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Using a meat mallet or the back of a heavy skillet, gently pound the steak to further break down muscle fibers and tenderize the meat. Work evenly across the surface of the steak without tearing it.
For a more intense tenderization, consider using a Jaccard meat tenderizer, which creates small channels in the meat to promote even cooking and tenderness.
Step 5: Cooking Preparation:
Preheat your grill, skillet, or broiler to high heat.
Lightly brush the steak with olive oil or use a cooking oil spray to prevent sticking and promote browning.
Step 6: Cooking the Steak:
Cook the tenderized steak over high heat for a shorter period to achieve desired doneness without overcooking. Use a meat thermometer to gauge internal temperature for your preferred level of doneness.
Step 7: Resting and Serving:
Allow the cooked steak to rest for a few minutes before slicing. This helps redistribute juices for optimal juiciness.
Slice the steak against the grain to further enhance tenderness and serve immediately.
Tips for Success:
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