Tough and chewy cuts of meat can be very difficult to digest for you. To make even the cheapest and toughest cut of meat juicy, you need to tenderize it well. Tenderizing the meat will soften the hard fibers and break down the connecting tissues in the cuts, thereby making them extremely tender and juicy. Steaks, especially the cheap and least-preferred cuts, are great choices for tenderizing. In this article, we will tell you some simple ways of how to tenderize steak with salt.
How to Tenderize Steak with Salt
Before we proceed, we would like to tell you the important tips you should follow in this process:
- You can use any steak for tenderizing. Ribeye, round steaks, chucks, and flank steaks are tough cuts of meats that you can tenderize properly. However, don’t limit your choices only to these cuts. You can choose any tough cut of meat with rough edges for tenderizing purposes. At the end of the process, you’ll be surprised by how tender and juicy these tough pieces have turned into.
- Salt is one of the best tenderizing agents you can ever use. This is because salt helps to draw out the moisture from a steak. When it gets dissolved into the meat, it forms a natural brine solution, which the meat reabsorbs. Simultaneously, the steak’s lean muscle proteins get broken down, which adds more juice and softness to the steaks.
- While using salt, please ensure that you use only Kosher salt or sea salt for tenderizing steaks. The granules in these salt types are slightly coarse, which will help make the meat fresh and juicy. Please refrain from using table salt for tenderizing meat. The granules in table salt are very fine, and applying them on steaks will make the meat very salty. We will explain in the below sections how to tenderize steak with Kosher salt.
- Tenderizing meat with salt is completely different from the salt curing process. When you’re curing meat with salt, you leave the salt for about 12 to 24 hours to dry the meat and get rid of all the moisture. However, in the process of tenderizing, you leave the salt on the steaks for only about 30 to 60 minutes, so that it forms a natural brine to be reabsorbed into the meat. This way, you can rest assured knowing that tenderizing with salt will not make your steaks dry.
The Process and Steps Involved
If you’re looking to make tough and chewy steaks tender and juicy, here are the steps you need to follow.
Please remember that the steps are the same for the following two questions:
- How to tenderize steak with Kosher Salt
- How to tenderize steak with sea salt
Hence, regardless of the type of salt you use, you will learn how to make steak with meat tenderized by salt to perfection with the help of these steps:
- Clean the steaks well.
- You can use about ¼ or ½ a cup of Kosher salt or sea salt for one steak.
- Divide the total quantity of salt into two equal portions.
- On an even surface, pour the first portion completely. If you are using ½ a cup of salt, pour ¼ cup of salt on the even surface.
- Now place a steak on the salted surface. Pour the second portion now over the steak.
- Massage the salt well into the steak by rubbing thoroughly. You need to ensure that all the portions of the steak get salted evenly.
- Massage salt into the steaks one by one on the same surface to ensure that you utilize the salt’s full quantity for all the steaks.
- Place the steaks neatly in the refrigerator and allow them to cool for 30 to 60 minutes. You can take them out in 30 minutes if you don’t have enough time, but leaving them to cool for an hour is ideal. The standard rule is to allow one hour of salting time for every inch of thickness your steaks contain. For example, if the steak is about an inch thick, you can set the salting time to 1 hour. If the steak is 2 inches thick, you can set the salting time to 2 hours and so on. This is the best way to follow if you want to know how to tenderize cheap steak.
Cooking the Salted Steaks
Now that you have understood how to tenderize steak with salt, you will know how to cook them. Usually, tenderized steaks are cooked on a charcoal grill.
These are the steps for cooking tenderized steaks:
- After the salting time, please clean the steaks thoroughly to remove all traces of salt. You can soak the steaks in water for some time to get rid of the extra salt.
- After rinsing them, pat-dry the steaks to remove all the moisture content.
- You can add any seasoning of your choice only after ensuring that the steaks are completely devoid of moisture. In this process, you are free to tweak the recipe and make the steak cater to your taste preferences. You can add one spoon of garlic and pepper powder to the steaks to add a little flavor to the steaks.
- Place the steaks on a gas grill and start cooking slowly. Always remember that slow-cooking is the best solution to get flavorful and juicy steaks. If you want nicely-browned steaks, you may have to slow-cook the steaks for about 12 minutes. Have a meat thermometer to check the temperature. Stop cooking once the steaks record a temperature of 160 to 210 degrees F, for best results.
- After you have stopped cooking, allow the steaks to settle at room temperature for about 5 to 10 minutes before you enjoy them.
As you can see, the answer is simple for the question, how to tenderize steak with salt.
All you need to take care of is to use the right type of salt and allow reasonable salting time based on the steaks’ thickness.
Don’t miss out on the small steps like rinsing and patting the steak dry after the completion of the salting time, as they play a vital role in the juicy texture of the steaks.