How to Tenderize Steak So That Even Cheap Cuts Taste Incredible

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2. Scoring the Surface

Using a sharp knife, lightly cut shallow lines across the surface of the steak.

• Cut in a crosshatch pattern
• Don’t cut too deep—just the surface

This helps:

• Break muscle fibers
• Allow marinades to penetrate better

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Method 2: Salt — The Most Powerful Tenderizer You Already Own

Salt is one of the most underrated steak tenderizers.

Why Salt Works

Salt draws moisture to the surface of the meat. Over time, that moisture dissolves the salt and gets reabsorbed, breaking down proteins.

How to Use Salt Correctly

1. Season steak generously with salt
2. Let it rest uncovered in the fridge
   • 40 minutes minimum
   • Up to 24 hours for best results
3. Cook as usual

This technique:

• Tenderizes
• Enhances flavor
• Improves browning

It works on all cuts, cheap or expensive.

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Method 3: Marinades That Actually Work

Not all marinades tenderize meat. Many only add flavor.

What Makes a Marinade Tenderize Steak?

Effective marinades contain one or more of the following:

• Acid (vinegar, citrus, yogurt)
• Enzymes (pineapple, papaya, kiwi)
• Salt

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Acid-Based Marinades

Acids help loosen muscle fibers—but timing matters.

Good Acid Options

• Vinegar
• Lemon or lime juice
• Wine
• Yogurt or buttermilk

Important Rule

Don’t over-marinate.

• 30 minutes to 2 hours is ideal
• Too long can make meat mushy

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Enzyme-Based Marinades (Use Carefully)

Fruits like pineapple and papaya contain enzymes that break down protein aggressively.

Best Practices

• Use small amounts
• Marinate for 15–30 minutes only
• Rinse and cook immediately

These are powerful and effective—but easy to overdo.