Quote:
Originally Posted by SuperChief
Ohhhhh, tell me more about this!
And yes - next time you're there duder!    |
Credit to FMB here. I wish he were around to explain it better than I can. But essentially, you rub the thawed steak with the salt and pepper you used this time and let sit 24 hours in the fridge.
I don't remember all the science, but I think the juices from the meat dissolve the salt and through osmosis is taken into the meat. Then when you cook it, it won't take juices away from your cooking to absorb the rub. This leaves you with juicier (yet - what you're doing leads to a good juicy steak) steaks, burgers, whatever.
I'm sure there are all sorts of stuff on the web, but I got all that from FMB. It's a noticeable difference. Just like a myriad of other foodie subjects, FMB did all the leg work, then improved my life with his knowledge.
