Steaks, roasts, or leaner cuts of beef (e.g., flank or chuck)
Seasoning salt, preferably kosher or sea salt, is recommended.
Optional:
Additional seasonings such as black pepper, garlic powder, onion powder, or any other favorite spices.
Directions
Preparation:
Make sure the meat is well dried by gently pressing it with paper towels.
Position the meat on a pristine cutting surface or spacious platter.
Seasoning: Apply a liberal amount of seasoning salt to the meat, ensuring that both sides are well covered. Utilize around 1 teaspoon of salt for every pound of meat.
If desired, you may choose to use other spices to enhance the taste.
Tenderization: To enhance tenderness, let the salted meat rest at room temperature for 30 minutes, allowing the salt to deeply enter the flesh.
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