How to turn a $5 Steak into a $50 Steak

Well the Steamy Kitchen says, use a lot of salt and let it sit for an hour before you are ready to grill.

Buy a cheap cut of "choice" meat, then salt, salt, salt the heck out of that thing—for only one hour before grilling, and then rinse and pat it dry.

• Use kosher or sea salt, not table salt <– that is important. It will not work well with tiny tiny grains of table salt.
• Use steaks 1″ or thicker.
• Check out her chart below on how much salt you use for each side.
• After you are done, rinse off the salt and pat to dry.

Meat	Salt Per Side	Time
Less than 1″	1/2 tsp each side	15 min
1″ thick cut – about 4″ across	1/2 tsp each side	30 min
1.25″ -1.5″ (NY Strip, Ribeye) standard thicker steaks can sit longer to let the salt do its work throughout meat	3/4 – 1 tsp each side	45 min
1.25″ – 1.5″ manly-man T-Bone, Porterhouse – more surface area means you use more salt	1-2 tsp each side	45 min
>1.5″ Massive ginormous “Barney Rubble” porterhouse	1-2 tsp each side	1 hr or more

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