Tenderized Steak

Tenderized Steak

Transform tough cuts of steak into tender, juicy, and flavorful meals with this easy tenderization method, perfect for home cooks of all levels.

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Prep Time 45

Cook Time 10

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 lbs tough steak (flank, skirt, round, or chuck) Choose one or a mix of tougher cuts.
to taste kosher salt or sea salt Generously rub on both sides.
optional meat tenderizer powder (like Adolph's or papaya-based) For additional tenderness.
as needed tablespoons olive oil or cooking spray For searing.

Seasonings

to taste freshly ground black pepper Adjust according to preference.
to taste garlic powder
to taste smoked paprika
to taste onion powder
to taste chili flakes For a bit of heat.
to taste dried herbs (oregano, thyme, rosemary) Choose your favorites.

Method

Preparation

Score or pound the meat lightly to about ¾-inch thickness to break up muscle fibers.
Rub a generous amount of kosher salt into both sides of the steak and let it rest uncovered at room temperature for 30-45 minutes.
Rinse off the salt under cool water and pat dry with paper towels.
Drizzle with olive oil and generously apply your chosen seasoning blend on both sides.
Let the seasoned steak sit for 10-15 minutes to let flavors soak in.

Cooking

Heat a cast iron skillet or grill over high heat, add oil and sear the steak for 2-3 minutes per side for medium-rare or 3-4 minutes for medium.
Only flip once to develop a good crust.
Remove from heat and let the steak rest for 5-10 minutes before slicing against the grain.

Nutrition

Serving: 1gCalories: 350kcalProtein: 60gFat: 15gSaturated Fat: 5gSodium: 1500mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze sliced steak for up to 2 months. Always slice against the grain for more tender bites.

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