Choose tender cuts like sirloin, tenderloin, or chuck roast
Cut the beef against the grain
Trim excess connective tissue
Marinate with acidic ingredients like vinegar, lemon juice, or yogurt
Add salt early to help break down muscle fibers
Use a meat tenderizer or pound the beef lightly
Sear the beef quickly over high heat
Cook low and slow for tougher cuts
Avoid overcooking
Simmer in liquid until fork-tender
Rest the beef before serving
Slice thinly after cooking
Use a pressure cooker or slow cooker for tough beef tips