How to Use Meat Tenderizer Powder on Beef Like a Pro

Tough, chewy beef can ruin a meal. But with the right techniques, you can turn even the most budget-friendly cuts into tender, juicy perfection That’s where meat tenderizer powder comes in. This versatile ingredient breaks down connective tissues to make meat super tender and easy to chew

I’ve experimented a ton with meat tenderizers over the years. And let me tell you, when used correctly, powder tenderizers work wonders! Keep reading and I’ll teach you my pro tips for tenderizing beef with meat tenderizer powder

What is Meat Tenderizer Powder?

Meat tenderizer powder contains natural enzymes that break down collagen and connective tissues in meat. This makes the meat fibers weaker, so they are easier to chew. The result is more tender, juicier meat with better texture.

Two common enzymes used are bromelain and papain. Bromelain comes from pineapples, while papain comes from papayas. Both work great, but bromelain tends to be more effective on beef.

The powder also often contains salt, spices, and anti-caking agents. The salt helps the powder stick to the meat. Some tenderizer powders are seasoned, but you can also buy unseasoned versions.

Popular brands like McCormick sell convenient shaker bottles for applying the powder. It’s also easy to make your own by combining powdered enzymes with salt and spices.

How Does Meat Tenderizer Powder Work?

When applied to meat, the enzymes start breaking down collagen, elastin, and other connective tissues. This weakens the structure of the meat fibers. Heat from cooking then finishes breaking down the tissues.

The result is meat that is tender and succulent right off the grill or out of the skillet. No more wrestling with chewy steaks or dry roasts!

Tenderizer powder is especially great for less expensive, tougher cuts like chuck roast, brisket, and flank steak. It helps transform them into fork-tender meals.

Tips for Using Meat Tenderizer Powder on Beef

Using tenderizer powder is easy. But following some basic tips will ensure the best results:

• Season first: Apply any dry rubs, salt, pepper, etc. before the tenderizer. This helps the flavors penetrate deeply into the meat.

• Use the right amount: About 1 teaspoon of powder per 1 pound of meat is ideal. Too much can make meat mushy.

• Cover all surfaces: Sprinkle powder evenly over all external surfaces of the meat. Don’t just do one side.

• Massage it in: Gently rub the powder into the meat after applying to help it penetrate.

• Let it sit: Let meat sit for 30-60 minutes after applying powder for full tenderizing effects.

• Rinse before cooking: Rinse off excess powder before cooking to prevent a metallic taste. Pat meat dry.

• Cook ASAP: Try to cook tenderized meat soon for best texture. Don’t leave it for more than 2 hours.

• Avoid overcooking: Cook to medium doneness at most. Overcooking makes meat tough and dry again.

• Watch the salt: Don’t add extra salt until after cooking if using seasoned tenderizer.

Choosing the Best Meat Tenderizer Powder

When shopping for meat tenderizer powder, you’ll see some key differences between products:

Seasoned vs. unseasoned – Seasoned powder contains salt, spices, sugars, etc. Unseasoned is just the enzymes. I prefer unseasoned so I can control flavors.

Bromelain vs. papain – Bromelain from pineapples works a bit better for tenderizing beef. Papain from papayas is good too though.

Fine vs. coarse texture – Finely powdered tenderizer dissolves quickly on meat. Coarse powder works too but takes a bit longer.

Shaker bottle vs. bag – Bottles make it easy to sprinkle powder over meat. But bags keep powder fresh longer after opening.

For best results, look for a fine, unseasoned bromelain powder. McCormick and other major brands make high quality tenderizer powders.

When to Avoid Using Meat Tenderizer Powder

While great for tough cuts, meat tenderizer powder isn’t always the right choice:

• Don’t use it on already tender cuts like filet mignon, ribeye, etc. It can make the texture oddly soft and mushy.

• Skip it for ground beef. The enzymes work by breaking down muscle fibers which are already broken up in ground meat.

• For dishes like stews and chilis where meat cooks a long time, reduce the amount of powdered tenderizer used.

• Don’t use it when breading or deep frying meat. The powder crust won’t stick as well. Marinate first instead.

• Avoid added tenderizer if you plan to cook then freeze meat. It can degrade texture over time.

• Don’t use it if someone eating the meal is allergic to pineapples or papayas since the powders derive from them.

Using Meat Tenderizer on Steaks

The best way to use meat tenderizer powder is on whole cuts like steaks. Follow my simple steps for perfect results:

1. Take steaks out of fridge and let sit at room temperature for 30 minutes. Pat dry.

2. Season both sides with salt, pepper, garlic powder, etc. Go heavy on the seasoning.

3. Lightly sprinkle unseasoned tenderizer powder over both sides, about 1 tsp per pound.

4. Gently rub powder into entire surface of steaks until dissolved.

5. Place steaks on a rack or plate and let sit for 45-60 minutes.

6. Rinse steaks under cold water and pat very dry with paper towels.

7. Grill, broil, or pan sear steaks to no more than medium doneness, about 135°F internal temp.

8. Let steaks rest 5 minutes before serving for juiciest results.

The powder makes even budget sirloin or chuck eye steaks insanely tender. Be careful not to overcook them or all that tenderizing power goes to waste!

Tenderizing Roasts with Meat Powder

Meat tenderizer powder also works great on roasts. The extended cooking time allows the enzymes to deeply penetrate the meat:

1. Take roast out of fridge and let come closer to room temp, about 1 hour.

2. Generously season entire roast with salt, pepper, garlic, etc.

3. If using unseasoned tenderizer, sprinkle with a bit of salt to help it adhere.

4. Sprinkle unseasoned tenderizer over entire roast, about 1 tsp per pound.

5. Gently rub powder all over meat until fully dissolved. Cover evenly.

6. Place tenderized roast in fridge for 1-2 hours.

7. Cook roast by braising, roasting, or slow cooking until fall apart tender, about 200°F internal temp.

8. Let rest 15 minutes before slicing for maximum juiciness.

Chuck roasts turn amazingly tender with just a bit of meat tenderizer powder before cooking. The longer prep time allows the enzymes to work deeper into the meat.

Common Meat Tenderizer Powder Mistakes

It’s easy to mess up meat tenderizing if you aren’t careful:

• Using too much powder – This leaves a chemical taste and makes meat mushy. Stick to 1 tsp per pound.

• Not cooking soon enough – Wait too long after applying and meat turns mealy. 2 hours max is ideal.

• Partial coverage – Powder must touch all external surfaces to effectively tenderize whole cuts.

• Overcooking – Cook tenderized meat to no more than medium or the texture suffers.

• Marinating too long – When adding to marinades, marinate for no more than 2-4 hours or meat gets mushy.

• Applying unevenly – Sprinkle powder evenly over all sides so tenderizing happens uniformly.

• Adding salt too early – Salt inhibits tenderizer enzymes. Only season after rinsing off excess powder.

Follow my tips and you’ll get perfect results every time!

Frequently Asked Questions About Meat Tenderizer Powder

If you’re new to using powdered meat tenderizers, you probably have some questions. Here are answers to some of the most common ones:

How much tenderizer powder should I use per pound of meat?

About 1 teaspoon of powder per 1 pound of meat is ideal. For cuts under 1 pound, use about 3/4 teaspoon.

What’s the best meat tenderizer powder for steak?

Look for an unseasoned bromelain powder. Bromelain works especially well for tenderizing beef.

Can I use too much meat tenderizer powder?

Yes, using too much can give meat an overly soft, mushy texture. Stick within the recommended amount per pound.

Should I rinse off meat after applying tenderizer powder?

Yes, you should rinse lightly to remove excess powder before cooking. Any leftover powder can make the meat taste metallic.

How long does meat tenderizer powder take to work?

Let meat sit 30-60 minutes after sprinkling on the powder for full tenderizing effects. Don’t wait much longer than 2 hours total.

Can I tenderize meat in a marinade with powder?

Yes, just mix the powder into the marinade ingredients. But only marinate for 2-4 hours max or meat can get too mushy.

Can I use meat tenderizer on chicken and pork?

Absolutely! Just follow the same method of applying 1 tsp powder per pound of meat. Reduce marinating time to avoid mushiness.

Is meat safe to eat after using a tenderizer powder?

Yes, as long as you cook the meat thoroughly to safe internal temperatures to kill any bacteria. Ground meat with powder should hit 160°F.

The Takeaway on Meat Tenderizer Powders

If you struggle with tough, chewy beef cuts, a meat tenderizer powder can totally change the game. Tenderizers break down connective tissues to give you fork-tender textures and succulent moisture in every bite.

Just be sure to apply the powder correctly and avoid over-tenderizing. When used right, powder meat tenderizers give you steakhouse quality results on a budget. Forget slow cookers or marinades – tenderizer powder lets you grill juicy, tender steaks and roasts in no time.