Best<steak<recipe<ever!!!!

OK, I will admit I am a connoisseur of steak. I have probably eaten 50 cows+ worth in my life. I will admit finally I have been doing them wrong forever. Not necessarily wrong, just over-seasoning them, as my cooking concept has been correct..

Other day when I picked up my Big green egg, I went to publix and got 2 nice Porter houses. I did not cook them till tonight, as I wanted to experiment with this monstrosity before ruining $20+ in beef

I read this article a while back, and the people that swear by this method. I been wanting to try it on my next steaks

Here is the way you do it:

Salting steaks:
Here is an article behind it. Everything is explained in there, including the scientific reasoning
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Here is the Cliffs notes version of it.
Take your steaks out and thaw, or get to room temp...very important,as it must be room temp

1 hour before cooking, coat both sides liberally with a coarse grained salt..like kosher salt or sea salt. I used sea salt. Let sit for one hour. Don't mess with it. At end of 1 hour, get your grill HOT and ready. Rinse steaks off well in tap water. Pat dry. Really dry. I wrapped them for a couple minutes in a kitchen towel. NO OTHER SEASONINGS NEEDED.

I got the Egg to a roaring 700*, and tossed a handfull of hickory chips on the fire for some smoke.
Popped steaks on searing hot grill as follows:

Put steaks on for 90 seconds
Turn 1/2 turn, cook 90 seconds
Flip steaks, cook 90 seconds
Turn steaks 1/4 turn
Close both dampers on Egg,close lid, leave steaks on for 10 minutes
Pull steaks off, tent in foil for 5 minutes before plating to allow juices to redistribute

This was by far the best steak I have had in years. The salt removed water, seasoned and enhanced the natural beef taste, and tenderized the meat. I have eaten at a couple higher end steak houses in my years and my wife has eaten at Peter Lugers in NYC, and these were by far the best I have done

I don't think a gas grill will do the trick on this method. I think you need that slight charcoal/smoke taste to make it complete

Cooked with a couple baked sweet taters, and grilled zucchini..all done on the Egg