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I tried this once -- it was very salty, which I don't mind, but it was nothing special as far as tenderness.

• mousebender 17y ago
  Seconded. I salted a one-inch-thick steak about an hour ahead of grill time, with a rinse and pat-dry just before grilling. It still tasted too salty. Furthermore, even with 5-10 minutes' rest time after grilling, the steak still lost too much juice upon cutting. This method works: Preheat grill to 500 deg F. Lightly salt and pepper the steak just before grilling. Grill for 4 minutes per side per inch of thickness. Remove, call the guests in, and serve. Yum.
  • encoderer 17y ago
    You missed a step. Remove, [let rest for 5 minutes], call the guests in...
    • mousebender 17y ago
      Understood. But by the time the guests are in, it has probably rested for 5 minutes already. Any more than that, and the steak will have cooled off too much. Hey, that's the way it works for me.