Salt is your best friend. Not just for flavor—for tenderness.
Here’s the weird part: salt draws out moisture, then the meat reabsorbs it. That dissolves some proteins, making them looser.
Do this 40 minutes before cooking. Or even overnight. It’s called dry-brining, and it turns a tough cut into butter.
Don’t oversalt, though. You’re not making a salt lick. Be generous but gentle.
The Acid Trip (A Tangy Trick)
Lemon juice, vinegar, or even a splash of cola? Yes, acids break down proteins.
Marinate for 30 minutes to 2 hours. Any longer, and the meat turns mushy. Nobody wants steak pudding.
Fun fact: Pineapple and papaya have enzymes that digest steak while it’s raw. Ancient cooks used it. You can too.
