Should you use salt or baking soda to tenderize steak? Salt is usually better for a whole steak, while baking soda works best on thin strips cooked quickly; neither softens the connective tissue in cuts that need slow cooking.
Essential Concepts
Whole steak: salt. Thin strips: baking soda. Collagen-rich cuts: slow cooking.
Related posts: [How to Dry Brine Steak](/how-to-dry-brine-steak/) and [How to Tenderize Tough Steak](/how-to-tenderize-tough-steak/).