Pintrest has some good information. In this case, a way to feel a steak from the outside to know how it is finished on the inside. Perhaps some of you have already seen me give this visual (and others) at the Farmer's Market at 10th and Grove in the summer months.
Next~THE TENDER STEAK SECRET~Sea Salting your steaks for one hour per inch of thickness and letting the sea salt do its magic!
How does Sea Salting work? I STOLE the following directly off this web article (which has a much more thorough description).
All of you who season JUST before grilling – this is what you are really doing to the meat. Did you know that? All the water comes to the surface and if you don’t pat super-dry, you’re basically STEAMING the meat. Plus, your salt just sits on the surface of the steak, leaving the interior tasteless.
Now – note that only a little of the salt gets to go back into the meat. Don’t worry – you aren’t going to be eating all that salt! And hey, it is the sea salt with all of those minerals we need for health!
I can hear it now..BUT!!! What of all the water that stayed on the surface of the meat? Aren’t you drawing all the moisture out of the meat? Will it taste like a salt lick? (*%!*%!@#!#!!! I DON’T UNDERSTAND THIS STEAK RECIPE!!!
Pull your pants back on and keep reading…
And if that does not look yummy enough, try one of these mrinades (not all of the ingredients meet the healthy eating guidelines)