Trying a new steak technique tonight.
Apparently if you "heavily" salt a steak, and allow it to sit for AT LEAST 10 minutes or more, it begins an enzymatic process which tenderizes the meat by breaking down the proteins that hold it together. My inch and half thick New York has been sitting salted for an hour so far. We shall see. Never heard of this before in all my years of cooking steak.
I mean how hard is it to burn a piece of meat?
Then again, I did underwear wrong for 32 years, so WTF do I know about anything?