Sure, the title may sound a little counterintuitive, but the truth is that steak flavor has little to do with water content and more to do with the breakdown of fats. I love steak, but as much as I would love to say that I grill only Kobe beef, the fact is I grill cheap.

The ideal steak is tender and juicy and, when you buy the cheap stuff, its not often you get both. You can marinate it, but that robs it of the natural steak flavor. You can beat the heck out of it, but its hit or miss and makes your meat look like it went 10 rounds with Holyfield.

The truth of the matter is, if you want a steak to be its most tender and juiciest, regardless of the price, then youre going to have to get the water out of it. Grilling a steak filled with water is like steaming the inside, and that makes for a bad steak.

Heres how you do it:

1. Buy a nice piece of steak for grilling. It doesnt have to be expensive, but even the best recipe needs something to start with. Place the steaks on a plate and cover the top with salt. I dont mean lightly sprinkle, I mean cover it with a layer of salt.

2. The thicker the meat, the longer the salt needs to sit. Most steaks should sit for about an hour. Thinner steaks require less time and thicker steaks longer. The salt draws out the moisture and deposits it on the surface. You will actually see a pool of water form.

3. Very important! After the hour, remove the water and rinse the steak thoroughly. The salt is not meant for flavoring. If you end up with a salty steak, its because either you let the salt sit too long on the surface or didnt rinse well.

4. Grill to perfection. Without all that excess water, the heat is able to easily break down the fats and create a steak that tastes amazing and is extremely flavorful. Go ahead and try this out next time, and let me know how it works for you.