Things You'll Need
Kosher or sea salt
You can prepare steaks at home that are just as tender as the steaks you get at a steakhouse. The key is to heavily salt the steaks to make them tender before cooking.
Pile on the kosher or sea salt. Salt pulls moisture out of the meat and then dissolves some of the salt, absorbing it back into the meat. The salt relaxes the proteins in the meat, resulting in a tender, juicy steak. Completely cover the steaks with salt.
Allow the steaks to sit at room temperature one hour for each inch of thickness. For example, if your steaks are 1.5 inches think, allow the salt to do its work for 1.5 hours before cooking.
Rinse off the steaks under water and pat dry with a paper towel.
Never use table salt, which is more fine than kosher or sea salt. It will dissolve far too quickly for this method to work properly.