Sprinkle a layer of large flake kosher salt on each side and let the steaks sit on a plate at room temperature for 20 minutes per each inch of thickness. The plate will fill with drained water. Then rinse the meat quickly, pat dry and cook. They will be tender!
Thanks, I will write that down and try it.
It may be a while tho. Steak is just too expensive right now. I still eat a lot of meat but it is mostly chicken and some pork. Even fish is getting high.
Old school marbled beef makes for a far better experience with any grilled steak. Lean beef requires much more help with the flavor and is more of a challenge to keep tender. I like the old steakhouses, Delmonicos, the original cellar location of Morton’s in Chicago. Give me a little appetizer tray with olives, pickles, etc. to start it all off, an iceberg lettuce wedge with chunky bleu cheese dressing made tableside, a thick bone-in ribeye, mid-rare but Pittsburgh style, charred slightly on the outside, maybe some shallot butter on top of the steak, and a baked potato rubbed in olive oil and rolled in rock salt. It’s not food for people worried about blood pressure, fat or calories and trying to make it so ruins it, imho.