First, wrap the meat in plastic wrap. Otherwise, you’ll send raw beef chunks flying across your kitchen. (I speak from experience: cleaning cow bits off the ceiling is not a fun Saturday.) Then, aim for even strokes—don’t go full Thor on one spot, or you’ll create a meat crater.
Flip the steak every few hits. This ensures every inch gets the same tender love, and you don’t end up with a steak that’s tender on one side and still tough enough to stop a bullet on the other.
The “Sandbag” Hack That Changed My Life
If you don’t have a mallet, don’t panic. You can use a rolling pin, the bottom of a heavy skillet, or even a wine bottle. But hold up—my favorite trick? Place the steak inside a resealable plastic bag, then whack it with a cast-iron skillet. It’s like a punchline for dinner.
Jaccard Meat Tenderizer How To Use at Roberto Stiefel blog
Pro tip: Put a kitchen towel under the bag to deaden the noise. Otherwise, your neighbors will think you’re practicing for a boxing match with a side of beef.
