This easy tenderizing procedure will bring out the best in your favorite cuts of meat, making them juicier and tastier. Any meal, from a juicy steak to a substantial stew made with tougher cuts, will reach new levels of flavor when cooked with this method.

Steaks, roasts, or leaner cuts of beef (flank, chuck, etc.) are acceptable ingredients.
Seasoning: salt (ideally kosher or sea)

Add your favorite spices, such as black pepper, garlic powder, onion powder, or ezoïc, if desired.
Methods to Perfectly Cook a Dry Thin Steak…

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