Introduction
Enhance the flavor and juiciness of your favorite meat cuts with this simple tenderization procedure. Whether you’re cooking a succulent steak or a hearty stew, this method will elevate your dishes to new heights of deliciousness.
Ingredients
Steaks, roasts, or leaner cuts of beef (such as flank or chuck)
Seasoning salt (kosher or sea salt preferred)
Optional: Black pepper, garlic powder, onion powder, or other preferred spices
Instructions
Preparation:
Ensure the meat is completely dry by patting it with paper towels.
Place the meat on a clean chopping board or large plate.
Seasoning:
Coat the meat generously with seasoning salt, covering both sides. Use approximately 1 teaspoon of salt per pound of meat.
Optionally, add desired spices for extra flavor.
Tenderization:
Allow the salted meat to sit at room temperature for 30 minutes to allow the salt to penetrate the flesh.
After 30 minutes, gently massage the meat with paper towels to remove any excess salt.
Cooking:
Proceed with your preferred cooking method, whether it’s slow cooking, pan-searing, or grilling.
Enjoy the tender and flavorful meat!
