whatever meat (beef) Im using, no matter how expensive, so whenever i grill it, it turns into this hard, inedible, unable to cut it, wasted piece of steak.
I wanted to know if anyone here knows what i need to do beforehand in order to get it soft like they do in restaurants. Should I brine a beef steak the night before, or what?
I'd appreciate any advice. Thanks.
I wanted to know if anyone here knows what i need to do beforehand in order to get it soft like they do in restaurants. Should I brine a beef steak the night before, or what?
I'd appreciate any advice. Thanks.