Every once in a while, you probably crave a delicious, juicy steak. But sometimes, your wallet doesn’t quite agree with the price of those premium cuts. Fortunately, there are ways around this. You can easily transform an inexpensive, tough piece of meat into a restaurant-worthy cut with a few simple tricks. Say goodbye to chewy, tough, and tasteless meat, and hello to a filet mignon rival. Your family will be amazed, your guests won’t know the difference, and your wallet will thank you.

1. An Acidic Marinade

No, we’re not talking about harsh chemicals. Simple acids like lemon or lime juice, vinegar, yogurt, or buttermilk can be used to tenderize tough cuts of meat.

Ingredients:

• Choose an acidic base (1/2 cup):
  • Vinegar
  • Lime juice
  • Lemon juice (we chose this)
  • Buttermilk
  • Yogurt
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 sprig of thyme (optional)

Instructions:

1. Mix all the marinade ingredients together.
2. Soak the meat in the marinade. Be careful not to over-marinate—acids can weaken the protein structure and make the meat mushy. Aim for 30 minutes to two hours, checking periodically. If the edges start to look cooked, it’s been in too long.
3. Cook as desired and enjoy the tender results!

2. A Salt Rub