Ultimate Steak Tenderization Method: Juicy, Flavorful, and Perfect Every Time
Transform your favorite cuts of meat into tender, juicy masterpieces with this easy steak tenderization method. Whether you’re cooking a succulent steak, a hearty roast, or leaner cuts like flank or chuck, this technique will elevate your dish to new heights of flavor. Perfect for grilling, pan-searing, or slow cooking, this method ensures your meat is always tender and packed with flavor.
Ingredients
- Steaks, roasts, or leaner cuts of beef (flank, chuck, etc.)
- Seasoning salt (kosher or sea salt preferred)
- Optional spices: black pepper, garlic powder, onion powder, or your favorite blend
Instructions
- Dry the meat: Pat the meat dry with paper towels to ensure even seasoning.
- Prepare your workspace: Place the meat on a clean cutting board or large plate.
- Season generously: Coat both sides of the meat with a good amount of salt. Use about 1 teaspoon of salt per pound of meat.
- Add spices (optional): Enhance the flavor by adding your favorite spices or herbs.
- Rest and tenderize: Let the meat sit at room temperature for 30 minutes to allow the salt to penetrate the flesh, tenderizing it naturally.
- Remove excess salt: After 30 minutes, gently pat the meat with paper towels to remove any excess salt.
- Cook as desired: Proceed with your preferred cooking method—grilling, pan-searing, or slow cooking.
- Enjoy: Savor the tender, flavorful results!
Note: For tougher cuts, consider refrigerating the salted meat for a few hours or overnight. Rinse off the salt before cooking if left for an extended period. Adjust spice amounts to suit your taste.
Enjoy your perfectly tenderized steak!
