How to turn a $5 Steak into a $50 Steak
Well the Steamy Kitchen says, use a lot of salt and let it sit for an hour before you are ready to grill.
Buy a cheap cut of "choice" meat, then salt, salt, salt the heck out of that thing—for only one hour before grilling, and then pat it dry. By doing so, your salt is breaking in your meat and loosening some of its protein strands, making it hold flavor better and cut like the steakhouse commercials of your dreams
- Use kosher or sea salt, not table salt <– that is important. It will not work well with tiny tiny grains of table salt.
- Use steaks 1″ or thicker.
- Check out her chart below on how much salt you use for each side.
- After you are done, rinse off the salt and pat to dry.
| Meat | Salt Per Side | Time |
| Less than 1″ | 1/2 tsp each side | 15 min |
| 1″ thick cut – about 4″ across | 1/2 tsp each side | 30 min |
| 1.25″ -1.5″ (NY Strip, Ribeye) standard thicker steaks can sit longer to let the salt do its work throughout meat | 3/4 – 1 tsp each side | 45 min |
| 1.25″ – 1.5″ manly-man T-Bone, Porterhouse – more surface area means you use more salt | 1-2 tsp each side | 45 min |
| >1.5″ Massive ginormous “Barney Rubble” porterhouse | 1-2 tsp each side | 1 hr or more |
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