I had some petite Sirloins in the freezer, that I had ear-marked to try the method of salting for an hour with Kosher salt. After I read Rons' miscue with the ribeye, I almost chickened out. I decided to do it anyway, since that would be the only way I'd know. Here's the meat out of the wrapper. Very lean: Smothered in Kosher salt for 1 hour (I was thinking, "This looks like a mistake.") The end result: Steaks are not what I do best. I pulled the steak at 135* hoping it would be Med Rare after it rested. It went to Med. That's the second time that's happened. My thermometer is accurate, I guess I'll just have to make myself pull steaks 5* sooner. I grill on my Brinkman set up as a grill. I haven't found a balance yet where I can get it hot enough to sear, but have room left for indirect. What I did was brown them direct over coals, and then move them over and finish indirect. I topped the meat at the table with melted butter which had some Bouillion and Onion powder in it. So, what's the bottom line???? I'm no guru. But my family and I decided it was the best steak I ever made on any grill. They thought it was great. The last time I made these same steaks, one bite would be "okay" the next tough. Those steaks I marinated overnight in a vinegar based marinade. This time the steaks were very tender throughout, no tough sections. My wife was a little agast at the idea when I told her this morning. But from here on out, I don't think she's going to allow me to make steak (lean anyway) any other way.