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Dry the Meat: Pat meat dry with paper towels.
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Salt: Place on a cutting board or plate and generously salt both sides (1 tsp per pound). Add optional spices or herbs for extra flavor.
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Rest: Leave at room temperature for 30 minutes to let the salt penetrate and tenderize the meat.
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Pat Dry: Gently pat with paper towels to remove excess salt.
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Cook: Grill, pan-fry, or slow-cook as desired.
