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| Tenderizing the steak. Photo: TheShumas/flickr |
For extra tender steak, salt your meat before cooking.
Don't worry about the salt. Red meats absorb salt at a very slow rate of one inch per seven days, so you needn't be concerned about the steak retaining -- and you consuming -- too much sodium.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.
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