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Here’s two nice pieces of regular ‘ol supermarket steak.
They’re about 1.25 inches thick, so I’ll let them salt for about 1.25 hours.
Oh, and if the drawings look like a 3rd grader did it, too bad…. Just search for “Improving Cheap Roast Beef”) They salt a 4lb roast beef (big, fat, thick meat) and they are using 4 tsp kosher salt – therefore their steak recipe recommends salting for 18-24 hrs.
YOU try drawing with a laptop touch-pad and a glass of bourbon on the rocks. It’s all related: thickness of meat : amount of salt : time.
Use the photos at beginning of the post as guide on how much salt.
For every inch thickness of steak, let sit at room temperature for 1 hour.
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If you don't have that much time -- well then, add more salt, cut back the time it sits.
It's all related: Thickness of meat : Amount of Salt : Time And vice-versa, if you need to stretch your time, use less salt.
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After 30 minutes, you’ll see more water: After almost an hour: And now 1.25 hours – see all that water?