Re:Tenderizing steaks with kosher salt?
CES - It is a legit way to tenderize CHEAP or tough cuts, there is a chemical reaction in which the meat takes in a certain amount of the salt and the salt draws moisture from the meats thus beginning to break down the protein.
You will want to use Kosher Salt or Coarse Sea Salt when doing this, don't sprinkle, COAT each side with the salt leave on cutting board at room temp for "tenderizing" time (1 hour per inch thick)
After tenderizing time, thouroughly wash the salt from the meat. The procede to cook or store/freeze
In doing this you will see your salt crust go from crunchy to gooey and a fair amount of the juices will start to seep to the top or out from under your steak (This is a good thing)
PS - You usually dont have to do this with a good quality steak, but like CES a cheaper cut and a tougher cut will work wonderfully