When grilling or cooking steaks, tenderise your meat to get the most flavourful steak possible. What cut of steak you buy will determine how much tenderising you will need. Fillet mignon does not usually need tenderising, but a New York strip, sirloin, T-bone or rib-eye steak will need to be tenderised before cooking. Following simple steps for tenderising 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 cling film and placing it in the refrigerator.
Leave the steak in the refrigerator for one hour. After one hour, remove the steak from the refrigerator and take off the cling film. The steak should be coated with water. Tenderising 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 flavour.
Do not tenderise steak with salt right before cooking it. The steak needs time to tenderise, preferably an hour or longer in the refrigerator to fully absorb the salt.