Step-by-step on how to get the most delicious results!

There are many methods to achieving star status. We’ve done our research. To get your rigid meat tender, we went to the experts for 7 simple ideas to avoid any meat-marinating mistakes:

Physically tenderize the meat.

For tougher cuts like chuck steak, a meat mallet can be a very effective way of breaking down those tough muscle fibers. A slight pounding with the ragged edge of a meat mallet will do the trick nicely.

Use a marinade

Cuts like flank or skirt steak make incredible grilling steaks. But they’re so tough that you can’t really eat them without a bit of marinade action happening first.

Using acidic ingredients like vinegar, lemon juice, or buttermilk when marinating meat adds flavor and breaks down tough meat, giving it a “pre-cook” before it hits the grill.

Don’t forget the salt.

Whether or not you’re marinating, salt the meat before cooking. It draws moisture inside the meat, concentrating the flavors and creating a natural brine.

Let it come up to room temperature.

This is especially critical with grass-fed beef and other lean cuts. Since they don’t have much fat, they’re less forgiving if slightly overcooked. Letting the meat sit at room temperature on the counter for about 30 minutes before cooking will help it cook more evenly.