I had not thought about allowing the juices to redistribute. That makes sense, and I'll use that advice. But most "tests" I've seen (done by guys like us) conclude that the steak does not cook any faster. Regarding bacteria: I only worry about chicken & fish. I also saw an extensive test done on marinating...both plain soaking and using the vacuum canisters (I have 2 of them.) The guy used a liquid with blue dye so he could cut into the meat and see the depth of penetration. The dye did not penetrate all that much with either method, and the vacuum method did not "open up the pores," with both methods yielding identical results. I've read elsewhere that "marinades" are really to add surface flavor, and maybe some caramelizing (ceviche excepted.) I still sometimes use those containers to marinate because the vacuumed lid cannot come off accidentally.
True that most marinades do pretty much season the surface but when I marinate beef, I’ll pique’ (needle) it first.and always add an acid to the marinade which breaks down the fibers and does help get some of the seasonings inside the steak. NY strip for example, whether you’re going to smoke the entire slab or individual steaks, it is much better when it is needled anyway and papain or bromelain added to a marinade or rub. That also applies to round steak and other basically tough cuts.
Interesting that those are both protease enzymes, the same enzyme that is in shrimp and will will break it down if the shrimp is not processed properly. I've often through of rubbing a kiwi on steak, but have feared imparting an off-taste.
I have heard that using Kiwi on steaks turns out pretty good but I can’t offer up any personal testimony about it. I had a chance to try it out the other night. Yvonne’s younguns were over and I threw some well seasoned ribeyes on the grill and Yvonne had just bought some Kiwis but somehow the two elements didn’t meet in the middle for me to try. Tsk tsk….Me thinks I might be losing my capacity for knee jerk experimentation.
My wheels are turning on needling a steak. I think this might work: Maybe I should par-freeze it first.
Adoph's Meat Tenderizer was a staple at our house when I was a kid. When my mother discovered it, we could have steak for dinner. She would buy top round steak, if it was on sale. At first she used too much tenderizer. More is not better. She also bought chuck steak on sale, but made pot roast out of it. To me everything tasted like carrots. After I left home I never bought a round steak again, or made pot roast, or used tenderizer. The apple didn't fall far from the tree, however. I rarely buy an expensive steak. I've broiled thin cut chuck steak that turned out well, sometimes, as long as it was on the rare side.