The Tip To Remember When Tenderizing A Cut Of Meat With A Mallet
There are a few different types of mallets you can use to tenderize meat. The most common is one that's hammer-shaped with one side that's flat and another that's spiked. The flat side is used to flatten the meat out into an even thickness and is traditionally used for chicken because its meat is more delicate. The spiky side is more commonly used for tenderizing steaks and other red meats. However, its ultimate purpose is to break up the connective tissue so that the steak will cook quicker and the marinades will penetrate deeper.
To flatten your meat, cover it with plastic wrap or wax paper, and pound the pieces until they've reached your desired thickness. Then go over them once with the spiky side. That works best for chicken and veal. With steak, it's best to exclusively use the spiky side. Pound the steak lightly, starting at the edges and working your way steadily inward until the meat is the thickness you want it and the connective tissue is thoroughly broken down.
In the end, it's really about balance. Tenderizing meat helps in so many ways, but you still want to be careful not to overdo it. So take your time, use a decent amount of force, and if you think you've done too much, stop. You can always tenderize more, but you can't take it back once you've tenderized the meat too much.
Source: Tasting Table
