My husband loves a good steak. I think if he had his way, we’d be eating steak every single night. In fact, we did eat steak every night for a bit early on in our courtship.
But, let’s face it, good steaks are a little pricey to have often. And when you have kids to diaper, a house to maintain and two dogs who demand their daily doses of kibble … well, steak falls pretty low on the totem pole. That’s why I immediately bookmarked this post at Jaden’s Steamy Kitchen. I had to try the technique she suggests.
So, I started out with a decent cut of beef (it was a sirloin) and my handy dandy container of kosher salt. (Lord, I think I’ve been watching too much Blue’s Clues …)
I slathered the salt on both sides of the meat — really thick. And then I walked away for an hour. What happened?
Just like Jaden said, the meat began to sweat. So, I washed away the salt and patted the meat as dry as I could get it. Then I lightly seasoned it with pepper and threw it on the grill. The George Foreman Grill, that is. It is winter here in Connecticut after all. What? You think I should be using my propane grill? Are you nuts? Too cold to cook outside. ‘Nuff said.
Anyway, onto the grill it went.
When it was done, I served it and tasted it and . . .
Absolutely delicious. The salt imparts a great flavor into the meat. However, neither Shawn nor I are certain that it made the meat any more tender. We’ll be using this in conjunction with an idea we have for how to break down the meat a little more and make it butter soft . . . But regardless it’s still a technique we’ll be doing again for the flavor.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.