Okay, listen. Salt is your best friend. Not just for taste—for texture. Salt draws out moisture, then the meat reabsorbs it, which helps break down proteins.
This is called dry brining. Season your steak generously with coarse salt and leave it uncovered in the fridge for at least 40 minutes. Overnight is even better.
How to Tenderize Steak – 11 Simple Tips to Make Meat Tender
When you cook it, the salt creates a crust that’s pure gold. And the inside? Buttery soft. Try it once, and you’ll never skip this step again.
Cook it low and slow (or fast and hot)
Here’s where it gets tricky. For tough cuts like chuck or brisket, you must cook low and slow. Think 225°F (107°C) for hours. That collagen melts into gelatin.
For tender cuts? You want high heat and fast cooking. A screaming hot cast iron skillet or a grill. Two to four minutes per side. That’s it.
If you go too long on a tender cut, it turns into a shoe sole. Sadness. Use a meat thermometer—pull it at 125°F (52°C) for medium-rare. Trust the math.
