Say Goodbye To Tough Steak: Marinate It In This Iconic Beverage For A More Tender Cut

Tough steak is something few people want to eat, and if it landed on your table at a restaurant, you might not hesitate to send it back. However, when it comes to cooking it at home, you may be a little more forgiving to yourself or whoever made it for you. It's something that many home cooks struggle with, which is why there are many tips and tricks out there for combating this conundrum. However, there is a pretty surprising technique that helps render a very tender cut of beef while also using up any leftover coffee from your morning brew. That's right: coffee in the marinade.

Indeed, coffee contains acid, and acids help to break down proteins, thus rendering a tender steak. However, its pH is not as low — meaning high in acidity — as other acids, like lemon juice or vinegar, which can ruin your marinade if you use too much. It actually is roughly as acidic as yogurt, but because coffee is roasted and can have rich, chocolatey aromas, you don't really taste sourness like you would from the cultured dairy. Furthermore, those notes can actually accent the effect of the Maillard reaction that occurs when you sear a steak, giving you a much more flavorful end result.

But acidity isn't the only thing that coffee does. Coffee contains compounds called tannins, which are what give you a dry sensation on your palate, and these also help to break down proteins in steak. Black tea can also be used to the same effect; it is just as acidic as coffee, but it won't impact the flavor as much.

Coffee is far from the only thing you can use to tenderize a steak, and you don't need to rely solely on acid and tannins, either. Salt is perhaps one of the most effective ingredients in that it also breaks down proteins. Additionally, it minimizes the contraction of said proteins during cooking, which means that your steak isn't squeezing out its inherent moisture into the pan, and this retention not only leads to juiciness but can also give your steak a tender mouthfeel. Furthermore, it's a vital element in any seasoning or marinade, although you probably already knew that. It doesn't have to be regular table salt, either. A pinch of baking soda can also have a similar result without affecting the flavor, meaning that you can add other savory elements, like soy sauce.

If you've ever handled a meat mallet, then you may also be aware of how force can tenderize a steak, too. Striking the meat repeatedly will physically break down the proteins and muscle fibers, and this can be a great technique for tougher cuts of steak. If you don't want to whack your beef, you can also score your meat with a sharp knife. Alternatively, you can poke your steak with a fork, which can also break down its proteins. Dairy is also an effective marinade for making a steak very tender, as it contains lactic acid and phosphates that help dissolve its proteins and also help it retain moisture. While yogurt and buttermilk are common marinades in Indian and Southern foods, respectively, even a soak in regular milk can help make your steak extra tender without affecting the flavor too much.