How to Tenderize Steaks with Baking Soda: A Simple and Effective Method

Today I’m going to share with you one of the most effective methods for tenderizing tough, chewy steaks—using baking soda. You might already be familiar with traditional tenderizing methods, like using acids (such as vinegar or citrus juice) or physical tools like meat mallets. While those methods work, I’ve found that baking soda is incredibly reliable for turning budget-friendly cuts into juicy, tender steaks.

How Baking Soda Tenderize

Baking soda, or sodium bicarbonate, works its magic by altering the surface pH of the meat, making it more alkaline. This change prevents the proteins in the meat from tightening up as they cook, which results in a more tender texture. Not only does it make the meat tender, but baking soda also helps it retain more moisture, making the final product juicier.

However, there’s a small catch: If you don’t use baking soda properly, it can leave an aftertaste. But don’t worry—I’ll walk you through the steps to ensure your steaks turn out perfect without any unwanted flavors. It's super easy!

Who Should Try This Method?

Now, if you’re a steak connoisseur who loves high-end, prime-grade cuts, this method might not be necessary. Prime steaks are already beautifully marbled and tender on their own. But for those of us who love a good steak without the hefty price tag, this technique is a game-changer, especially for tougher cuts like eye of round.

Why Eye of Round?

Eye of round is one of the most affordable cuts you’ll find in U.S. supermarkets. It comes from the hind leg of the cow and is typically very lean, tough, and chewy with no fat marbling. But with the baking soda method, even this tough cut can become tender and enjoyable.

For this demonstration, I’m using an 8-ounce, 1-inch thick steak. For the best results, I recommend using steaks that are between ½ inch and 1 inch thick.

Here’s how you do it:

Ratio:

1/2 teaspoon baking soda + 1 tablespoon of water for 8 oz (225g) beef 

1/4 teaspoon rice vinegar

1. Mix the baking soda solution: The ideal ratio is 1 teaspoon of baking soda for every pound of meat. Mix 1 teaspoon of baking soda with 2 tablespoons of water.

2. Apply the solution: Pour the baking soda mixture over your steak and massage it into the meat, ensuring the steak is evenly coated. Flip it over and repeat on the other side.

3. Let it marinate: Let the steak marinate for a minimum of 1 hour or up to 24 hours. If you’re marinating for only 1 hour, leave the steak on the counter at room temperature. For longer marination, keep it in the fridge and turn the steak halfway through.

   - Pro tip: If you're short on time, puncturing the steak can help speed up the tenderizing process. But if you're marinating overnight, puncturing isn't necessary.

4. Rinse the steak: When you're ready to cook, rinse the steak thoroughly with water. This step removes any excess baking soda that could leave an aftertaste if left on the meat.

5. Neutralize the surface: After rinsing, add ¼ teaspoon of rice vinegar to the surface of the steak to neutralize any remaining alkaline residue. This eliminates any potential aftertaste.

6. Dry the steak: Pat the steak dry with paper towels to get it ready for seasoning or marinating. If you're using a marinade that contains vinegar, you can skip the vinegar rinse step.

Time to Cook

Once your steak is prepped, it’s ready for your favorite seasoning or marinade. For this recipe, I’m keeping it simple with a bit of olive oil and Montreal steak seasoning.

I like to pan-sear my steaks until they reach a medium-well doneness—that’s my personal preference, but feel free to cook it to your liking!

The Result

After cooking, the steak is juicy, tender, and absolutely delicious—an impressive transformation from a tough cut of meat to a restaurant-worthy meal.

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If you love this method and want to learn how to tenderize beef for stir-fries, be sure to check out my video on that topic as well!

Thanks for joining me today at Elias Family Kitchen! I hope this tip helps you elevate your steak game, even with the most affordable cuts. Happy cooking!