Food experts say soaking your steak in milk could be the key to juicy, tender meat – but be aware of these risks

Steak lovers will know there are countless ways to prepare the perfect cut of beef. From flame-kissed barbecues to the more common method of pan-searing, the possibilities for a delicious steak recipe are endless.

While some prefer a dry rub of herbs and spices, and others favour a moist marinade, have you ever considered soaking your steak in milk before cooking? This rather unusual technique is gaining popularity as Google searches for “what is milk steak” have increased by 50% in the last 12 months.

The term ‘milk steak’ has been coined from the popular TV show It’s Always Sunny in Philadelphia, where a steak boiled in milk is one of Charlie’s favourite dishes.

But what’s the science behind this unique steak marinade? Food experts from online butchers, Campbells Meat have explained whether this is something we should be adapting in our own kitchens.

A spokesperson from Campbells Meat comments,

“While this technique is quite unusual, there is some science behind why it could be a good idea.

“Firstly, milk contains lactic acid, which can break down proteins in the meat, and help to tenderise it over time. Milk can also help to neutralise the natural flavours in steak, so if you prefer a milder taste, this method could be for you.”

However, the experts warn there could be some risks associated with this method, and before soaking your steak, be aware of these potential issues.

Risk of blandness

The experts warn there could be a lack of flavour by using this method. Soaking a steak in milk can dilute its bold, beefy flavours that so many love. Those seeking a robust taste to their steak dish may be left underwhelmed.

Lack of caramelisation 

Opting to marinade your steak in milk could prevent the crisp, golden brown crust from forming on the outside of your steak. Without this, the steak could end up looking and tasting less appetising.

Undesirable texture

The experts from Campbells Meat warn that leaving your steak to soak in the milk for too long could leave you with a mushy texture, while the enzymes break down the muscle fibres, leading to an undesirable taste. If you prefer your steak with a firmer bite, the experts say to avoid this method.

Risk of burnt milk

If the steak is cooked with a milk residue on the outside, it can become burnt in the pan, giving the meat a slightly burnt and charred flavour.