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2. Don't Break The 6 Golden Rules Of Marinating Steak

   www.aol.com/dont-break-6-golden-rules-201100685.html

   Contrary to popular belief, marinades do not tenderize steak. Both the acid and salt in the marinade can denature the proteins, which will lead to a softer texture on the surface of the meat, but ...

3. Flank Steak Is the Best Cut and All of These Recipes Prove It

   www.aol.com/flank-steak-best-cut-recipes...

   Flank steak is best when made with a quick marinade that helps to tenderize the meat ... Pepper steak is all about cooking the steak quickly so it stays nice and juicy in the sweet and savory ...

4. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

   www.aol.com/heres-handy-dandy-guide-different...

   In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...

5. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]

6. Meat tenderizer - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderizer

   Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [1] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [2] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.

7. How to Cut Steak Against the Grain — and Why It Matters - AOL

   www.aol.com/cut-steak-against-grain-why...

   How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...