The deal is, you (rather heavily) salt both sides of a steak, then set it aside to rest for one hour for each inch of thickness. This will, apparently, yield a juicy, flavorful and – not to worry – a not too salty piece of fried, grilled or broiled animal protein (this is because we’re gonna rinse all that salt off and thoroughly dry the steak before cooking).
Simple, no? First things first, determine how thick your steak(s) is/are.
Note: I tested this method on two different cuts, one bone-in supermarket T-bone, and one boneless supermarket bacon wrapped sirloin. Both turned out tender and flavorful, but the sirloin was a just a touch on the salty side. I am uncertain if that was because I was a bit overzealous in my salting, or because of the bacon, or, mebbe more likely, a fair amount of that salt got lodged between the edge o’ the sirloin and the bacon and I didn’t get it gone in a good manner. Still and all, both steaks were tender, tasty, and a bit better than what I have come to expect from the supermarket (Costco has kinda spoiled us for nice cuts of meat).
My test steaks were all one inch thick, so I arranged them on a reasonably flat plate or dish, then added quite a bit of coarse sea salt to both sides and let them rest for an hour; if you look closely at the second salted image, you’ll notice pockets of moisture on the surface, this is a good thing, and the whole point of salting.
After one hour, rinse the steaks really well, and then thoroughly dry.
Now, you’re ready to season and cook as you will. I chose not to add additional salt to my steaks, but black pepper and garlic and onion powders worked a treat before broiling for five minutes, then flipping and broiling for another three minutes, then removing the steaks to a platter and letting ’em rest in a warm spot for five or ten minutes.
Nice! We had the T-bone with and Iceberg, asparagus, and bacon salad with good blue cheese dressing; and the bacon wrapped sirloin with seasoned smashed cauliflower. I’ve decided that I am not loving sirloin in general, except mebbe for stew or stroganoff, but will most certainly be keeping this method in my back pocket for future grilling.