The Surprising Best Cut of Beef for Cheesesteaks: A Secret Revealed

When it comes to making cheesesteaks, many chefs and homemakers often choose tender cuts of beef such as rib eye or flank steak. However, I have a unique revelation to share based on my culinary adventures. The surprising revelation is that there's a rarely discussed method to make tough cuts of beef incredibly tender. Adding baking soda to thinly sliced meat can completely transform its texture, making it as tender as filet mignon.

Tenderizing Beef with Baking Soda

Baking soda is a powerful ally in kitchen chemistry. When added to thinly sliced meat, it breaks down proteins on the surface. This technique is especially beneficial for stir-fry dishes and cheesesteaks, which require thin slices and pan-frying. It works best on cuts that are predominantly muscle tissue with minimal connective tissue. The question at hand: which cut of beef should we use for cheesesteaks, and what's the best way to prepare it?

Chefs often recommend cuts like rib eye or flank steak, known for their tender texture. However, there's an unlikely candidate that can transform even the toughest cuts. Eye of round, for instance, is a relatively inexpensive cut that typically lacks the delicate texture of more premium cuts. Despite its affordability, eye of round is not without its drawbacks. Unless sliced extremely thinly and cooked just right, it can result in flavorless, tough strips of meat that require significant jaw muscle to chew.

Preparing Eye of Round with Baking Soda

Cut the eye of round into logs with a width of approximately 1 inch by 1/2 inch. Place the logs in the freezer for about an hour to stiffen them for easier slicing. Using a sharp knife, slice the half-frozen meat into approximately 1/8-inch-thick slices. Pour the sliced meat into a bowl and add 1 teaspoon of baking soda per pound of meat. Mix thoroughly to ensure the baking soda coats all surfaces. Next, add soy sauce, crushed garlic, grated ginger, and sesame oil. Mix well and let it sit for a few minutes. Cook the meat in a stir-fry pan with your preferred ingredients, such as sliced peppers and onions, and serve with cheese on top. Avoid adding any acidic ingredients like vinegar or citrus juice to the meat being treated with baking soda. This can cause foaming and neutralize the baking soda's tenderizing effect.

Expert Endorsements

This method of using baking soda to tenderize meat may seem unconventional, but it's rooted in the principles of culinary chemistry. Cooking is not just about taste and tradition, but also about understanding the science behind it. In the past, doctors even recommended mixing baking soda with water for upset stomachs before the invention of Alka-Seltzer. On the food show “Diners, Drive-Ins and Dives,” renowned chef Guy Fieri demonstrated adding baking soda to meat in a Philadelphia cheesesteak restaurant. To him, it was a matter-of-fact ingredient like salt or paprika. This simple revelation vindicates the use of baking soda in cheesesteaks.

Conclusion

Embrace the unconventional. When making your next cheesesteak, consider using a cheaper cut like eye of round, fortified with the magic of baking soda. This method can transform even the toughest cuts into tender, flavorful delicacies. So, say goodbye to premium cuts and hello to a budget-friendly, delicious cheesesteak experience. Give this a try, and your taste buds may never look back!