garlic, balsamic vinegar, Worcestershire sauce, and soy sauce combine to create a wave of flavor that is counterbalanced by a burst of acid. When the marinade tastes this good, we want the marinade to really sink in, so pricking your steak all over with a fork is a crucial step.

Watch how to make it

Complete recipe card with step-by-step instructions at the end of this post

  • Place the steak strips in a bowl
  • Apply one teaspoon of baking soda to the meat and use your hands to massage it in.
  • Cover and refrigerate for 30 minutes.
  • Rinse the beef in cold water to remove the bicarb.
  • Using paper towels, pat dry, and use according to recipe

‍ PRO TIP: After the beef has dried, you can use it as directed by your typical recipe, even if it calls for coating or marinating it.

How Long To Tenderize Beef With Baking Soda

How Long To Tenderize Beef With Baking Soda