How to Tenderize a Savory Steak Recipe
Ingredients:
- Steaks, roasts, or leaner cuts of beef (e.g., flank, chuck)
- Seasoning salt (preferably kosher or sea salt)
- Optional: black pepper, garlic powder, onion powder, or your favorite spices
Instructions:
- Preparation: Ensure the meat is completely dry by patting it with paper towels.
- Set Up: Place the meat on a clean chopping board or a large plate.
- Seasoning: Generously coat the meat with salt on both sides, using approximately 1 teaspoon of salt per pound of meat. Add any desired herbs or spices for extra flavor.
- Tenderizing: Let the salted meat sit at room temperature for 30 minutes to allow the salt to penetrate.
- Cleaning: After 30 minutes, gently wipe off any excess salt with paper towels.
- Cooking: Proceed with your preferred cooking method, whether it’s slow cooking, pan-searing, or grilling.
For tougher cuts, consider leaving the salted meat in the refrigerator for a few hours or overnight. If letting it rest for an extended period, rinse off the salt before cooking. Adjust the spice amounts to suit your taste.
Enjoy your tender and flavorful meat!
