Tenderizing Steak Experiment - The Results are Shocking

The video introduces an unconventional method of tenderizing beef using pineapples, which contain bromelain, an enzyme that breaks down proteins. The host, Mike, from Delmarva Backyard, explains that instead of using store-bought tenderizers, he will demonstrate five natural methods, starting with pineapple. He emphasizes the importance of using raw pineapple to retain bromelain and shows the process of turning pineapple into a paste to apply to the steak. Other methods hinted at include using kiwi, kosher salt, a meat mallet, and possibly other undisclosed techniques. The video aims to show how natural products can be used to enhance the tenderness of lower-grade beef cuts.

In this segment, the host continues his exploration of natural beef tenderizers, adding kiwi to the list alongside salt. He demonstrates how to prepare kiwi by scooping out the fruit and blending it into a slurry, similar to the pineapple paste. The principle behind using kiwi is the same as pineapple, utilizing its enzymes to break down collagen in the meat. Additionally, Mike discusses the use of kosher salt as a tenderizer, explaining that it helps to break down muscle fibers. He then vacuum seals the steaks with salt and kiwi paste, preparing them for marination, and mentions the use of a 'damn bag' for the kiwi steak to accommodate the liquid.

The host introduces a traditional method of tenderizing beef using a meat mallet. He explains that the mallet works by physically breaking down the collagen and muscle fibers in the meat. Demonstrating the process, Mike shows the meat giving way under the pressure of the mallet, particularly in areas with fat and connective tissue. After tenderizing, he lets the steak refrigerate without any additional steps, setting it aside as a control steak for comparison with the other methods. The video captures the visual transformation of the meat's texture after mallet tenderizing.

This part of the script details the cooking process of the tenderized steaks on a Weber Summit 670 grill. The host emphasizes the importance of a controlled cooking environment to accurately assess the effectiveness of each tenderizing method. After marinating and refrigerating the steaks, they are brought to room temperature before grilling. The steaks are cooked following a specific sequence of temperature adjustments and time intervals to ensure even cooking. The host also describes the visual and textural differences between the control steak and the tenderized ones, noting the remarkable tenderness and change in texture of the pineapple and kiwi marinated steaks.

In the final segment, the host and his son taste-test the cooked steaks to determine the most tender and flavorful results. They compare the control steak with those treated with salt, pineapple, and kiwi, noting the stark difference in tenderness and texture. The pineapple steak is described as incredibly tender, almost mushy, with no residual pineapple flavor. Similarly, the kiwi steak is very tender but lacks the kiwi taste. The salt-treated steak is tender but has a strong salt flavor. The mallet tenderized steak is considered the least effective, with a different texture compared to the enzyme-treated steaks. The host concludes by discussing the results and the potential for further experimentation with other tenderizing methods.