Savory Steak Tenderization Recipe
Why Tenderizing Steak Matters
Tenderizing steak isn’t just for tough cuts; even premium cuts benefit from a little extra care. The process helps break down muscle fibers and connective tissues, allowing flavors to penetrate deeply and giving the steak a buttery texture. It also reduces cooking time and improves the overall eating experience.
Many home chefs overlook this step, but it’s one that professionals swear by. According to Serious Eats, even the best steaks can become dry or chewy without proper preparation. Investing time into tenderizing ensures that your meat lives up to its full potential.
Choosing the Right Cut of Meat
Before diving into the recipe, it’s important to start with a quality cut. Here are some great options for tender, flavorful results:
Ribeye – Rich in marbling, ideal for pan-searing or grilling
Sirloin – Leaner, but benefits greatly from tenderizing
Flank or Skirt Steak – Tougher cuts that become incredibly tender when properly treated
New York Strip – A good balance between tenderness and beefy flavor
Not sure which cut to choose? MasterClass offers an excellent breakdown of steak cuts based on your cooking method and taste preferences.
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