All the rage on teh internets right now is this Alton-Brownesque post on turning mediocre cuts of beef into prime time steakhouse delicacies.
Never being one to shy away from quality time in the kitchen, at the grill and with a plate full of cow, I picked up a pair of inexpensive cuts from the meat counter at my local Spartan store and made with the salting.
Grilled over moderate heat (hardwood charcoal, not briquettes) along with a blend of shredded jack daniels oak barrel and shredded mesquite for smoke, about 3 minutes direct and 6 minutes indirect heat per side.
Fancy schmancy, I know but this was a labor of science!
The end result:
Damn tasty. And tender. Next time I’ll use a finer grind in the salt and wrap the salted steaks with glad wrap to make a tighter salt to meat contact and see what happens.
So for those who were hesitant to give this method a try – I say go for it. It’s time well spent in the pursuit of affordable steak dinners.