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I watched an episode of ATK on PBS and they talked about salting a steak and then cooking. I have been doing that for a long time but I always used course Kosher salt, ATK used fine grind Kosher salt and measured out the amount.My first try with this method. 1/2 teaspoon of Kosher salt to each side of a 11/2inch (+/-) choice ribeye from Costco. I did this in the morning put the fridge until the evening. This is almost a perfect cut.. the deckle (spinals dorsi), my favorite part, half circles the eye
This was the juiciest and most tender steak cooked to date. I will be using this salting method again.