This article basically explains and suggest a better way of tenderizing rib eye steaks without using a mallet.
Using mallet to flatten your rib eye steaks before grilling or frying is not the best idea and should really be avoided.
Here are some of the reasons of it not being suitable for use:
- All the moisture (i.e.tenderness) leaves steak before it’s even seared.
- There is a higher chance of bacterial contamination through the use of mallet. You will have to cook the rib eye steak to 62◦C / 144F (and this makes steak even drier)
- Rib eye’s texture also suffers – it won’t taste like it’s meant to be.
To me, the above reasons are enough to NOT use the mallet.
Especially when there are other better methods of tenderizing it:
#1 Acid / Enzyme Marinating
One of the simplest and most common ways to tenderize any steak, not just rib eye, is by marinating it in either acid- or enzyme-based marinade.
What’s the difference between the two?
Well, acid-based marinades are marinades with mostly citric acids such as lemon, oranges, etc.
The enzyme-based marinade is another option, which involves the use of kiwi, papaya & pineapple to not only tenderize, but also enhance the actual taste of the steak.
I prefer enzyme-based marinades, because they act faster, especially at warmer room temperature.
This is why you need to pay attention and not marinate for too long…
You can check out my marinating guide for more information.
#2 Low Heat Cooking
This is another method of tenderizing rib eye steaks which involves oven cooking at a temperature of 130C / 270F.
That’s what low and slow cooking does – breaks down tougher connective tissues, leaving steak extra tender.
Although this method is quite slow, it’s very efficient at retaining the taste and juiciness of meat and that’s why it’s totally worth the time.
You can as well check out the rib eye slow oven cooking guide for detailed guide on how to go about this step by step.
#3 Medium-rare Doneness
Although this is not really a method to tenderize rib eye steak, but medium rare doneness is vital for the end result.
This doneness level guarantees that your steak will be both, tender & juicy, and not overcooked & dry.
Once you see 55C/155F on your meat thermometer, you are good to go – it’s medium-rare.
How to tenderize rib eye steak with a mallet?
These are my…3 cents. 😉