Quote:
Originally Posted by datatank
This is better for marinade?
Seems like you want the moisture in the meat no?
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Salt absorbs water, what makes beef moist is fat.
This is why when you go to a bad ass chop house you get a steak that has been aged - this allows the water to evaporate and intensify the flavor. But a prime steak is finely marbled with intramuscular fat which melts as you cook it, making the meat moist and delicious.
As for Sly - I've decided you're batshit. If I ever get tired of the taste of a Prime steak sauteed in clarified butter I'll just kill myself.