What Can I Use to Tenderize Steak

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Let’s start with the most primal method: physical force. A meat mallet, that heavy metal or wooden hammer, is your first line of defense. You whack the steak until it’s about half an inch thick, and you’re essentially breaking down those tough muscle fibers.

But here’s the catch—you have to do it gently. Smashing too hard turns your steak into a weird, flat pancake that cooks unevenly. (Trust me, I’ve made “steak leather” this way.) If you don’t own a mallet, use a rolling pin or even a heavy skillet. Just wrap the steak in plastic wrap first, or you’ll be cleaning meat bits off your ceiling.