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2. Don't Break The 6 Golden Rules Of Marinating Steak

   www.aol.com/dont-break-6-golden-rules-201100685.html

   Contrary to popular belief, marinades do not tenderize steak. Both the acid and salt in the marinade can denature the proteins, which will lead to a softer texture on the surface of the meat, but ...

3. I tried Ina Garten's recipe for New York strip steaks. The ...

   www.aol.com/tried-ina-gartens-recipe-york...

   Along with the steaks, I pulled out salt and pepper, two teaspoons of light-brown sugar, two teaspoons of ground coffee, a teaspoon each of garlic powder, chipotle-chile powder, and crushed red ...

4. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Examples of enzymes used for tenderizing: papain from papaya, [8] trypsin and chymotrypsin from honey, [10] [11] bromelain from pineapple and actinidin from kiwifruit. Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt. [7] Brining the meat in a salt solution . [7] Dry aging of meat at 0 to 2 °C (32 to 36 °F). [8] Velveting

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   It is commonly used to flavor foods and to tenderize tougher cuts of meat. [2] The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. [3]

6. I've been a chef for over 10 years. Here are 10 tips ... - AOL

   www.aol.com/news/ive-chef-over-10-years...

   A meat thermometer is the key to tender, ... cut off the top to expose the cloves, drizzle with olive oil, add salt and pepper, and pop in a 350-degree oven for 40 minutes or until golden brown ...

7. Salt crust - Wikipedia

   en.wikipedia.org/wiki/Salt_crust

   To serve, the crust is broken and carefully removed, to avoid leaving excess salt residues in the food. Steak can also be cooked using a similar method rather than broiling it and risk the loss of its juices. Coating a pan with salt and cooking the steak, ideally approximately an inch thick or less, on top yields a more moist and flavourful cut.