5. Rest the Meat
After cooking, let the meat rest for a few minutes before cutting into it. This allows the juices to redistribute, preventing them from running out and leaving the meat dry.
6. Don’t Overcook
Overcooking meat, especially lean cuts, can cause it to become tough and dry. Use a thermometer to check for the correct doneness, especially for steaks and roasts.
For ground meat, such as burgers, cook to an internal temperature of 160°F (71°C) for safety, but avoid overcooking to maintain moisture.
7. Tenderize with Salt
Dry brining: Salt the meat several hours before cooking (or even overnight). The salt draws moisture out, then reabsorbs it along with flavor. This can help break down muscle fibers.
Salt rubs: Use a coarse salt rub before cooking and let the meat sit to absorb moisture and flavor.
8. Use the Right Cooking Method
Grilling: For tender cuts like steak or chicken, grilling over high heat can be effective. However, be mindful of cooking times to avoid drying out the meat.
Pan-Searing and Roasting: For many cuts like chicken breasts or pork chops, searing on high heat and then finishing in the oven on lower heat can create a tender exterior while keeping the inside juicy.
9. Resting After Cutting
For sliced meats, such as steaks, let the meat rest after slicing, so the juices redistribute and the meat stays moist.
By combining the right cuts, techniques, and patience, you’ll consistently produce tender, juicy meats.
