Anybody using this technique for grilling steaks. I'm looking forward to trying it, seems like it would have similar results to dry aging.
http://blog.cookingchanneltv.com/2011/0 ... -and-meat/
These three quick and simple steps led to great flavor, texture, and succulence:
1. Unwrap your poultry or meat as soon as you bring it home from the market, rinse lightly and pat dry (the experts are at odds whether poultry should be rinsed or simply patted dry, so follow your own instincts here).
2. Sprinkle sea or kosher salt evenly over the entire surface of the meat or poultry. For poultry allow it to air dry (for amazingly crisp skin) or, if crispness isn’t a concern, loosely wrap in plastic wrap.
3. Remove from the fridge 1 hour or so before cooking to allow it to reach room temperature.
There is one crucial thing to keep in mind: You must salt the meat or poultry at least 6 hours before cooking, and preferably 1 to 4 days before.