This Method was amazing! Hands down the most juicy and tendor steak I have ever made! It was perfection! I bought NY strip cuts that were 1″-1.25″ thick and sea salt. I was in a hurry and didn’t realize that the salt was in a grinder. I couldn’t get it out so I had no choice but to grind the sea salt on my cuts. I was worried it would be too salty but I went ahead and grinded generously on the meat. As with any grinder there were bigger pieces of salt mixed with smaller graines but it worked out perfectly! I actually started the process at my house and hauled the meat to my sisters house. It ended up being 1 hr 38 mins before I was able to rinse and dry the cuts but it still worked just right! All 7 people who ate a steak claimed that it was the best home grilled steak they have ever eaten. Very pleased! Thanks for sharing this!
Question: how will this work to tenderize a cut of fajita meat? They’re typically and inch or so thick. Traditional fajitas are tenderize by marinating overnight. Personally I prefer to just season and grill fajitas but sometimes would like the meat to be a little more tendor.