I've done it a few times with great results in the past, but it was on lower to mid grade cuts of meat. I picked up a pretty decent NY Strip Select last night from Ralph's. It's about 1 1/2 inches thick, I'm wondering if the salt trick will do the same thing here? I don't want to ruin a $12 steak. I'm not sure if there's a cut off point quality wise where this technique doesn't work. For those curious I'm talking about coating a steak completly in Kosher salt and letting it sit for about an hour for each inch of thickness then rising off very well, patting dry and searing then tossing in a 500 degree over for a few minutes a side.