I've made a few tests before I posted this link to be sure it worked. I understand the concept, which is brining without the water, but just had to test it first. I also have to go on record that I have not done a "control" experiment, nor have I actually used really cheap cuts of meat (mine have been sirloin strips and ribeyes), but I have to say this method has produced some of the best steaks I have cooked in quite sometime. Do not use this method on tenderloin or Filet Mignon - it makes them just a bit salty (the sirloins and ribeyes have never tasted too salty). My favorite variation is to lightly coat the steaks with some Essence, then apply the salt. I have always used kosher salt for a minimum of 3 hours at room temperature. Let me know how it works!