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Before we dive into the tenderization method, it’s crucial to understand why some cuts of steak are inherently tougher than others. Toughness in steak primarily stems from the muscle fibers and connective tissues present in the meat. Tougher cuts, such as those from the shoulder or hindquarters, have more collagen and tighter muscle fibers, requiring specific techniques to break down these structures for tenderness.
The Savory Steak Tenderization Method:
Ingredients You’ll Need:
Tougher cuts of steak (such as flank, skirt, or round steak)
Meat tenderizer (optional)
Salt
Seasonings of your choice (pepper, garlic powder, paprika, etc.)
Olive oil or cooking oil spray
INSTRUCTIONS:
Detailed Method:
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