The Surprising Tenderizing Power of Milk

When it comes to preparing steak, marinating the meat before grilling yields a flavorful, tender result. While common steak marinades feature ingredients like soy sauce, lemon juice, olive oil, or Worcestershire sauce, milk is a lesser-known but highly effective alternative. Milk and other dairy products such as buttermilk and yogurt contain both lactic acid and calcium, which act as tenderizing agents. Lactic acid is milder than the traditional citric acid found in many marinades, allowing for longer marination times without compromising texture.

Perfecting the Milk Bath Marinade

For juicy, tender steaks, marinate the meat in milk for 4-12 hours. The milder nature of lactic acid enables extended marination, which helps achieve optimal tenderness without making the meat mushy. Enhance the flavor by adding your favorite spices and seasonings to the milk bath. Choosing the right beef cuts is also essential. Leaner, tougher, and budget-friendly cuts like skirt steak, eye of round, sirloin, and flank steak benefit significantly from milk marination.

Enhancing Cooking Results

When preparing steak, it’s crucial to pat the meat dry before cooking. Removing excess moisture ensures that the Maillard reaction, which forms a savory crust, can occur. Additionally, always slice the meat against the grain to maximize tenderness.

Other Dairy Marinades

Marinating with dairy is not limited to steak. Buttermilk and yogurt are also excellent for tenderizing meat. Buttermilk is especially effective for chicken, yielding juicy results when used before frying. It also helps neutralize the gamey flavor of venison. Thinner cuts benefit more from dairy marinades than thicker ones like backstraps and roasts. To tenderize with yogurt, use plain, unflavored varieties and thin it with water if necessary.