Tenderizing is a process in cooking in which the collagens in the meat are broken down in order to make it softer and more palatable when eaten. If you want to have a softer bite when eating the meat, it’s best to tenderize it first. Most of the time, tenderizing a piece of meat, especially steak, is done in such a way that there are no traces of undesirable taste that can come from equipment and processes used during food preparation.

Tenderizing meat will improve both the flavor and texture of the meat. It will also ensure that meat is easy to cut and chew.



•Prepare the ingredients and materials. Make sure you have the following ingredients prepared: steak, unripe green papaya, salt, and your own choice of flavor for the steak. As for the materials, have a fork and container within easy reach.
•Combine the unripe green papaya with water. Make sure the unripe green papaya is at room temperature, take its seeds out and remove the skin. Warm 1/2 cup of water. You can either mash the papaya and water, or you can also use a blender. Do not completely puree the papaya, though. Leave some chunks of papaya visible. Add your choice of flavoring into the mix.
•Prepare the steak. Start by preheating the steak. Applying heat will kill the enzymes and bacteria that might still be present in the meat. Set the steak inside the microwave and defrost it for 30 seconds (make sure to use low power). Take the steak out of the microwave and poke across the length and the width of the steak using your fork. Do this only with one side of the steak, leaving the other side spotless. Use a one-half inch gap between holes.
•Season the meat with salt. Season the meat on the side where you poked holes. rub in the salt and seasoning on that side. If you are not particular with seasoning meat with salt, at least use a single pinch, as it aids in the breaking down of the collagens. You can also use an alternative powder flavoring that you can rub into the holes you poked on the meat’s surface.
•Place the steak and papaya mixture in a container. Place the steak followed by the papaya mixture in a container big enough for the piece of meat. Close the container and gently shake it to distribute the mixture throughout the surface of the meat. Place the container in the fridge and wait for a few hours to ensure that the meat is tenderized. If you want to make the meat softer, keep it in the fridge for a few days.



Another option that you can consider is heating of the steak and papaya mixture together in an oven. Heat the combination for about three to five minutes at 140 degrees. Bear in mind that you will need to keep an eye on the mixture while the meat is being heated. Prolonged exposure to heat can make the meat tougher, which defeats the purpose of tenderizing it in the first place.