This is some, um, juicy stuff. And useful too! The trick is to coat the steak with plenty of salt. And here is what happens, in unscientific terms:

“Salt does something funny to the protein cells (sic). They turn from tight-assed stuck-up pricks into totally relaxed, fun-loving, sociable cool-dues. The music is Sade (remeber her?), and everyone is having a good time.”

This means that the protein gets denatured.

I am really tempted to try this at home. There is a little note at the bottom of this instruction though. It says that the steak has to be at least 1 inch thick. That makes sense, as thinner pieces would just get all of its juice sucked out.

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