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Why do some steaks taste so good while others can be very tough? There are plenty of tenderizers out there but the easiest method is simple Kosher or sea salt! It draws the water out of the steak and leaves you with a tender masterpiece. Fine steak houses dry age their cuts but it can take many weeks and isn't practical at home. Using this method you can take cheap cuts like sirloin and get a very good steak our of it. With better cuts like NY strip and ribeye the results are fantastic. I've never bothered doing it with filet minion because it already perfect!
Steaks of 1" - 1 1/2" thickness. Ribeyes rarely need tenderizing but NY strip steaks and sirloins almost always do.
Lots of salt either Sea Salt or Kosher is best because they tend to be flat flakes not granules like table salt
Rinse and pat dry the steak then literally cover the steak with salt till the meat is barely visable on both sides.
Place on a plate and let stand in the refigerator for 1 - 1/2 hours. You will see the water leach to the surface. Rinse again in water and pat very dry. Then you are ready to cook.
From here you can add whatever you like, pepper, montreal steak seasoning, various herbs, whatever you like.
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1st Keep
 BrianDonnaMcBride
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katharinemcbride
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