Thanks so much my friend. I've found that a couple hours is good for a streak but going much longer changes the texture and it seems to dry out for some reason. Never tried Alton Brown's version though. I might have to check it out next time we have steaks, which is a regular thing around hereNice work on that steak Robert, cooked to perfection! I tried that salting with sea salt for six hours before a Alton Brown ribeye method ribeye last week, makes a difference and is a keeper.
Robert