Best steak ever

1. THREE DAYS before you would like to have the steak as your meal, prepare the aluminum foil tray by making a raised grate with the skewers

2. Wrap one steak with two to three papertowels and place on grate

3. Wrap second steak in paper towels and place on grate. This papertowel process is to absorb all the excess water and condense the pure steak flavor

4. Place in refrigerator in the coldest part of the fridge (usually towards the bottom in the back)

5. 24 hours later, replace the papertowels with new papertowels and return to the fridge

6. 48 hours after replacing the papertowels, (about an hour before you would like to cook them), take the steaks out and remove the papertowels

7. 30 minutes after taking the steak out, generously salt both sides of each steak, rubbing the salt in as best you can

8. Preheat the broiler on "HI" (or the grill if you prefer)

9. After a full hour of the steak being out of the fridge, put the steak in the broiler for 1-1/2 minutes

10. Flip and return to broiler for 1-1/2 minutes

11. Turn the broiler off

12. Return steak to broiler and cook for another 1 minute

13. Flip and return to broiler for the last time for another 1 minute

14. Remove and place on a cutting board to REST for ATLEAST 5 minutes so the juices won't run out when you cut it

15. *Note #1: this recipe is for cooking to medium to medium-rare, adjust as needed to desired done-ness

16. *Note #2: for this recipe I would recommend spending the extract money to go to a butcher and being picky with the steak you buy. Get a relatively clean cut with very little tendons and hard fatty-ness in the middle. Also, it is preferred that you do NOT use a previously frozen steak because this takes away from the finished product and will be noticeably less awesome (well it will still be good, just not AS good)