It’s never a bad idea to tenderize your meat depending on the cut. To do so, find the meat tenderizer powder in your grocery store's spice aisle.

The science of tenderization is about loosening and breaking down the collagen fibers that strengthen muscles. Tenderizer uses enzymes called proteases that interact with the collagen.

Bromelain and papain, found in pineapple and papaya, are two protease enzymes in the mixture that dissolve the tight chain of amino acids that form collagen.

Leaving tenderizers on for more than a few minutes, or up to half an hour for an especially thick cut, risks over-tenderizing, turning your meal into a less appetizing, gelatinous consistency.

If you want to infuse your meat with flavor on a deeper level, you'll have to remember to season it separately, at least a couple of hours beforehand.