Use a meat mallet to pound the steak evenly
Slice the steak thinly against the grain
Sprinkle with kosher salt and let sit 20 to 40 minutes
Use a quick marinade with acid like lemon juice, vinegar, or yogurt
Add salt and a little baking soda, then rinse and pat dry
Score the surface lightly with a knife
Choose naturally tender cuts like ribeye, tenderloin, or strip steak
Cook to medium-rare or medium and avoid overcooking
Rest the steak before slicing
Cut into smaller pieces before cooking for faster tenderness