Dry the Meat
Start by patting the meat completely dry using paper towels. Removing excess moisture helps achieve better texture and flavor during cooking.
Prepare the SurfacePlace the meat on a clean cutting board or a large plate.
Salt Generously
Coat both sides of the meat evenly with salt. Use approximately 1 teaspoon of salt per pound of meat.
Add Spices (Optional)
If desired, sprinkle your favorite spices or herbs over the meat to enhance flavor.
Let It Rest
Allow the meat to rest at room temperature for 30 minutes. During this time, the salt penetrates the meat fibers and begins the tenderizing process.
Remove Excess Salt
After resting, gently wipe off excess salt using paper towels. This prevents the meat from becoming overly salty.
Cook as Desired
Cook the meat using your preferred method:
Pan-searing
Grilling
Slow cooking
Helpful Tips
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