The Secret to a Perfectly Cooked Steak Every Time—You'll Be Surprised!

Want a juicy, tender steak? It’s not about splurging on pricey cuts or mastering complicated restaurant-style techniques. The real trick is an ingredient you probably already have in your kitchen: baking soda. It costs just a dollar per box and has countless uses. Keep reading to see how it helps make your steaks and burgers irresistibly tender.

Is Baking Soda Effective for Tenderizing Meat?

Yes, it absolutely can! A bit of baking soda works wonders to tenderize meat, especially thinner steaks and ground beef patties, where the surface area is larger. However, it won’t work as well on tougher cuts like stew meat, which need a slow-cooked braise to become tender.

How Does Baking Soda Tenderize Meat?

You’ve likely heard that tenderizing steaks can be done by pounding them thin with a mallet or soaking them in a brine or marinade with salt and acid. These methods break down the tough fibers in the meat (a meat mallet physically tears them apart, while a marinade dissolves them).

Baking soda, however, works in a different way. When you add it to meat, it triggers a chemical reaction that prevents the muscle fibers from tightening up in the pan (the shrinkage you often see when cooking a burger). This looser fiber structure holds onto juices better, giving you a more tender, juicy bite.

What Is Velveting?

Velveting is a technique often used in Chinese-American cooking, similar to tenderizing with baking soda. Thin slices of steak or chicken are coated in a mixture of cornstarch or baking soda and water, then chilled for at least 30 minutes or as long as 12 hours. When stir-fried, the meat turns out tender and almost silky because the muscle fibers don’t contract in the hot pan.

How to Use Baking Soda to Tenderize Meat

Baking soda doesn’t penetrate meat like a marinade, so it’s most effective on thinner cuts (about half an inch thick). You can also mix it into ground beef before forming burgers or using it for taco or sloppy Joe filling. Here’s how to do it:

1. Combine with water: To prepare steak, mix ½ cup water with 1 teaspoon of baking soda in a bowl until dissolved. You’ll need 1 teaspoon of baking soda for every 12 ounces of steak.
2. Let it soak: Add the steak to the bowl, ensuring it's submerged. Let it sit for 15 minutes at room temperature.
3. Rinse and dry: After soaking, rinse the steak thoroughly under cold running water. Pat dry with paper towels, then season and cook as you like.
4. Mix and stir: For ground beef, add ½ teaspoon of baking soda for every pound of meat. Season and cook as desired.

How to Cook Steak After Tenderizing

After soaking your steak in a baking soda solution, rinsing it thoroughly, and drying it well, it’s ready for cooking just like any other steak. For some inspiration, check out our favorite steak recipes from Chef John. When cooking whole steaks, remember to let them rest for a few minutes afterward to lock in the juices. Then, slice against the grain (following the muscle fibers) for even more tenderness.