Salting

• For every inch of thickness, salt your steaks for one hour. Set your steaks onto a plate and place it on the counter top. Liberally apply kosher salt to both sides of your steak to being the tenderizing process. Initially, the kosher salt will draw the water from inside the steak to the surface. As the water begins to dissolve the salt, it will slowly be reabsorbed into the steak. According to the experts at Steamy Kitchen, the reabsorbed kosher salt will actually break down the connective tissues and internal proteins in the meat and improve the overall texture of the steak. Rinse your steaks well to remove excess salt. Pat them dry with a paper towel.

Marinating

• Avoid expensive prepackaged marinades that are high in sodium by creating your own at home with a few simple ingredients. Marinades with kiwi, pineapple and papaya contain enzymes that have a tenderizing effect on the meat. Puree your favorite tropical fruit in a food processor, then mix in a few teaspoons of soy sauce, sesame oil, crushed garlic and a pinch of black pepper for a simple yet delicious recipe. In addition to the tenderizing the steaks, marinating will also infuse the meat with vibrant flavors.

Cooking

• Allow your steaks to reach room temperature before cooking. Cold steaks will retract and toughen when introduced to heat. Pan searing will encrust the steak while sealing the internal juices within. Heat a few tablespoons of olive oil in a cast-iron skillet. Sear your steak for approximately five to six minutes on each side depending on your preferred doneness. When grilling, use low to medium heat to prevent overcooking. Flip your steak only once to prevent punctures to the meat. For steaks with a thickness of 1 to 1 1/2 inches, cook three to four minutes on each side for medium-rare.

Monitoring Internal Temperature

• Using a meat thermometer will allow you to track the process and avoid overcooking your steaks. Insert the needle of the thermometer into the thickest part of the steak. Rare steaks will have an internal temperature of around 120 degrees Fahrenheit while medium rare will clock in at around 125 F. Cutting your steak too early will cause the internal juices to escape. Allow your steak to rest for about 15 to 20 minutes after cooking to ensure it remains tender and juicy.