How to tenderize beef for chicken fried steak?

The trick to tenderizing beef for chicken fried steak is to use your freezer. Freezing the meat helps break down the tough connective tissue and makes the meat easier to cut. To tenderize, cut the beef into 1-inch cubes, then place the cubes in a zip-top bag and freeze for 30 minutes. Remove the beef from the bag and allow to thaw in the refrigerator overnight. The following morning, season the ground beef with salt and pepper and place it on a baking sheet

How to tenderize beef for fried chicken steak?

Whether it’s chicken fried steak or country fried steak, the meat is tenderized differently. While chicken tends to be tenderized with a mixture of baking soda and water, beef has to be tenderized differently. The use of dry ice, silica gels, or even salt is often used for beef tenderizing.

How to tenderize beef for chicken fried steak tender?

For tender chicken fried steak, beef needs to be tenderized. One way to tenderize beef quickly is to freeze it until very firm. Then, let it thaw at room temperature until it can be handled. Next, use a meat mallet to pound the beef. Continue pounding until it is tender. Now, cut the beef into cubes, add them to your chicken fried steak sauce, and let it marinate for 2-3 hours.

How to make tender beef for fried chicken steak?

You can tenderize beef for chicken fried steak in several ways. Tenderizing the meat ensures that it will be juicy and flavorful when it’s cooked. It also can help the meat hold together better. To tenderize, you can use a meat tenderizer (like the one in the photo), a food processor, or even an industrial food tenderizer. You can also get tender beef by aging it for a few days before cooking.

Best way to tenderize beef for chicken fried steak?

Not tenderizing the beef is a common mistake made by beginning cooks. This means that when you cube the meat, the fibers stay thick and unyielding. To tenderize beef for chicken fried steak, place the raw cubes in a Ziploc bag and add two or three tablespoons of kosher salt. After sealing the bag, massage the meat in the bag for about 15 minutes. This allows the salt to penetrate the meat and tenderize it. When you’re done, rinse the beef