As your title states, turning a cheap cut into prime cut you are thinking of this all wrong. A cheap cut of steak has no marbling (fat) and is tough. And I can tell just from the first picture it is a good cut of meat. At least AA which is better than average.
Now turning a cheap cut into a prime cut is something totally different. Boiling the steak or not has nothing to do how good it is. All that means is that you will not develop a nice crust. But actually turning that cut of meat into something better than what it is doesn’t mean sucking all the moisture out of it, which in the end most will turn into tasty juices and the rest evaporate. If your cooking your steak on a piping hot pan, which you should be, you will absolutely be not boiling it. And if your going to try and say its bad having all that moisture because when you go and cut it, you plate turns into the Red Sea. Well after cooking you rest your steak for as long as you cooked it for or close to it. Than the fibres suck up all that delicious juices you tried wringing out by pre-salting.
So now to actually try turning that tough cut into a juicy tender piece of meat. There is a couple of ways. The best I find is by leaving your steak on a cooling rack for at least a day. 2-3 is better, and every day just makes it that much better. What it does is tenderizes the meat and also dries it out just a little on the outside because of the cool air circulating around the steak in your fridge, which is almost like your pre-salting. Except it will be just as juicy and more tender in the end. Almost like a quick dry aging the butcher will do. Than this way you can still salt your steak without rinsing it off.
The only downside to this is it will need to be done a couple days ahead of time. If you don’t have the time to do so, put the steak out on the counter an hour per inch before you cook it. Which makes the inside room temp so when you cook it you don’t have to warm up the inside which make a more uneven cooking. Than you can still salt it and pepper after cooking, since the high heat burns pepper easily. Than you have to let it rest!
Just covering a steak hours ahead in salt the rinsing it off with water just baffles me. Even if it is a crappy cut of meat…. Just wrong]]>