When grilling or cooking steaks, tenderize your meat to get the most flavorful steak possible. What cut of steak you buy will determine how much tenderizing you will need. Filet mignon does not usually need tenderizing, but a New York strip, sirloin, T-bone or rib-eye steak will need to be tenderized before cooking. Following simple steps for tenderizing steak with salt will ensure your steak is juicy by the time you serve it.
Place steak on a platter and sprinkle liberally with kosher salt on both sides of the steak. Use about a 1/4 tsp. of salt for each inch of steak thickness. Let the steak sit for five minutes before covering the plate loosely with plastic wrap and placing it in the refrigerator.
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Leave the steak in the refrigerator for one hour. After one hour, remove the steak from the refrigerator and take off the plastic wrap. The steak should be coated with water. Tenderizing steak with salt will cause the meat's water to rise to the surface.
Rinse water and leftover salt thoroughly off the steak with light running water. Rinse both sides of the steak, and pat dry with a paper towel. Make sure there is no moisture left on the steak and then grill or cook it. You will have a juicy, tender cut of meat after cooking, since the salt tenderizer has seeped into the meat, releasing extra juices and preserving the flavor.
Do not tenderize steak with salt right before cooking it. The steak needs time to tenderize, preferably an hour or longer in the refrigerator to fully absorb the salt.