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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