The power of tenderizing meat through a salt rub (full recipe below) is a culinary technique that has stood the test of time, rooted in both science and tradition. This method harnesses the innate properties of salt to transform tough cuts of meat into succulent, mouthwatering delicacies.
When a salt rub is applied to the surface of meat, the salt begins to draw out moisture from the meat's cells through osmosis. As the moisture is drawn out, the salt dissolves and creates a brine that is then reabsorbed into the meat. This process not only seasons the meat but also begins to break down its muscle fibers, effectively tenderizing it.
The process is further enhanced by the fact that the salt interacts with the meat's proteins, causing them to unwind and relax, resulting in a more tender texture. Over time, the salt also helps to denature the proteins, allowing them to retain more moisture during cooking, resulting in juicier and more flavorful meat.
Salt Rub Tenderization TechniqueIngredients1 tablespoon rosemary
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
salt (as desired)
your cheap beef cut
Directions1. Lay out cheap beef cut on cutting board.
2. Mix together all the ingredients in the rub and coat beef as desired. The amount of salt you want to use depends on your taste. Let the beef sit on the counter for one hour per inch the meat is thick.
3. Then, wash the salt off, and pat it dry. On the right is tenderized beef and on the left is regular, untenderized beef. Look at the difference:
4. Throw on any seasonings as desired (no more salt). Cook it like you normally would, and enjoy the final result!
Don't forget to watch the video below to see this technique in action!
