Steaming Cooked Steak: Tenderizing With Steam

Steaming is a great way to cook steak, especially if you're looking for a tender and juicy texture. While it may not give you the same flavour or texture as traditional grilling or frying methods, steaming has its own benefits. By steaming steak, you can retain its natural juices and nutrients while also ensuring even cooking.

The process of steaming helps break down connective tissues, making the meat more tender. This is especially useful for tougher cuts of meat with a lot of connective tissue, such as those from the shoulder or leg of the cow.

To steam a steak, you can use a bamboo or stainless steel steamer basket over a pot of boiling water. You can also add seasonings or marinades to enhance the flavour. However, it's important to note that steaming may affect the appearance of the steak, giving it a washed look. Additionally, you may need to sear the steak after steaming to achieve the desired browning and texture.

So, if you're looking for a healthy and delicious way to cook steak, steaming is definitely an option worth considering. Just keep in mind that it may require some experimentation to find the perfect technique for your taste and preferences.

Steaming steak is possible but may result in a less tasty outcome

Steaming steak will result in a longer cooking time and a "washed" look, similar to chicken meat in chicken soup. Additionally, the relatively low temperature of steaming means you will lose the Maillard reaction, which gives steak that desirable outer texture and flavour.

However, if you are set on steaming your steak, there are some methods you can try to improve the outcome. One suggestion is to use a sous-vide bag to prevent the steak from becoming waterlogged and losing flavour. You can also try steaming the steak at a low temperature for a long time to tenderise the meat, followed by a higher temperature to finish it off.

Another option is to steam the steak in a dish with seasonings and flavourings, allowing the meat to cook in its own juices. This method can result in a very tasty sauce. However, it is important to note that you will still need to finish the steak with a sear to achieve the desired texture and flavour.

If you are looking for a gentle cooking method that retains moisture and flavour, you may want to consider an alternative to steaming. For example, you could try slow cooking, braising, or barbecuing. These methods can help break down connective tissue, resulting in tender and juicy steak.

Braising is a cooking method that uses steam heat to tenderise meat

Steaming steak is possible, but it may not be the best way to cook it. While it will cook the meat, it may result in a less tasty outcome and a "washed" look. The Maillard reaction, which gives meat a lovely texture on the outside, won't occur due to the low temperature and lack of oil.

However, braising is a cooking method that can tenderise meat. It involves a combination of dry and moist heat techniques to break down tough cuts of meat over a long period.

• Sear the meat: Season the meat with salt and pepper and trim off any excess fat. Heat some cooking oil in a Dutch oven or braiser over high heat. When the oil is hot, add the meat and sear for 1-2 minutes on each side until browned.
• Cook aromatics: In the same pan, cook some aromatics such as onion, carrot, celery, and garlic for about 5 minutes until softened. You can also add dried or fresh herbs like thyme, rosemary, or bay leaf.
• Deglaze and add liquid: Add a liquid such as wine, broth, beer, or water to the pan and deglaze, scraping up any browned bits from the bottom. Place the meat back in the pan and add enough liquid to come halfway to three-quarters up the meat.
• Braise: Bring the liquid to a simmer, cover the pot, and cook over low heat. Braising can be done on the stovetop or in an oven at around 325°F. Check and turn the meat every 30 to 45 minutes, adding more liquid if needed. Braising time will depend on the size and cut of the meat; it could take 45 minutes for chicken or up to 8 hours for short ribs.
• Serve: Once the meat is tender, it's ready to eat. You can strain the braising liquid to create a thicker gravy or serve it as-is over the meat. Top with fresh herbs like parsley or dill to balance the rich flavours.

Braising is ideal for tougher cuts of meat with lots of connective tissue, such as chuck roast, lamb shanks, short ribs, pork shoulder, or chicken thighs. These cuts become juicy and tender after being braised.

So, while you can steam a steak, braising is a much better option for achieving tender and flavourful results.

Steaming steak may require sous-vide bags to prevent a loss of flavour

Steaming steak is a great way to ensure a tender and juicy texture while retaining its natural juices and flavours. However, to prevent a loss of flavour, it may be necessary to use sous-vide bags during the steaming process.

When steaming steak, the temperature typically does not exceed 100°C, which can result in a longer cooking time and a washed-out appearance. Additionally, steaming does not produce the Maillard reaction, which gives meat a lovely outer texture. To compensate for these limitations, the use of sous-vide bags can help to retain moisture and flavour.

Sous-vide cooking involves sealing the steak in a plastic bag and cooking it in a temperature-controlled water bath. This method ensures that the steak is cooked evenly from edge to edge and prevents overcooking. By using sous-vide bags during steaming, you can also add seasonings and aromatics, such as garlic, rosemary, and thyme, to enhance the flavour of the steak.

When choosing a cut of steak for steaming, opt for tender cuts with some marbling, such as sirloin, ribeye, or tenderloin. Cut the steak into thin slices to ensure even cooking. Season the steak liberally with salt and pepper, and consider adding herbs and spices to the bag before steaming.

To steam the steak, use a bamboo or stainless steel steamer basket placed over a pot of boiling water. Arrange the marinated steak slices in a single layer and cover with a lid. Steam for 8-10 minutes, or until the desired doneness is achieved.

While steaming steak is a gentle and healthy cooking method, using sous-vide bags can further enhance the flavour and texture of the meat. By sealing the steak and cooking it in a controlled environment, you can ensure that the flavours and juices are locked in, resulting in a tender and delicious steak.

Steaming steak can be done in a bamboo or stainless steel steamer basket

Steaming is a great way to cook steak, and it can be done in a bamboo or stainless steel steamer basket. Here's a guide to help you achieve perfectly steamed steak:

Choosing the Right Cut of Steak

Select a cut of steak that is suitable for steaming. Opt for tender cuts with some marbling, such as sirloin, ribeye, or tenderloin.

Preparing the Steak

Cut the steak into thin slices to ensure even cooking. You can also pound the slices to flatten them. This step is optional but will help reduce cooking time.

Next, marinate the steak slices with your preferred seasonings. A simple marinade of soy sauce, garlic, ginger, and sesame oil will add flavour to the steak.

Setting Up Your Steamer Basket

You can use either a traditional bamboo steamer or a stainless steel steamer basket. If using bamboo, place it inside a wok or a shallow pan with a wide rim. Fill the pan with water, ensuring it reaches about half an inch above the basket rim. This water level prevents scorching the basket bottom while not touching the food.

For a stainless steel steamer basket, place it over a pot of boiling water. Ensure there is enough water, but it shouldn't touch the bottom of the basket.

Steaming the Steak

Arrange the marinated steak slices in a single layer on the steamer basket, ensuring they don't touch. Cover the steamer with a lid and let the steak cook.

The cooking time will vary depending on the thickness of the slices and your desired doneness. For medium-rare steak, aim for an internal temperature of 145°F (63°C); for medium, 160°F (71°C); and for well-done, 170°F (77°C).

Serving the Steamed Steak

Once the steak is cooked to your liking, it's time to plate and serve. Steamed steak pairs well with sides like steamed vegetables, rice, or noodles.

Benefits of Steaming Steak

Steaming is a healthy cooking method as it requires minimal oil. It also helps retain the natural juices, flavours, and nutrients of the steak. Additionally, steaming ensures even cooking, resulting in juicy and tender steak.

Tips for Steaming Steak

• If using a bamboo steamer, you can line it with parchment paper, cabbage leaves, or bamboo leaves to prevent sticking and make cleaning easier.
• When using a stainless steel steamer, ensure the water doesn't touch the bottom of the basket to avoid boiling the steak.
• For best results, use a meat thermometer to check the steak's doneness.
• You can enhance the flavour of the steak by adding seasonings or marinades before steaming.

So, whether you choose a bamboo or stainless steel steamer basket, steaming is a fantastic way to cook steak that results in tender and juicy meat while preserving its natural flavours.

Marinating steak with an acidic component can help break down tough connective tissue

Steaming is a great way to cook steak, especially if you want to retain its natural juices and flavours. It is also a healthy cooking option as it requires minimal oil. However, it is important to note that steaming steak will not make it tender. In fact, the acid in marinades can make meat firmer.

If you want to make your steak tender, you should consider marinating it with an acidic component. Marinating meat is a process of immersing food in a liquid that often contains oil, seasonings, and an acid or enzymatic component. The roots of the word "marinade" are derived from the Latin word for sea, "mare", as it originally referred to the use of seawater to preserve meat.

Acidic marinades work by denaturing proteins and interrupting the structure of collagen. Collagen is the connective tissue that is tough and chewy when it has not yet been converted into gelatin. Acidic ingredients like lemon juice, vinegar, or wine can cause the proteins in meat to coagulate and become firmer, as seen in ceviche, where raw fish is marinated in lime juice. However, this should not be confused with tenderizing, as acid does not penetrate beyond the surface of the meat.

Enzymatic marinades are another option. Enzymes such as bromelain (in pineapple), papain (in papaya), and ficin (in fig trees) break down collagen and elastin, which are present in tough, lean cuts of meat like shank or flank.

• Use acidic ingredients like lemon juice, vinegar, or wine in your marinade.
• Marinate the steak for several hours or overnight (4 to 12 hours) to allow the acid to denature the proteins.
• To enhance the penetration of the marinade, use thinner slices of meat or inject the marinade into thicker cuts.
• Add salt to the marinade, as it draws out liquid and breaks down muscle structure, allowing the brine to be reabsorbed into the meat.
• Marinate in the refrigerator to prevent bacterial growth.
• After marinating, cook the steak using a moist heat method like steaming, braising, or simmering in liquid to further break down collagen and elastin.

Frequently asked questions