You have several options when it comes to cooking your steak. Regardless of the method, always allow the meat to come to room temperature before cooking.
Savory Steak Tenderization Recipe
Pan-Searing Method:
Preheat a cast-iron skillet until it’s smoking hot.
Sear steak for 2-3 minutes per side.
Finish in a preheated oven at 400°F for 5-7 minutes.
Grilling Method:
Preheat the grill to high heat.
Cook steak for 3-4 minutes per side.
Move to indirect heat to finish cooking.
Use a meat thermometer to check doneness:
Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well-done: 160°F and up
Pro Tip: Always rest the steak for 5-10 minutes before slicing. This allows the juices to redistribute evenly.
Step 5: Slicing and Serving
How you slice your steak can make a big difference in texture. Always cut against the grain to shorten the muscle fibers and ensure tenderness.
Serve with:
Roasted vegetables
Garlic mashed potatoes
Herb butter or chimichurri sauce
A bold red wine like Cabernet Sauvignon
Additional Tenderizing Techniques
While salt tenderization is powerful, here are some other methods you can combine or try separately:
Mechanical tenderizing – Use a meat mallet to break down tough fibers.
Acidic marinades – Use vinegar, lemon juice, or yogurt to help soften the meat.
Enzymatic tenderizers – Pineapple or papaya contain natural enzymes like bromelain and papain.
Sous vide cooking – Low and slow cooking in a water bath ensures even tenderness.
Common Mistakes to Avoid
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