Wrend
Enlightened
- Salt - whatever kind you prefer or have available - sea salt or kosher salt are good (35%)
- Minced Dried Garlic (15%)
- Minced Dried Onion (15%)
- Rosemary (15%)
- Ground Black Pepper (15%)
- Ground Cayenne Pepper (5%)
Grind it all up in a spice grinder and lightly and evenly sprinkle it over both sides of the steaks. Try to avoid seeing any dry mounds or clumps of the seasoning salt; this stuff is pretty flavorful and can easily overpower the natural taste of the steaks, but will compliment it nicely if the right amount is used. Let the steaks sit for one to two hours at room temperature. This lets the steaks warm up to room temperature so they cook better and gives them time to tenderize. Cover as needed for protection, then cook them up and enjoy.
On the other hand, if you want the steaks even more tender without being too flavorful, put more of the seasoning salt on them before letting them sit, but rinse it off afterwords and then dry off the steaks before cooking them.
Pretty straightforward, but give it a try and let me know what you think. It seems to help make my steaks tender and tasty. Also, if you have any steak preparation recommendations or tips, feel free to share.
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