Steak Tenderizing: FRUITS vs MACHINES Series Finale!

For today's cook, we will discover the best way to tenderize

steak

. We'll put fruit enzymes in front of human-made

machines

that were actually designed to soften. This is our latest episode on how to tenderize

steak

s to find out which one is best. If you haven't seen all the previous episodes of this

series

, be sure to check out the description below. In fact, I tried everything and in the end it turned out that pineapple and papaya were the best. With all that said, today we're going to find out what is the best way to tenderize a steak very cheaply.

Let's do it! And this is the cut of meat I chose for today's cook. It is perfect because it is not tender and it is also very economical. If you're not familiar with this cut, you shouldn't do it. It is called a round eye and comes from the part of the cow that does a lot of work. So unlike rebuy, New York Strip, or tenderloin, this one is far from tender, but it turns out it's perfect for our experiment. Normally people do not use this cut as a steak but as a roast. If you cook it for a long time, it can be nice and tender;

However, if you use the right equipment or the right method, you can get it quite tender, like a steak. So the first thing I have to do is make fillets with it. To give our contestants the best chance of success, I'm going to cut an inch thick, since you'll be too tough. As you can see, just by looking at the grains you can already tell that this is a tough cut of meat. But I'll tell you right now, if you cook them like this, you'll basically be left with a leather shoe. This wasn't meant to be a steak, but hey, for today's experiment, it's the perfect choice.

I like to introduce you to the first contestant, this one everyone has at home, it's a meat mallet. We have the thick side that was designed to break down connective tissue and the opposite side was designed to soften it. The first thing I like to do is attach some riveted plastic. This allows me to work quickly but the most important thing is not to spread meat all over the counter. Now, an eye round is like shoe leather as I mentioned. Hit it like you mean it because even though I'm going full force here, as you can see, I'm hardly doing anything.

But after about 25 strokes on one side I have to turn it over and do another 25 on the other side. And once I was done, this is what it looks like. As you can see, the meat mallet did its job. And to know if it was good enough, that will be determined later in the video, but from the looks of it, it seems like it worked. Skipping to the next we have papaya. It has a very specific enzyme called papain, which works by breaking down meat proteins through a chemical process called hydrolysis. Meat proteins have very large molecules and in hydrolysis papain makes them smaller, but the most interesting thing for me is that papain is not only found in the fruit itself but also in the skin and leaves of the entire plant. .

And we've tried this before and we know it works. To use it, it is quite easy to put everything in the blender and mix it well. Once you're done, this is what you're left with. Yes, it is better to mix everything as I said before, the concentration of papain is actually in the skin, although the fruit does have it. But as you can see, this is the grout that will make it tender. I know it doesn't look appetizing, but remember you're not going to eat this, it's just a

tenderizing

marinade. But now that we have it ready, all we have to do is add our fillet.

And one of the most important things to do is make sure the steak is completely covered, otherwise you won't have the same effect. Now, jumping to the next one, we have pineapple. Everyone loves pineapple, but it contains a specific enzyme called bromelain, which breaks down the proteins in meat and ultimately, to make it easier to understand, it actually just breaks down the meat. And if you haven't seen the previous video we made called "Will Pineapple Disintegrate a Steak?" You should definitely check it out because I'll tell you one thing: this stuff is powerful and like papaya, it's actually found throughout the fruit, but the strongest concentration of bromelain is actually the skin.

That is why it is important to blend everything, the fruit has some but not as much as skin. And using it is quite simple, just like papaya, throw everything in a blender and make the slurry. As you can see, it doesn't look appetizing either, but remember you're not going to eat this, it's just a

tenderizing

agent. Now all that remains is to put our fillet in there and let it marinate. Just do me a favor, don't leave it for too long because if you do you already know what happens and in case you don't, go watch that video I mentioned.

I must say be careful because that video can be quite disturbing. To make it even more interesting, I wonder what will happen if we combine the pineapple and also the papaya. So as my third steak, I'll combine both to find out. And just like before, make sure to cover every part of the fillet, that way it will give us a nice and precise result. Our next contestant is called jacquard. It's basically a little knife that cuts meat, and I'll tell you what: these little things are sharp and can cut through anything easily. To use it is quite simple: you just have to mash it over the fillet as much as you can.

And the most interesting thing for me is that it goes down like it was nothing and once I finished this is what I was left with. As you can see the jacquard did the job, well maybe too well because it no longer looks like a steak. Now I know what your guys will say in each video; Guga, why don't you try a steak with all the methods together? That's what they ended up asking in every episode of this

series

. So for a final episode, I'll do it. I first started with a jacquard followed by the pineapple and papaya mixture and made sure every edge of that fillet was completely covered with the enzymes.

Now that we have them all 100% ready, all that remains is to put them in my refrigerator to let them rest for a total of one hour. And don't even think about going any further or you'll end up with ground beef because these enzymes are so powerful that they will simply eat your steak. Once the hour has passed, the next step is to make sure you wash them well. It is important to remove the

fruits

completely and when I say wash it I mean it. And if necessary make sure to change the water as many times as possible to make sure everything goes well.

So once I finished washing this is what I was left with. And the first one we have is the pineapple. As you can see, the enzymes definitely did their job. The steak is much more tender and also has some kind of softness on the surface, but I will tell you one thing: it feels extremely tender in my hand and as I know from experience, this one is tender. And here we have the papaya. As you can see as I stretch it, it actually did the exact same thing. The fibers are completely separating from each other and it feels quite tender.

And here we have the mixture of both, as you can see, the enzymes also did their job, but I must say that it feels different, although the fibers are separating, it does not feel as tender as the other two. And here we have the meat mallet. I'll tell you now that this one doesn't feel as tender even close to pineapple or papaya. It seems like the tenderizing was actually only done on the surface, but not at all on the entire steak. So I'm going to have to say that this is actually the control, which means it's the least cute now.

Now let's move on to jacquard. Oh this one is almost falling apart, it actually looks like ground beef and if you've ever bought what is called cube steak you know exactly what I'm talking about. I'll tell you what: it feels extremely cute. Maybe too soft and I think if I shake it too hard it might break completely. That jacquard is elegant and definitely did its job. And the last one is the one where we tried everything and as you can see, it looks terrible. It's like it's disintegrating on the surface. This doesn't look good. It reminds me of the pineapple disintegration experiment and as you know it was a complete disaster.

I'll tell you one thing: I don't really want to eat this one. But now that we have all our steaks ready the only thing left is to season them and for that I started with salt, followed by freshly ground black pepper and garlic powder. That's my preferred seasoning to make sure we really taste the meat. And as always remember to season both sides including the edges. So now that we have all our steaks ready, I'm going to grill them straight, that means hot, quick and fast. Since they don't have much fat, I'll also spread them with a little butter and I can't wait to see which one will be the winner.

So I say enough talking and it's time to cook them. Let's do it! Alright, everyone here has our beautiful steaks. What do you think Angel? Are you ready? Some of them look good, some... Some of them don't look so good at all. I have to be honest with you, you saw the video. Some of them seem reminiscent of another video. If you're listening to the rain, I apologize because it just started pouring rain, welcome to Florida. Once you know it's nice and sunny, five seconds later it's raining like there's no tomorrow. Yes. With all that said, are you ready?

Come on. Alright, let's go for it. So let's try this one here first. Let's see, tell me what you think is ours, let's call it control. Yes, everyone, this is our control. Oh, this control? Control, yes. Alright, everyone first, applaud. Greetings Angel. Health. Cheers to you too! Round eye. Round eye, yes. Good job on that, you're fine right away. I mean, it's chewy, but it has a nice flavor because of all those spices I put in there. You can eat it. Salt, pepper, garlic powder. It's a little softer than usual. You know why? Because I grabbed a mallet and got to work, so it's a little softer than usual.

It's okay, but not that good. Not well. Alright, everyone, the second one. Greetings. Oh come on, big difference. That one is much smoother. Hmm. Hundred percent. Oh yeah, a lot more cuteness if you compared this one, it's like five levels higher than this one. What do you think? Yes, it's a big change. Going from here to there is a big change. But I'll be honest, the crust has a weird texture. Yes. It's a little grainy, it's a little powdery, I guess you could say. Yes, do you know what it is? Thorn? We have pineapple for everyone at home.

You can tell because it's that granularity. Yes, you may feel that it is too much. Yeah. For the steak, I guess. I'll also tell you one thing: it's very difficult to get a good sear if you use the pineapple method because everything is wet. Very good, but I like the taste, although I don't mind at all eating this steak with some good rice, some Japanese rice. You know what I mean? It doesn't taste bad. Not at all. The flavor is good, but the texture is a little grainy and powdery. Right on the crust, I'd say yes.

The next one will be this one. Are you ready to try the next one? Well, I already touched my fork on that one to make that one mine. Greetings Angel. Health. Greetings to all. Health. Hmm. Oh, that was pretty good. It's pretty and tender. It is tender, compared to the mallet this is more tender and I like the flavor better. Yeah? Yes, I do. Do you like the flavor better than pineapple? No, but it's not grainy, so I take it. This is papaya by the way. Oh. Papaya, remember we did an experiment where papaya was the winner, so for me papaya versus pineapple definitely pineapple wins.

You? In softening? Yes. 100% pineapple. Alright, let's move on to the next one, are you ready? I already put the fork in that one. Go ahead friend. Oh, this one feels different. Cheers man. Greetings to all. Mmmm It's dry. Yes. A lot of hairdryer. It's not as soft as oh, it's tender. It's not like a steak, you know what I mean? It doesn't have the texture of a steak. It feels like hash. Tell them what picadillo is. Ground meat. Ground beef, that's exactly right. Almost like that, right? Yes. It is what it is. This here is the jacquard or you attacked it.

I think what happens is that when you hit it with the jacquard you are making a lot of punctures between the steak and when you are cooking it the juices basically fall out because they have a lot of holes to go through. It's drier. Good? So when all those holes are everywhere, basically the steak will dry out completely, unlike the other one, which is like the enzymes go to work. I guess heat can get in there too, so you can even overcook it. Yes, you can, but it seems... A little more cooked? Yes, maybe a little more cooked.

There is. All of them talking at 135 degrees Fahrenheit, as you know. Well the next one. Well, this one looks like it has the best crust. This one does. Best smell too...hmm, okay. Greetings to all. Court. Oh. That's not what I expected. The tenderness is here, here. Along with the mallet? Yes. Well, that's surprising. Do you know what is it? I gathered pineapple and papaya, mixed them together and let them soften. That doesn't work for everyone. Don't mix your pineapple with your papaya. No. I wonder if pineapple enzymes and papaya enzymes don't get along, they aren't friends.

I don't know, I do know that this one is much more difficult than this one and this one. One hundred percent agree. I wouldn't recommend mixing them. I'm sure there are many more people smarter than us in the comments section and they will tell us why. Maybe those enzymes are not friends. Put it in the comments guys we don't know. My intellectuals, please give me the scientific meaning of why this is so difficult incomparison with these two. Okay, ready for this one? This one doesn't look very good. He looks at his face. I think I'm getting a phone call.

I have to go. I have to take that phone call. My God, it lost its color. Ah, there you have it, this is cute. Oh yeah. Ha ha. This one is not very good for everyone. Oh boy, I'm already having deja vu. It's like the steak has gone into my mouth. Don't curse brother. Don't say that. Yes, that's exactly what I think of everyone. Angel are you ready? Look to you. Greetings to all. Health. Well, it's not like they put a __ in my mouth, but it's not good. Don't curse the video brother. Oh, grainy dry, maybe I just put too much power with that Jack I because I hit it with the Angel jacquard, and then I put the pineapple in and then I put in the papaya.

I did everything with this one. Which is your favorite of all of them? My winner. Your papaya. Papaya seriously? Oh, today we will not agree. Oh, we will not agree. Pineapple is definitely the winner for everyone. That was my finalist. Pineapple is the way to go. It's one of the best ways for us to at least tenderize the steak. Jacquard could work well too, maybe if I didn't go to town so much because I wanted to make it cuter. You attacked him. I ended up making ground beef. With all this being said, I hope you enjoyed this video.

If you enjoy it, be sure to give it a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in any of the equipment I use, everything is always in the description below. Thank you very much for watching and I'll see you in the next one. Take everyone. forget about the jacquard, forget about the mallet, forget about mixing the jacquard with the fruit. Buy the fruit, eat the fruit, save some peace, tenderize your steak. You have steak and dessert, come on. Way to go. See you next time and say goodbye to everyone.