On Wednesday, July 24, 2013 5:00:59 PM UTC-5, dsi1 wrote:
> On 7/19/2013 11:56 AM, Steve Freides wrote:
>
> > http://www.steamykitchen.com/163-how...me-steaks.html
>
> >
>
> > The above was posted in a thread here a week or three ago.
>
> >
>
> > We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
>
> > piece that was a little over an inch thick and, per the article, we
>
> > salted it and left it sit for a little over an hour.
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> >
>
> > The result:
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> >
>
> > A very salty, very, very chewy steak that no one wants to eat.
>
> >
>
> > Anyone else have good results with this? My wife was again the cook -
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> > she seared it in a cast iron pan and then finished it in the oven.
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> >
>
> > Thanks.
>
> >
>
> > -S-
>
>
>
> Intriguing tittle but they'd tell you that you can turn base metal in
>
> gold to get you to read their goofy articles these days. The truth is
>
> that you can't turn a lousy steak into a great one.
>
>
>
> If you want a really tender steak, you could leave it wrapped in it's
>
> package in the fridge for a couple of weeks till it's pretty stinky.
>
> Rinse it off and leave it opened in your refrigerator for a few days
>
> until it looks scabby. Don't forget to flip it over to dry the other
>
> side. Grill medium rare. Eating a steak this way is not for the faint of
>
> heart.

Maybe that what killed Andy.

--Bryan