How to Get Tender Steaks

Steak can be served with virtually any side.

Using salt is one of the best ways to get a tender steak. Salt absorbs water from the steak, and the steak absorbs some of the water back in. The salt changes the proteins in the steak from tightly bound to loosely bound. The loose proteins absorb fat and juice, thus tenderizing the steak. This process is called osmosis. You don't need to understand the science of a steak to know how to get a tender steak.

Things You'll Need

• Steak
• Kosher salt
• Pepper
• Seasoning

Instructions

1. 

   Ask the butcher any questions you have about steaks.

   Choose a steak with a pink color and check the date for freshness. Steaks come in different forms, but choosing the right steak is essential for tender results. If the steak is discolored or brown in any areas, do not buy the steak. Talk to the butcher about the freshness of the steak if you have doubts.

2. 

   Salting the steak is important for a tender steak.

   Saturate the steak in about 1 tsp. of kosher salt on both sides. The average steak is about 1 inch in thickness; use more salt if the steak is thicker than 1 inch, and less salt if it is thinner. The steak absorbs the salt giving it flavor and tenderizing the meat. Use a clean surface for steak preparation.

3. 

   Allow the steak to tenderize with the salt.

   Rest the steak for 30 to 45 minutes as it continues absorbing the salt. If you have a steak thicker than 1 inch, allow the steak to rest for one hour to one hour and 15 minutes. Watch as the water forms on the steak from the salt. Osmosis occurs during this step.

4. 

   Wash off all salt from the steak.

   Wash the steak to remove any excess salt. Pat the steak dry on both sides using a paper towel to remove any access water on the steak. Most of the salt used to tenderize will be washed down the drain. Season the steak with pepper or other seasonings.

5. 

   Grilling is a popular way to cook a steak.

   Cook the steak on a grill, a skillet, or in the oven according to your specifications. Use a cooking thermometer to get the proper temperature desired. Allow the steak to rest for five minutes before carving. This gives the steak time to redistribute moisture with positive results.

Tips & Warnings

• Try to flip the steak only once to keep the steak from drying out.

• Do not allow the steak to salt overnight. Too much salting time will make the steak dry.

• Wash hands frequently and sanitize the area when handling the steak.

References

• Steak Enthusiast: Top 10 Steak Grilling Tips; Dena P; February 2010
• The Virtual Weber Bullet; Letting Meat Rest; December 2010
• Exploratorium; Science oif Meat: What Gives Meat its Flavor?; The Accidental Scientist