Expert: Chef Glen L. Davis II - 12/18/2008

Question
Why is it that tenderised & marinaded beef cuts get very tough when grilled or pan roasted ? is there any ingrediant that has to be added to keep the meats juciy and tender ?

Answer
First things first, I am not sure what you are using to "tenderize" your meat or what cuts you are cooking but those are 2 HUGE factors in cooking meat. If you use the stuff in the plastic bottle labeled "meat tenderizer", lets just say don't believe everything you read! I ONLY use a "mechanical" tenderizing method, its the same method the best chefs and the best steakhouses use, its called "JACCARD"! This is a pretty well kept industry secret. You can find a "JACCARD" at almost any kitchen store (I like "La Gourmet Chef") or stores (such as "Bass Pro Shops" and Gander Mtn.) that carry "game processing" equipment. Basically what it does is literally break-up the muscle fibers of the "steak" which makes the meat tender. When you press the "JACCARD" tool onto the surface of the "steak" (but it works on almost any cut of meat including roasts) and between 16 and 48 blades actually pierce the meat. This is actually the same way I was trained to tenderize steaks, chicken, and pork chops when I worked for "Texas Roadhouse", and they are the #1 steakhouse in the country right now. Just be sure not to "over-tenderize" the meat, it will have a "grainy" texture if you do!
I tell people to simply "JACCARD" the first side (being careful to only overlap slightly) in one direction, and then in the opposite direction on the other side. Cuts that are good for this are sirloin, strip (or "new york strip" depending on where you are), chuck, and round.

The next issue is the quality of the meat is the next big thing. I usually tell people to get the previously mentioned cuts in "USDA CHOICE" for rib-eye and fillet you can get away with "USDA SELECT".

The "JACCARD" method will tenderize the meat properly and thee will be no need for the so-called "meat tenderizer". Try to use a marinade that has a lower acidity, if it smells "sharp" (kind of like battery acid has a sharp smell) it is probably not good for beef.

The other issue to look at is heat. These cuts should be cooked at a high heat for a short period of time. This means that the more "rare" the meat, the more tender it will be. Like I tell people in the restaurant setting "If you want it 'well done' ORDER CHICKEN!!!". If you cook a steak more than "medium", no matter how much you do with it, it will be tough. I personally, will not eat a steak, or even a pork chop, more than medium.

Well that should just about cover it, if there is anything you need clarified, or if you need any more assistance, please don't hesitate to ask!