Choose tender cuts like ribeye, tenderloin, strip steak, or sirloin
Slice against the grain
Marinate with acid, oil, and seasoning
Use a meat mallet to pound tougher cuts
Salt the beef before cooking
Cook low and slow for tough cuts
Avoid overcooking
Rest the meat after cooking
Use a meat thermometer
Sear first, then finish gently
Braise in liquid for tougher cuts
Add baking soda to thin slices before stir-frying
Cut into smaller pieces for quicker, even cooking
Let the beef come to room temperature before cooking
Use a sharp knife when trimming and slicing