Place the piece of meat in a dry and clean pan.
Cover the meat with coarse salt on all sides, and depending on the thickness of the meat is the time we will let it rest with the coarse salt.
The salt works by consuming the moisture of the meat throughout this regimen, so the meat becomes softer and more elastic.
After the time elapsed from 1 hour to 3 depending on the thickness, it was time to remove the coarse salt under the tap of running water until it had completely disappeared.
Once the diet of the piece of meat marinated with salt is finished, if we compare it with another freshly bought piece we will appreciate the distinction in the color of the meats.
The one that was treated took on a darker color and regardless of how you season it before cooking or the sauce we use, the results will be optimal.
After this diet with coarse salt, juicy, tender and exquisite meat is guaranteed.
Nothing better than checking it out for ourselves on the first occasion we have to make something very tasty, at the time of marinating and tenderizing a piece of meat to turn it into a slow delicacy for our guests!!