Tenderizing is like giving a hug—firm but gentle enough. Over-beating turns meat into paste; over-marinating makes it fall apart. Trust your senses: the steak should feel yielding but still hold its shape.
How to tenderize steak: 7 expert techniques for perfection
Practice on a cheap cut first. The joy is in the discovery—you’ll learn what works for your palate. And when you nail it, you’ll never look at a tough steak the same way.
What About the Vegans?
Hey, even if you don’t eat steak, this principle applies to tofu, seitan, or mushrooms. Press, marinate, or score them similarly. Good cooking is about respect for ingredients—plant or animal—and the technique is universal.
So share the knowledge! A tenderized mushroom cap on the grill? That’s next-level delicious for everyone.
