Years ago, I tried a method of tenderizing an inexpensive steak using salt. Unfortunately, I did it wrong.
So tonight, I decided to try again, and do it right.
I took a 7 bone steak, and seasoned both sides with sea salt. Previously, I had used table salt; Do NOT use table salt!
Since it was only a half inch thick, I left the salt on for a half hour. The salt stays on for one hour per inch of thickness. Don't leave it on too long.
After the time is up, rinse the salt off completely. Then grill the steak.
This time, the steak did not taste salty, although it did flavor the steak. I was happy with the results.
I grilled my steak on a makeshift propane grill.
You see, I don't have a propane grill, and I really have no place to put one. But, I do have a Bayou Classic propane burner.
I figured that I could turn that burner into a propane grill, by putting a cast iron grill pan on top. I used this one, which fit perfectly on top.
Did it work? Well, yes, with a bit of a learning curve.
First, be sure you are wearing an oven glove, because at one point the grill pan started to slide, and I had to move it back with my hand. Which, of course, you cannot do with your bare hand!
Second, the meat stuck to the pan, and I had trouble flipping it. Which is to be expected with new cast iron, even if it's pre-seasoned. All cast iron will stick the first few times you use it.
But you can help alleviate the sticking, by applying a thin layer of corn oil, or peanut oil, on the pan before you put it on the grill. Corn oil and peanut oil have high smoking points; I would definitely not use olive oil.
You could use a Lodge double play pan on top of a propane burner, as well.