On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large.
Let steak sit on the plate for 45 minutes, then flip and repeat time.
I do this at room temperature.
You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. (we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak(s) on a rack over a cookie sheet to air dry.
Do NOT cover.
You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill.
Allow steak to "age" for 3 1/2 hours, up to 5 hours.
*I do not place my steak(s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak(s) out one hour before you grill.
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