Q&A for How to Tenderize Steak

You can, but it depends on the cut of the beef as to how well it will work.

For me, the best steak for a casserole is rump steak. It's cheap but has a very good flavor; it usually comes in large pieces so there's no need to buy a lot. The grain is loose, which helps it carry a flavor from a marinade or veggies better, and it has decent, but not outstanding, marbleizing.

Simmering it in an acidic liquid in a pan with a tight-fitting lid at a low temperature can help tenderize a steak after cooking it.

It depends on what is in the seasoning. Generally speaking, if it has a large amount of salt, it will work, but if it doesn't, I would recommend seasoning with salt and putting in the fridge for a couple hours before marinating and cooking.

No. Baking soda will not tenderize the steak properly. It will make it harder, but it will make it bleed prematurely and give it a bad sear when pan fried. If you want to tenderize a steak, season with salt and leave in the fridge overnight.