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Savory Steak Tenderization Method Recipe


This easy tenderization procedure will bring out the best in your favorite pieces of meat, making them more juicy and flavorful. Any meal, from a juicy steak to a substantial stew made with harder cuts, will reach new levels of flavor when cooked with this method.

Steaks, roasts, or leaner cuts of beef (flank, chuck, etc.) are acceptable ingredients.

Seasoning salt (ideally kosher or sea kind)

Add your favorite spices, such as black pepper, garlic powder, onion powder, or ezoic, if desired.

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How to Follow

First things first, make sure the meat is completely dry before cooking by patting it with paper towels.

Once you have a clean chopping board or a big plate, set the meat on top.

The ezoic

Coat the meat with a good quantity of salt, making sure to coat both sides. To season meat, use about 1 teaspoon of salt for every pound.

Just add more herbs or spices to the meat if you want it more flavorful.

To begin tenderizing the beef, let it aside at room temperature for 30 minutes so the salt may soak into the flesh.

The ezoic

To remove any extra salt, gently massage the meat with paper towels after 30 minutes.

Continue cooking according to your preferred manner, whether it slow cooking, pan-searing, or grilling.

The meat is delicate and tasty; savor it!

Note from Ezoic: If you’re using salt to tenderize harder slices of meat, you might want to leave them in the fridge for a few hours or perhaps overnight. Before cooking, rinse the salt off if you want to let it rest for a long time. To suit individual taste, adjust spice amounts.


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