
Key ingredients • Any “select” cut steaks (e.g., Filet, sirloin, rib eye, porterhouse, T-bone, NY Strip) • Sea Salt • Herbs • Spices (optional)
How salting works? • Salt draws out water from meat • Water dissolves salt and some of it gets sucked back into meat • Salt does something funny to the protein cells • When cooked, the relaxed, tangled proteins trap liquefied fat and meat juice • Relaxed proteins = t-e-n-d-e-r meat • http://youtu.be/JcnZD5r9sts
Key points • Liberal use of sea salt • Season both sides of steak • Steaks 1” or thicker • Wait at least 30-45 minutes • Rinse steaks and pat dry before grilling • Prepare seasoned butter to finish steaks to taste