9 secrets to tender meat (only chefs know them )

Cooking a steak is quick and easy; anyone who has cooked it knows. However, obtaining tender and succulent meat takes work. To get results similar to those in a restaurant at home, special attention must be paid to specific details that make a big difference.

To find out how to get tender and succulent steaks, discover the eight secrets to making the meat very tender: click the arrows in the photo to continue reading.

When you defrost meat, make sure you do it right: the heart must have at least an hour of thawing in the fridge so that its temperature is uniform and cooking is homogeneous.

The meat must be salted before cooking, as the salt extracts the liquids contained in its heart, creating an effect that will make it even tastier.

Salt the meat in advance, up to 24 hours before cooking.

One of the most loved and widespread meats is beef. In this case, it is essential to remember that not all cuts require the same cooking method.

The more significant parts should be cooked at a standard temperature, around 200°C, while the fatter ones should be cooked at a lower temperature.

Always ask your trusted butcher how to cook them best.

Always use a meat tenderizer to soften and flatten tougher cuts, especially those high in muscle fiber.

Of course, be careful to do it sparingly, or your steak will be a disaster!

Marinating is a great little secret for making very tender steaks with a much better flavor.

Marinating consists in immersing the cuts of meat in a mixture (there are infinite recipes) of oil, lemon, and aromatic herbs for some time to flavor it.

The complex proteins are broken down when the marinade is made with acidic solutions, such as lemon juice. The tenderness of the steak you will serve also depends on this.

Before cooking the meat in the oven, sauté it on each side for a couple of minutes in two tablespoons of olive oil in a hot cast iron skillet.

When a crust forms, you can put it in the oven. In this way, the meat juices will remain shielded, and the oven will not dry them.

Don't wait until the meat gets tough in the fridge to cook it.

The best time has just come from the butcher shop, i.e. when it contains the most juices.

Over time these disappear so that cooking can make it too dry.

This is an essential accessory for cooking meat in the best way.

Depending on the type of meat and its cut, different temperatures are ideal.

Applying this thermometer and using it throughout cooking means you can't go wrong, and cooking will be ideal.

Remember to add an ice cube in the center when preparing ground beef and forming hamburgers or steaks.

This will allow, during cooking, to maintain an ideal humidity and enjoy very tender steaks!