@3:54 the reason why it was harder to cut is because you got one of the dreaded vein steaks from the Strip loin primal. It is connective tissue that holds the strip loin together with the sirloin primal. I avoid the vein steaks at all cost because they are inherently tough and chewy making for a subpar steak experience. Cheers.
Awesome reply! I learn something new everyday on UA-cam haha. Thanks for the input and now that I know I am going to try to avoid these dreaded vein steaks for the future videos so we can get a better comparison 👍. Thank you!
@@BBGrillShack so those are called the hip cuts. Every primal has a good side and a bad side. Most of the time the good side is called the butterball so if you ask for a butterball cut of whichever steak you are getting you can avoid most connective tissue and gristle.
I just grilled up a fillet mignon from a quarter cow I bought. Toughest steak I've ever eaten. Even though I'm extremely disappointed, I'll be trying Adolph's meat tenderizer. Thanks for the video, very informative.
I noticed 2 things here that might be a problem. 1. the pineapple should be an actual pineapple, canned or pineapple juice should not work as the emzymes youre looking for is gone in those. 2. For the tenderizer you dont want to rinse it. it should be heated and cooked with. Tenderizers are unflavored for that Correct me if im wrong
@@frequentlycynical642 sure but definately not the same. Most of the enzyme is in the skin and in the core stem both not present in your canned pineapple.
@@frequentlycynical642 are you sure? Cause last time I checked all bromelain (the enzymes that breaks down meat) is destroyed in the canning process. You process the whole fruit with the skin and core stem (remove only the leaves). Liquify it then marinate your meat in it. Hey dont take my word for it do some research :)
@@fjmariano5582 I read that bromelain gets destroyed during the pasteurization process. I'm not sure if this is true or not but I used fresh pressed pineapple juice in my experiment for this reason. Pressed it myself 👍😎
Since my last comment thanking you for a great video I tried using pineapple juice to tenderise Indian buffalo rib eye steak here in Malaysia where I live. This is very cheap but too tough to eat as a steak in a stir fry which is what I wanted to use it for. So I cut it up into small pieces and marinated it in a fresh pineapple blended in my food processor in the fridge for 3 hours. Then cooked it for the stir fry for only a few minutes and it was so soft and tender I couldn’t believe it just amazing. So now I’ve bought some Bromaline and I’m going to try on some buffalo rump steak which again you can’t eat it as a steak it’s too tough but very cheap and tasty. Big thank you much appreciated now I can eat steak alot more often as I can’t afford the very expensive Australian imported steak here.
Pineapple may have been the best tenderizer so far. At least as far as steak tenderness goes. I want to do some mechanical tenderizer testing but what other ideas are you all thinking I should test?? 🍺
I am currently preparing for an oral assessment on molecular meat gastronomy and one of the questions asks about Bromelin and how it works to tenderize meat, so your info is helping a uni student out heaps haha
I was curious about this so thanks. but to make it a better test you should have a control steak that has only salt and also a second person that's "blind" to which steak is which to minimize error.
interesting, a while back i learned from research that certain fruits have enzymes that tenderize meats, i tried both pineapple and papaya that i both purred into a bit of water so that i can add other ingredients for a marinade to my beef jerky, the papaya worked amazing but the pineapple was too strong and made it mooshy and i think even on a steak it can leave the surface mushy and falling apart nasty but the center still tough, but you should not leave it on too long that may have been my problem with the pineapple but papaya is the best to work with i think you can even leave it over night in the marinade or i guess add it later for the last 3 hrs although i think it may only need 30 min at room temp im not sure, i am planning on making some pork kebobs from cheap tough cuts so im hopping the papaya will work good on them in a marinade but trying to figure out how much to use per pound of meat? and if this will work for chicken and octopus that would be amazing for the latter
I hate pineapple, but still tenderize my steaks in it. I get a whole pineapple and put it in a food processor. I leave it in for no longer than 20 min. I rinse them very good! Then I season it to my preference and let it sit an hour. I never taste pineapple.
Here's an experiment for you, I'd love to see what you think: whack your favourite high end steak type with a texturising mallet on both sides a few times. Puree an Asian Pear and coat the steak in a similar way to your pineapple juice-ziplock bag method and leave in the fridge overnight. Remove when preparing to cook and allow to come to room temperature. Quick rinse the puree and cook as normal. I'd love to see your video. :)
Great professional video really useful thank you I am trying to tenderise tough buffalo rib eye steak to use in a stir fry as it’s very tasty and much lower cost so I’m going to try your technique with the pineapple juice
@@BBGrillShack It can be used dry (sprinkled on just before seasoning) or wet (mixed in with a marinade/brine/injection) going to give you a follow on your insta page
Leave the pineapple juice on, add 2 cloves crushed garlic, add tablespoon of sherry, tablespoon of soy sauce, and voila! You have the famous Kensington Steak. Btw, if you were to say, accidentally leave the pineapple juice on the steak for 2 or 3 days, the very strong bromelain enzymes in the pineapple juice would literally dissolve the steak to liquid. That's some "tenderizer", huh?
Pineapple juice did wonders for top round. But yeah, the pineapple taste. My solution to that is soy sauce whatever else. Makes pineapple teriyaki. Supposedly, ginger works just as well with no ginger taste.
try papaya instead, no flavor and it works better than pineapple which might make the meat all mushy and powdery as it is the strongest of the tenderizing fruits and with papaya i think you don't have to worry about leaving it on overnight or too long
My mom always used Adolph's on steak. She coated each side and let them sit for 30 to 45 minutes on thin T-bones or sirloins, then dad would grill them over charcoal and they would not eat anything but a well-done steak. No other seasoning was added to the steak. You didn't need a knife to cut them. The main ingredient in adolf's is salt, so you don't need additional salt if you're going to add other seasoning. That is unless you wash the steaks. Don't do that. I always use Adolph's when I cook steak or pork chops on the grill or in the broiler.
I used fresh juice 👍. I read online that the pasteurizing process ruins the tenderizing powers of the bromelain. I'm not sure if that's true but I used fresh to be sure
Try out "Lawry's tenderizing beef marinade" wet your meat with water sprinkle generously with Lawry's rub it in both sides. Let sit over night. Rinse your steaks and season as usual. OMG! Your mind will be blown.
The only thing I would have done differently was to use the same steak cut in half. Not two different steaks, unless you know for a fact that it was from the same animal and next to the other steak that was cut. A butcher shop I used to work at when I was much younger used to brush on pineapple juice on all their freezer orders, but after hearing that canned pineapple juice won't have the enzymes... that's something I'll have to look up. Maybe if you want tenderizing and pineapple flavoring then use both. Use the powder first then into the bag with the pineapple. This, I might have to try. Best of both worlds.
Thanks for the feedback, Dean! I always mean to do a better job with the side by side comparisons but it can be hard to get 2 identical steaks even from the same cow. My pipe dream is to buy some prime ribs that I could cut down into steaks for these videos so they are the same as possible like you're saying. But for now I will consider halving the steaks like you suggested 👍. Thanks again!
@@BBGrillShack What I was thinking is if you took a pretty big steak and cut it showing you are cutting it in half across the middle, not butterflying it, and then demonstrating showing the difference using the same meat. This way everyone knows for a fact that if there's a difference it has to be legit since it's the same piece of meat.
@@BBGrillShack another is papaya. I think it's even better than pineapple. Never tried it but have seen it in the list of ingredients in tenderizer powders.
Here is how to test with more accuracy. Get 2 pieces of steak about 3 inches long, cut in the same way. Marinate one piece and hang it vertically with an S hook, get another S hook and hang to the bottom, get an empty container and hang to it. Now is how to test: fill up the container with water until breaks the steak. The amount of water used will be the answer. Do the same way on the plain steak to compare. Both pieces must be hung with the grain, either vertically or horizontally.
I read that canned pineapple doesn't have the same bromelain (enzyme that tenderizes) concentration as fresh pineapple due to it breaking down from heat in the pasteurizing process. That being said, let me know how it works out! And I'll have to test fresh vs. canned myself at some point! Thanks for the feedback and idea!
It's very subtle and definitely could be worked into a recipe! I was almost thinking if you mixed 50/50 soy sauce and pineapple it might even make a nice teriyaki flavor 👍
I go with pineapple... besides living the extra flavor, I have a very strick no salt diet.. I only use garlic powder, onion powder, and black pepper to season my steaks . No salt. Luckily meat has salt in it naturally...so no need to add it .. If I'm marinating it, sometimes it will ad worschehire sauce to the marinate.. and that has a little salt.. Sadly these two steaks in the video were so different in structure and not cut from the same part of the loin, one was heavily laden with gristle while the other was just simple marbled
One advantage the pineapple had over the Adolph's is the latter is just a small amount sitting on the surface, the only moisture being what is on the surface the meat. Moisture in critical. I would think a thin paste would replicate the advantage of the pineapple juice.
@@chinaboss6683 I get that penetration by using a meat mallet and a tenderizing thing with lots of spikes. Also coating with salt and pepper, let the steak dry brine for an hour or two, and you have upgrading your cheap steak to something better.
I eat the pineapple and save the skins . Blender with a bit of water . The skins even work after freezing . I put the steak in for an hour . Then rinse it off . With the skins i had Zero pineapple taste .
The problem with Adolph's is the salt content (read the ingredients). Pineapple juice is just juice, no salt. If you have end stage kidney failure (like I do), you know to avoid salt, hence "no" on the Adolph's. I have used pineapple juice, and not my favorite for beef, it really works well with pork. (My opinion). Thank you for reading.
The problem with your experiment is you used two different steaks. So based on your test there is no way to know if one steak was naturally more tender than the other. You should do the test again using 1 steak and cut it in 1/2. This way you know which tenderizers more.
Totally correct Peter! My dream is to buy a larger cut and cut it down into individual steaks to reduce variation. Even when cutting steaks there is still a bit of variation depending on the fat veins but it would be a much more even matchup 👍🍻
@@BBGrillShack try a London Broil. They are not only big but most of the time tough as shoe leather. So the steak is more than large enough to cut in 1/2.
Two things make your "experiment" limited in usefulness. First of all, I don't believe you said what kind of steak you're using. Is it a naturally tender cut, or a naturally tought one? You don't say. Second, you don't have a control steak that you do nothing to. So we can't see how much tenderness the tenderizing agents added to the steak.
You bet! I compete in SCA (steak cookoffs) and rumor has it part of the judging is cutting through the steak with a plastic butter knife. I figure it's a good way for me to get a feel for it at home 👍
@3:54 the reason why it was harder to cut is because you got one of the dreaded vein steaks from the Strip loin primal. It is connective tissue that holds the strip loin together with the sirloin primal. I avoid the vein steaks at all cost because they are inherently tough and chewy making for a subpar steak experience. Cheers.
Awesome reply! I learn something new everyday on UA-cam haha. Thanks for the input and now that I know I am going to try to avoid these dreaded vein steaks for the future videos so we can get a better comparison 👍. Thank you!
@@BBGrillShack I forgot to mention that I LOVE this video and the ideas you have on your channel! subbed!!
@@Moshbearpig thank you so much! That truly means the world to me!
@@BBGrillShack so those are called the hip cuts. Every primal has a good side and a bad side. Most of the time the good side is called the butterball so if you ask for a butterball cut of whichever steak you are getting you can avoid most connective tissue and gristle.
Yea, that pineapple steak looks like nothing could help it. If you can, ask your butcher 2 give you 2 steaks from the same section of the primal
After about 20 video's you're the only one who gave a short and concise answer. Thanks.
Thanks for the feedback, Joe!
I just grilled up a fillet mignon from a quarter cow I bought. Toughest steak I've ever eaten. Even though I'm extremely disappointed, I'll be trying Adolph's meat tenderizer. Thanks for the video, very informative.
Try combining them together. I did. It worked very well for me.
I noticed 2 things here that might be a problem.
1. the pineapple should be an actual pineapple, canned or pineapple juice should not work as the emzymes youre looking for is gone in those.
2. For the tenderizer you dont want to rinse it. it should be heated and cooked with. Tenderizers are unflavored for that
Correct me if im wrong
Obviously, the enzymes are just fine in the canned products. They work.
@@frequentlycynical642 sure but definately not the same. Most of the enzyme is in the skin and in the core stem both not present in your canned pineapple.
@@fjmariano5582 Canned products work. And I can't imagine how one would use the skin.
@@frequentlycynical642 are you sure? Cause last time I checked all bromelain (the enzymes that breaks down meat) is destroyed in the canning process.
You process the whole fruit with the skin and core stem (remove only the leaves). Liquify it then marinate your meat in it.
Hey dont take my word for it do some research :)
@@fjmariano5582 I read that bromelain gets destroyed during the pasteurization process. I'm not sure if this is true or not but I used fresh pressed pineapple juice in my experiment for this reason. Pressed it myself 👍😎
Since my last comment thanking you for a great video I tried using pineapple juice to tenderise Indian buffalo rib eye steak here in Malaysia where I live. This is very cheap but too tough to eat as a steak in a stir fry which is what I wanted to use it for. So I cut it up into small pieces and marinated it in a fresh pineapple blended in my food processor in the fridge for 3 hours. Then cooked it for the stir fry for only a few minutes and it was so soft and tender I couldn’t believe it just amazing. So now I’ve bought some Bromaline and I’m going to try on some buffalo rump steak which again you can’t eat it as a steak it’s too tough but very cheap and tasty. Big thank you much appreciated now I can eat steak alot more often as I can’t afford the very expensive Australian imported steak here.
Smart point about trying the pineapple soak first. Very good comparison/contrast between "natural" and "chemical" treatments. Thanks for posting this!
Less natural vs chemical and more DIY vs professionally made
Should have rinsed mouth for more accurate tasting. Oh well.
Pineapple may have been the best tenderizer so far. At least as far as steak tenderness goes. I want to do some mechanical tenderizer testing but what other ideas are you all thinking I should test?? 🍺
papaya , poke holes in meat before bagging and do again for 30 mins , add your spices at same time ;)
I am currently preparing for an oral assessment on molecular meat gastronomy and one of the questions asks about Bromelin and how it works to tenderize meat, so your info is helping a uni student out heaps haha
You forgot the control.
Nice clear presentation, very helpful, thanks!
I was curious about this so thanks. but to make it a better test you should have a control steak that has only salt and also a second person that's "blind" to which steak is which to minimize error.
Thanks John! I appreciate the feedback, I want to start doing some more comparisons soon!
Interesting experiment! What tenderizer do you use these days, if any?
Nowadays I’ve just been salting about an hour or two before grilling. Works well for me!
interesting, a while back i learned from research that certain fruits have enzymes that tenderize meats, i tried both pineapple and papaya that i both purred into a bit of water so that i can add other ingredients for a marinade to my beef jerky, the papaya worked amazing but the pineapple was too strong and made it mooshy and i think even on a steak it can leave the surface mushy and falling apart nasty but the center still tough, but you should not leave it on too long that may have been my problem with the pineapple but papaya is the best to work with i think you can even leave it over night in the marinade or i guess add it later for the last 3 hrs although i think it may only need 30 min at room temp im not sure, i am planning on making some pork kebobs from cheap tough cuts so im hopping the papaya will work good on them in a marinade but trying to figure out how much to use per pound of meat? and if this will work for chicken and octopus that would be amazing for the latter
I hate pineapple, but still tenderize my steaks in it. I get a whole pineapple and put it in a food processor. I leave it in for no longer than 20 min. I rinse them very good! Then I season it to my preference and let it sit an hour. I never taste pineapple.
Great demo video. I will try this Method.
Here's an experiment for you, I'd love to see what you think: whack your favourite high end steak type with a texturising mallet on both sides a few times. Puree an Asian Pear and coat the steak in a similar way to your pineapple juice-ziplock bag method and leave in the fridge overnight. Remove when preparing to cook and allow to come to room temperature. Quick rinse the puree and cook as normal. I'd love to see your video. :)
Awesome idea! I'll have to try this soon!
@@BBGrillShack I'm genuinely looking forward to your verdict. ;)
buddy, as an unrepentent meatarian I love your cler and honest test! Thanks!!!
Great professional video really useful thank you I am trying to tenderise tough buffalo rib eye steak to use in a stir fry as it’s very tasty and much lower cost so I’m going to try your technique with the pineapple juice
Try using Butchers BBQ Phosphate TR. It's a 2 ingredient tenderizer. Phosphate & Paipan. The phosphate will help with moisture retention also.
Thanks for the suggestion! I'm intrigued by the 2 part tenderizer and now my curiosity will likely take over. Sounds like some serious stuff! 🍻
@@BBGrillShack It can be used dry (sprinkled on just before seasoning) or wet (mixed in with a marinade/brine/injection) going to give you a follow on your insta page
So wholesome and professional! Great video man love your style of presentation! :)
Thank you so much! I really appreciate the support 🙏
I'm a subscriber. I haven't even finished the video, but your smiling has got me smiling!
Thank you so much! Positive vibes around these parts! 🙌🙂
Way to go man!
Keep uploading, i like your presentation!
Thank you!
Leave the pineapple juice on, add 2 cloves crushed garlic, add tablespoon of sherry, tablespoon of soy sauce, and voila! You have the famous Kensington Steak. Btw, if you were to say, accidentally leave the pineapple juice on the steak for 2 or 3 days, the very strong bromelain enzymes in the pineapple juice would literally dissolve the steak to liquid. That's some "tenderizer", huh?
Awesome recommendation for the Kensington steak 👍. It makes me curious how long it should take to get some steak goo 😂
Next time incorporate some worchestershire, soy sauce will also help with adjusting the flavor from the pineapple.
Pineapple juice did wonders for top round. But yeah, the pineapple taste. My solution to that is soy sauce whatever else. Makes pineapple teriyaki.
Supposedly, ginger works just as well with no ginger taste.
try papaya instead, no flavor and it works better than pineapple which might make the meat all mushy and powdery as it is the strongest of the tenderizing fruits and with papaya i think you don't have to worry about leaving it on overnight or too long
My mom always used Adolph's on steak. She coated each side and let them sit for 30 to 45 minutes on thin T-bones or sirloins, then dad would grill them over charcoal and they would not eat anything but a well-done steak. No other seasoning was added to the steak. You didn't need a knife to cut them.
The main ingredient in adolf's is salt, so you don't need additional salt if you're going to add other seasoning. That is unless you wash the steaks. Don't do that. I always use Adolph's when I cook steak or pork chops on the grill or in the broiler.
I don’t eat many anymore but a pineapple grilled steak sounds like something I would have liked back then.
Another interesting and successful experiment. 🍻
Thank you! Cheers!
Thanks for the quick to the point video.
Glad it was helpful!
Cool video! - Was that fresh pineapple juice or canned pineapple juice?
I used fresh juice 👍. I read online that the pasteurizing process ruins the tenderizing powers of the bromelain. I'm not sure if that's true but I used fresh to be sure
Try out "Lawry's tenderizing beef marinade" wet your meat with water sprinkle generously with Lawry's rub it in both sides. Let sit over night. Rinse your steaks and season as usual. OMG! Your mind will be blown.
Thanks 👍
Great Test , I’ll have to try this with my next steaks 👍👍
Thanks! I definitely would, if nothing else just to see how much more tender it is. It's really surprising actually!
The only thing I would have done differently was to use the same steak cut in half. Not two different steaks, unless you know for a fact that it was from the same animal and next to the other steak that was cut. A butcher shop I used to work at when I was much younger used to brush on pineapple juice on all their freezer orders, but after hearing that canned pineapple juice won't have the enzymes... that's something I'll have to look up. Maybe if you want tenderizing and pineapple flavoring then use both. Use the powder first then into the bag with the pineapple. This, I might have to try. Best of both worlds.
Thanks for the feedback, Dean! I always mean to do a better job with the side by side comparisons but it can be hard to get 2 identical steaks even from the same cow. My pipe dream is to buy some prime ribs that I could cut down into steaks for these videos so they are the same as possible like you're saying. But for now I will consider halving the steaks like you suggested 👍. Thanks again!
@@BBGrillShack What I was thinking is if you took a pretty big steak and cut it showing you are cutting it in half across the middle, not butterflying it, and then demonstrating showing the difference using the same meat. This way everyone knows for a fact that if there's a difference it has to be legit since it's the same piece of meat.
@@BBGrillShack Thanks for getting back to me.
@@BBGrillShack another is papaya. I think it's even better than pineapple. Never tried it but have seen it in the list of ingredients in tenderizer powders.
Here is how to test with more accuracy. Get 2 pieces of steak about 3 inches long, cut in the same way. Marinate one piece and hang it vertically with an S hook, get another S hook and hang to the bottom, get an empty container and hang to it.
Now is how to test: fill up the container with water until breaks the steak. The amount of water used will be the answer.
Do the same way on the plain steak to compare. Both pieces must be hung with the grain, either vertically or horizontally.
Thanks, Gil! This is a great idea for testing, very unique too! I'll have to give it a try one of these times, thanks again!
Can I use canned pineapple?
sure. just throw it in the blender. but don't pour all of it on the steak though. instead, "brush" a bit of the puree on the meat.
I read that canned pineapple doesn't have the same bromelain (enzyme that tenderizes) concentration as fresh pineapple due to it breaking down from heat in the pasteurizing process. That being said, let me know how it works out! And I'll have to test fresh vs. canned myself at some point! Thanks for the feedback and idea!
Bro, u didn't explain what spices you used.
the bromelain tenderizer already had a lot of salt content, something to consider when re-seasoning. Edit: you addressed this
Looks so good. Nice shar
Thank you so much
I would probably like the added pineapple flavor
It's very subtle and definitely could be worked into a recipe! I was almost thinking if you mixed 50/50 soy sauce and pineapple it might even make a nice teriyaki flavor 👍
Thank you chef
I go with pineapple... besides living the extra flavor, I have a very strick no salt diet..
I only use garlic powder, onion powder, and black pepper to season my steaks . No salt. Luckily meat has salt in it naturally...so no need to add it ..
If I'm marinating it, sometimes it will ad worschehire sauce to the marinate.. and that has a little salt..
Sadly these two steaks in the video were so different in structure and not cut from the same part of the loin, one was heavily laden with gristle while the other was just simple marbled
In my opinion, I think it's better if you add another steak without any tenderizer for control. :)
It's always good to have a control steak!
Great
One advantage the pineapple had over the Adolph's is the latter is just a small amount sitting on the surface, the only moisture being what is on the surface the meat. Moisture in critical. I would think a thin paste would replicate the advantage of the pineapple juice.
Better to mix bromelain with a bit of water for more penetration.
@@chinaboss6683 I get that penetration by using a meat mallet and a tenderizing thing with lots of spikes. Also coating with salt and pepper, let the steak dry brine for an hour or two, and you have upgrading your cheap steak to something better.
@@frequentlycynical642
I prefer bromelain. Less exertion.
Good points @Frequently Cynical & @China Boss! Maybe I'll try a paste and mixing with water 😎. Thank you! 👍
I eat the pineapple and save the skins . Blender with a bit of water . The skins even work after freezing . I put the steak in for an hour . Then rinse it off . With the skins i had Zero pineapple taste .
Thanks @nomasker! Awesome tip I'm going to have to try this!
The problem with Adolph's is the salt content (read the ingredients). Pineapple juice is just juice, no salt. If you have end stage kidney failure (like I do), you know to avoid salt, hence "no" on the Adolph's. I have used pineapple juice, and not my favorite for beef, it really works well with pork. (My opinion). Thank you for reading.
Thanks for sharing and pointing that out!
hell of a name for a tenderizer LOL
Lol! The stuff they come up with I swear 😂
Papaya is supposed to be a powerful tenderizer
Pineapple juice all the way.
🙌
The problem with your experiment is you used two different steaks. So based on your test there is no way to know if one steak was naturally more tender than the other. You should do the test again using 1 steak and cut it in 1/2. This way you know which tenderizers more.
Totally correct Peter! My dream is to buy a larger cut and cut it down into individual steaks to reduce variation. Even when cutting steaks there is still a bit of variation depending on the fat veins but it would be a much more even matchup 👍🍻
@@BBGrillShack try a London Broil. They are not only big but most of the time tough as shoe leather. So the steak is more than large enough to cut in 1/2.
@@petermartinijr.1012 love it! That is a great idea and I will definitely use a London Broil! Thank you 👍🍻
Baby girl shacked
shoutout to the meat not being fully submerged
It never is 😏😎
@@BBGrillShack just did some last night, same issue lol. had to mix and flip through the few hours.
Wouldn’t it have been better to cut a steak in half and try each method? Then you would have the same meat for both methods.
MIX SALT WITH PINEAPPLE CHIEF
Bro you need a control group in experiments. A steak with no additives in this case.
Adolfs steak tenderizer
🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟
These are High quality cuts of steak. You can see the marbling. I don't see the point. The test should be done with cheap cuts
Pointless, store bought juice is no good, you gotta buy a actual pineapple 🍍 and blend it
I juiced it myself 🤘
Two things make your "experiment" limited in usefulness. First of all, I don't believe you said what kind of steak you're using. Is it a naturally tender cut, or a naturally tought one? You don't say. Second, you don't have a control steak that you do nothing to. So we can't see how much tenderness the tenderizing agents added to the steak.
Yawn, yet another meat tenderizer experiment video...
Butter knife.... really
You bet! I compete in SCA (steak cookoffs) and rumor has it part of the judging is cutting through the steak with a plastic butter knife. I figure it's a good way for me to get a feel for it at home 👍