Grab 2 Simple Ingredients For Perfectly Tender Grilled Steak

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Several chef-approved secrets for the juiciest steaks involve either the "right" (read: expensive) meats or the "right" tools (ditto), which not every home cook has on hand. One trick that we've seen everywhere looks promising because it doesn't require high-end beef or high-end pans ... only pineapple juice and soy sauce. When shown a TikTok reel of a creator marinating her tri-tip steaks in a blend of these two liquids, we were intrigued. Could such a fundamentally simple marinade really make a significant difference in the tenderness of our beef? Scouring the internet and realizing that TikTok was far from the only place where this steak has made a splash, we're starting to believe that this hack might be the real deal.

@smalltowninfluencer

This marinade really did.Give the meat good tenderization and flavor. i would even do it on a ribeye and season.It however I want it after. Next time, the try tip I would definitely do forty minutes. it's a keeper and a great little thing to have in your back pocket!! thank you @Spencivetaste for sharing!! so good!! #steak #marinade

♬ original sound – smalltowninfluencer

One of the major perks of the pineapple-soy sauce-marinated steaks is that they don't require premium cuts to get tender and juicy on the grill. This is the right moment for those cheap steaks you got at Costco via jumbo cuts! You're going to mix a small can of pineapple juice with half as much water and soy sauce. These eight-ounce cans by Dole, which come in a 24-pack here, are the right size, but keep in mind that you don't want juice blends or anything but 100% real juice. The quality of your steak and the amount of flavor you want to infuse will dictate how long you leave your steaks marinating. Forty minutes to an hour should be sufficient, but you can leave tougher cuts chilling overnight for deeply penetrating flavor (though any longer may lead to mushy steak). All that's left to do is grill your steaks to the doneness you prefer.

This marinade works because the enzymes in the pineapple juice break down the tough fibers of connective tissue in the steak, while the soy sauce infuses it with additional flavor. Many who have tried the steaks attest that there is not a strong "Hawaiian" flavor, per se, but an enjoyable taste nonetheless. Typically, the steaks are very tender, which is the most important aspect of this marinade. 

A few words of advice: we've seen some folks claim that you should use low-sodium soy sauce so that the steak isn't too salty. Your tolerance for salt will vary, so always taste-test your marinade before it touches meat to avoid mistakes. Keep in mind that there is a difference between soy sauce and tamari, too. Some users will pat their steaks dry between marinating and grilling. This allows for the best char on the steaks while also ensuring that the sugars in the pineapple juice don't burn and create an acrid taste.

Multiple variations on the pineapple and soy sauce marinade incorporate additional ingredients. Apple cider vinegar can work as a tangier carrying liquid than water, for instance. Home grillers might also use brown sugar to taste. We've seen social media adaptations also utilize garlic, teriyaki sauce, and balsamic vinegar to really punch the flavor profile. Remember that you can make a concentrated, thickened sauce out of your leftover marinade by boiling it on the stovetop and keeping it rolling until it reaches a safe 165 degrees.