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.

The result:

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 -
she seared it in a cast iron pan and then finished it in the oven.

Thanks.

-S-