Professional Recipe for Savory Steak Tenderization
Unlock the full potential of your favorite cuts of meat with this simple yet effective tenderization technique. It enhances the juiciness and flavor of your steaks, roasts, or tougher cuts, like flank or chuck, making every dish—from grilled steaks to hearty stews—a culinary masterpiece.
Recommended Cuts:
- Steaks, roasts, or leaner cuts of beef (such as flank, chuck, etc.).
Ingredients:
- Kosher salt or sea salt (for optimal seasoning).
- Optional: Black pepper, garlic powder, onion powder, or any additional spices to your liking.
Method for Tenderizing and Cooking Thin Steaks
1. Preparation:
Start by ensuring the meat is completely dry. Pat it down thoroughly with paper towels before proceeding.
2. Seasoning:
Place the meat on a clean chopping board or large plate. Generously coat both sides of the meat with kosher or sea salt. A good rule of thumb is to use about 1 teaspoon of salt per pound of meat.
3. Optional Seasoning:
If you want to boost the flavor, feel free to add additional spices, such as black pepper, garlic powder, or onion powder, at this stage.
4. Tenderization Process:
Allow the salted meat to rest at room temperature for 30 minutes. This lets the salt penetrate the meat, breaking down its fibers for optimal tenderness.
5. Removing Excess Salt:
After 30 minutes, gently pat the meat with paper towels to remove any excess salt.
6. Cooking:
Proceed with your preferred cooking method—whether pan-searing, slow-cooking, or grilling. The result will be tender, flavorful meat, perfect for any meal.
Additional Tip:
For tougher cuts of meat, you may want to let the salted meat rest in the refrigerator for several hours, or even overnight. If leaving it for an extended period, be sure to rinse off the excess salt before cooking. Adjust the seasoning to taste after rinsing.
Enjoy your perfectly tenderized and flavorful steak!
