nifty steak grilling tip

[dopplertx]

Last night, while surfing the net, I stumbled upon a blog post that claimed one could turn a cheap steak into something more akin to a filet by coating it in a thick layer of salt one hour before grilling it. Click the link to get an idea of the basic science of how and why this works

Comments

[decibel45]

Yeah, but NY Strip is a pretty damn good cut of meat already, no?

[equiraptor]

Depends on what you're looking for. NY Strip is relatively low on marbling (unlike, say, a ribeye), so they can be less juicy and less flavorful. If it's a "good" cow, it'll still be a good piece of meat, but if it's not as good a cow, it'll be lower on flavor and dryer. They don't tend to be tough, though.

NY Strip in one of my favorite cuts, specifically because it's low on marbling. I HATE steak with fat in the middle of it!

[paradox0220]

Mmmmm ribeye with fat in the middle. :) Wonder if this technique would be good for that? :)

PS: You guys missed some really good sushi last night; yummy!

[equiraptor]

You mised a really fun autocross. It was a great course at a great site.