Your grandmas’s old meat mallet isn’t just a dusty relic—it’s your best friend here. Grab that textured side (the one that looks like a tiny waffle iron) and whack your steak with love and purpose. Don’t go full Thor on it—gentle, rhythmic taps are key; you want to break up those tough muscle fibers, not create a crater.
I like to place the steak between two sheets of plastic wrap first. This prevents tiny meteorites of raw meat from hitting your ceiling—trust me, I’ve played “steak-on-the-wall” before. After a few rounds, you’ll feel the steak get floppy and pliable, like a soft leather glove. That’s the sweet spot.
