I’ve waited for several tests before I posted this link because I was skeptical.  I understand the concept, which is brining without the water, but just could not believe that it worked.  I also have to go on record that I have not done a “control” experiment, nor have I actually used really cheap cuts of meat (mine have been sirloin strips and ribeyes), but I have to say this method has produced some of the best steaks I have cooked in quite sometime.  Do not use this method on tenderloin or Filet Mignon – it makes them just a bit salty (the sirloins and ribeyes have never tasted too salty).  My favorite variation is to lightly coat the steaks with some Essence, then apply the salt.  I have always used kosher salt for a minimum of 3 hours at room temperature.  Let me know how it works!

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