Here’s the takeaway: Yes, tenderize if you’re using a tough cut like flank, skirt, or round. No, if you’re using a high-end, already-tender cut. It’s that simple.
And don’t overthink it. A few whacks with a mallet or a little scoring won’t ruin dinner. It’ll probably make it better. You’re not a chef; you’re a curious cook having fun.
So next time you’re staring at a steak, ask yourself: "Is this a bully or a buddy?" If it’s a bully, show it who’s boss. Tenderize away, and enjoy every bite.
