Last week I grilled a couple of rib steaks and while there wasn't anything really different or unusual about them I did notice something that was kind of interesting.
Before leaving for work I generously seasoned the steaks with some coarse gray sea salt, and put them uncovered in the fridge.
If you've ever wondered if those big salt crystals ever do dissolve, here's proof that they do. After about 9 hours there were no traces of them!
Things were pretty straightforward after that; I grilled them over a hot lump charcoal fire and we had them with beans and mushrooms. The dissolved salt did a nice job of seasoning the meat and didn't toughen it at all.