Savory Steak Tenderization Method Recipe

Savory Steak Tenderization Method Recipe

Apply this easy yet efficient tenderization technique to your favorite beef pieces to improve their flavor and suppleness. This method will take any meal to new culinary heights, whether you’re cooking a tender steak or softening harder cuts for a filling stew.


  1. Meat of your choosing (chuck, flank, or steaks, roasts, or tougher cuts)
  2. Salt (ideally sea salt or kosher salt)
  3. Garlic powder,
  4. onion powder,
  5. black pepper, and/or any desired ingredients are optional.


  • To prepare the meat, remove any excess moisture by patting it dry with paper towels.
  • Transfer the meat to a sizable platter or a sanitized chopping board.
  • On both sides of the meat, evenly distribute a large pinch of salt. For every pound of beef, use around one teaspoon of salt.
  • You can add more spices or seasonings to the meat if you’d like, just to suit your tastes.
  • Allow the meat to come to room temperature for around half an hour so that the salt can begin to seep through the surface and begin to tenderize the flesh.
  • Use paper towels to gently pat the meat to remove any remaining salt after 30 minutes.
  • Continue using the cooking method of your choice, be it slow cooking, pan-searing, or grilling.
  • Savor your juicy, tender beef.


  • For optimal tenderization, you may want to refrigerate tougher portions of beef with salt for a longer period of time—up to several hours or even overnight. If you plan to let it sit for a long time, rinse the salt before cooking. Adapt the amount of seasoning to your own taste preferences.

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