Thread: Back steaks

I'm sure your method works, but I've never had to beat or tenderize a back steak.

Here's what I do, Age it for 10 days in the fridge then either vac seal and freeze or eat it.
I dry brine all my steaks, there's heaps of vids on YouTube on how to do it, but basically once thawed give them a generous salting with crushed rock salt then fridge for 8-12hrs, remove from fridge and allow to come back to room temp and then cook to your desired doneness (rare to medium rare or you've fucked it)
I usually just cut them in to 4" long sections, never had a tough one yet.
That's how I do em, don't be afraid to experiment