How to Marinate a Steak

[LEVI]

The first time I tried this I was surprised at how tender and delicious the steak turned out.

You need to use a coarse sea salt or kosher salt.

Step 1:
Lay your steak out on a plate and sprinkle on approximately 1 teaspoon of kosher/sea salt. Use a thick, heavy layer of coarse salt. The 1 teaspoon is just a guide. For even more flavor, add crushed garlic to the salt or other herb to the salt. As the salt enters the muscle fibers, it will take the garlic or flavor of the herb with it.

Step 2:
Flip the steak over and cover the other side too. Press the salt granules in a little bit.

Step 3:
Leave the steak out at room temperature, covered with salt and watch as the steak’s natural juices increasingly rise to the skin as it tenderizes for at least an hour for every inch of thickness. 1 ½ inch would be 90 minutes. ½ inch would be 30 minutes.

Salt has a high affinity for water, and steak is full of moisture especially on the surface. The salt coating will pull the moisture to the surface and mop it up.

First, the salt pulls the moisture (water content) to the surface. There will still be plenty of moisture inside the steak.
The moisture in the steak will also wick some of the surface salt into the meat, helping to season it internally.

Step 4:
When the time is up, rinse the meat thoroughly and pat it completely dry with paper towels. If you don’t pat super-dry, you’re basically steaming the meat. Steamed meats are bland and less flavorful.

[indybr05]

i love to marinate with a litle osy sauce, sesame oil and ginger, its great!