Bourbon is a popular spirit made from corn that has a rich, oaky flavor. Some people claim that bourbon can be used to tenderize steak before cooking. The high alcohol content and acidic qualities of bourbon may help break down tough proteins in steak, making it more tender. However, more research is needed to determine if bourbon definitively improves steak tenderness.
Does alcohol tenderize meat?
Alcohol can help tenderize meat to some degree. When meat is soaked in alcoholic spirits like bourbon, the alcohol helps break down tough muscle fibers. The acids in bourbon also help denature and tenderize the proteins in steak. However, alcohol alone will likely not make a steak fully tender. It needs to be combined with other techniques like marinating, mechanical tenderizing, or slow, moist cooking methods.
How alcohol tenderizes meat
Alcohol tenderizes meat in two main ways:
- Denaturing proteins – Alcohol denatures proteins in meat, unraveling the tighter protein structures. This makes the meat more tender and easier to chew.
- Dissolving connective tissues – Alcohol can dissolve some of the tough connective tissues in meats like collagen and elastin over time.
The higher the alcohol content, the more effective it may be at tenderizing meat. Spirits like bourbon which are around 40% alcohol by volume can tenderize better than wine or beer.
Does bourbon tenderize steak?
Bourbon has properties that could help tenderize steak:
- Alcohol content – Bourbon’s high alcohol percentage around 40% ABV can denature proteins.
- Acidity – Bourbon contains acids that help break down tissue.
- Flavor compounds – Compounds like vanillin may also help tenderize meat.
However, there is limited research specifically on bourbon’s effects on steak tenderness. More studies are needed to determine if bourbon definitively makes steak more tender and juicy.
Anecdotal evidence
Anecdotally, some steak aficionados claim that marinating steak in bourbon for 1-2 hours before cooking makes it significantly more tender. The high alcohol content in the bourbon may help denature proteins and dissolve connective tissue in the meat. However, personal accounts are not scientific proof.
Other types of alcohol for tenderizing
While more research is still needed, some scientific studies suggest other types of alcohol may help tenderize meat:
- Whiskey – A study found 2 hours in whiskey improved beef tenderness.
- Wine – Red wine increased tenderness in beef in one study.
- Tequila – Improved tenderness in beef when used as a marinade ingredient.
However, alcohol-based marinades alone may not be as effective at tenderizing as other enzymatic tenderizers like bromelain or papain.
Proper ways to tenderize steak
For best results, combine bourbon with other proper meat tenderizing techniques:
- Marinade – Let steak marinate 1-2 hrs in bourbon, oil, and acids like vinegar or citrus juice.
- Mechanical tenderizing – Use a meat mallet or fork to break down tough muscle fibers.
- Enzymatic tenderizers – Use ingredients like bromelain or papain to break down proteins.
- Low and slow cooking – Slow cooking with moisture helps break down tissues.
How to tenderize steak with bourbon
Here is a simple process for tenderizing steak with bourbon:
- Pour 1/2 cup bourbon in a resealable bag or container.
- Add steak and turn to coat. Marinate 1-2 hours in the fridge, turning occasionally.
- Remove steak from marinade. Pat dry.
- Season steak with salt and pepper.
- Cook using your preferred method like grilling, broiling, pan frying, or roasting.
For added flavor and tenderizing effect, you can also add acidic ingredients like vinegar, citrus juice, or wine to the bourbon marinade.
Benefits of bourbon marinade
Some potential benefits of using bourbon to marinade steak include:
- Increased tenderness from alcohol and acids tenderizing meat
- Added moisture and flavor infusion into the steak
- Delicious oaky, vanilla, caramelized flavors
- Lower cooking loss compared to unmarinated meat
Downsides of bourbon marinade
Some of the potential downsides of using bourbon to marinate steak are:
- May not tenderize as much as enzymatic tenderizers
- Can dilute the beefy flavor of the steak
- Alcohol can overtenderize meat if soaked too long
- Added calories from alcohol
FAQs
Does whiskey tenderize steak?
Whiskey can help tenderize steak to some degree due to its alcohol content and acidic profile. Letting steak marinate in whiskey for 1-2 hours before cooking may improve tenderness. However, whiskey alone is not a complete tenderizing solution.
Is bourbon acidic?
Bourbon has a mildly acidic pH around 4 due to compounds created during the fermentation and aging process. This acidity can help tenderize meat over time.
Is bourbon good for steak?
Bourbon can add great flavor to steak when used in a marinade. Its high alcohol content may also provide some tenderizing effects. However, enzymes or mechanical tenderizing work better to guarantee tenderness.
Does alcohol cook out of food?
Some alcohol evaporates out when cooking food that has been marinated in alcohol. However, not all the alcohol fully cooks out. Around 5-15% can remain after cooking depending on factors like heat level and cooking time.
Conclusion
Soaking steak in bourbon may help tenderize it slightly thanks to bourbon’s alcohol content and acidic profile. However, more research is still needed on bourbon’s specific effects. For best results, pair bourbon marinade with other techniques like enzymes, low and slow cooking, or mechanical tenderizing. While not a magic bullet tenderizer, the rich flavors can still make bourbon marinade worth using on steak.