Melt in your mouth, tender steak – every time!
Love a good steak? Me too! A few years ago, Hubs just came home with a hankering for steak after reading this article on how to get fabulously tender steak, no matter what the cut, choice, prime, whatever. We thought we’d give it a try. It. Was. Awesome.
Now with some of this Shelter-at-Home weirdness, we find ourselves finally assessing exactly what we have in the freezer, and looking for ways to not only eat what we have on hand, but to make it delish!
You can absolutely take ANY cut and this will work. We’ve used expensive cuts like porterhouse and rib eye (because who wants to screw up an expensive cut!?) and we’ve used cheaper cuts like chuck, flank and sirloin (because who wants cheap but chewy…?)
Whichever cut you choose, liberally sprinkle them with kosher salt.
Let the salt sit an hour for every inch of thickness.
Can you see how the salt draws water out of the steak…? It then sends it back into the steak and the salt tenderizes the protein… there’s some science-y process going on. Please refer to the original article for the scientific facts on how this works. All I can tell you is that it’s magically delicious.
It’s the same concept as brining a chicken or a turkey. (Click here for my fool proof brined chicken recipe.)
Make sure you rinse off all of the salt and pat the steaks very, very, very dry with paper towels before cooking your steak. (HH forgot to do this step the first time. The steak melted in our mouths, yes, but it was so salty it was almost inedible…)
We use a cast iron skillet to ensure that our cooking surface is very, very hot. You need a nice sear on steak, and we can’t seem to really get a good one on our grill.