How to Tenderize Steak with Baking Soda for Juicy Results
Baking soda works best on thinly sliced steak for stir-fries, fajitas or beef and broccoli. Toss 450 g of slices with ½ tsp baking soda and 1 tbsp water, rest for 15–20 minutes, then rinse and pat dry. For a thick whole steak, skip the baking soda and salt it ahead instead. Soda only affects the surface, and it can make a thick steak taste and feel odd.
Which steak and which method
| Cut and use | Best tenderising method |
|---|---|
| Flank, skirt, rump or sirloin sliced thin for stir-fry | Baking soda, 15–20 minutes, then rinse |
| Fajita strips or bulgogi slices | Baking soda, then your marinade |
| Thin, cheap minute steaks (under 1.5 cm) | Baking soda, ¼ tsp per 450 g, 15 minutes, then rinse |
| Thick ribeye, sirloin or fillet | Dry brine: salt generously and refrigerate uncovered for 1–24 hours |
| Tough braising cuts (chuck, brisket) | Low, slow cooking. Baking soda will not help |
Method for stir-fry steak
- Slice against the grain. Firm the steak in the freezer for 20 minutes first, then cut slices about 5 mm thick across the muscle fibres.
- Treat. Dissolve ½ tsp baking soda in 1 tbsp water for every 450 g of beef, and toss to coat.
- Rest for 15–20 minutes at room temperature.
- Rinse the slices in a sieve under cold water, then pat them very dry with paper towel.
- Marinate with 1 tbsp soy sauce, 1 tsp cornflour and 1 tsp oil for 10 minutes.
- Sear hot and fast in a smoking-hot wok or pan, in batches so the pan does not crowd, for 1–2 minutes per batch.
How it works
Baking soda raises the pH on the surface of the meat. At a higher pH, muscle proteins bond together less tightly as they heat, so they squeeze out less juice. Thin slices are treated almost all the way through, which is why the effect is so noticeable in stir-fries. On a thick steak, only the outside changes. The texture can turn soft and slightly spongy on the outside while the inside stays the same.
More soda or more time does not mean more tender. Over half a teaspoon per 450 g, or more than about 30 minutes, gives a mushy texture and a soapy, metallic taste. Always rinse it off.
Other ways to get tender steak
- Slice against the grain after cooking, too. Short fibres are easier to chew.
- Do not overcook. Take lean cuts off the heat at 54–57°C (130–135°F) for medium-rare.
- Rest the steak for 5 minutes before slicing.
- Use a natural enzyme marinade, such as grated kiwi, pineapple or papaya, but only for 30–60 minutes, or the meat goes mushy.
For chicken, pork and mince, see baking soda on meat and baking soda on chicken.
Frequently Asked Questions
15–20 minutes for thin slices, and no more than 30. Then rinse and pat dry.
It is not recommended. It only changes the surface. Salting the steak a few hours ahead works better for thick cuts.
Yes, for sliced steak. Rinsing removes any soapy taste before you add the marinade.