First, make sure the meat is completely dry before cooking by patting it with paper towels.
Once you have a clean cutting board or a large plate, place the meat on top.
The ezoic
Coat the meat with a good amount of salt, making sure to coat both sides. To season the meat, use about 1 teaspoon of salt for every pound.
Just add more herbs or spices to the meat if you want it to be more flavorful.
To begin tenderizing the beef, set it aside at room temperature for 30 minutes so that the salt can soak into the flesh.
To remove any excess salt, gently massage the meat with paper towels after 30 minutes.
Continue cooking according to your cooking method, whether it’s slow cooking, pan-frying, or broiling.
The meat is delicate and tasty; Enjoy it!
Note from Ezoic: If you’re using salt to tenderize tougher slices of meat, you may want to leave them in the fridge for a few hours or maybe overnight. Before cooking, rinse off the salt if you want to let it sit for a long time. To suit everyone’s tastes, adjust the quantities of spices.
