Test Results Are In. Today I used this process on a 2 lb flank steak cut into two equal pieces. 1 piece was coated with Salt, black pepper garlic powder, basil, thyme, and chopped tomato. The other piece was left plain until just before grilling time when it was sprinkled with Uncle Bob's Gourmet Steak Seasoning.
The meat sat for 2 hours, which was a little longer than I wanted before rinsing, drying and grilling. Both pieces were grilled side by side, turned at the same time, and to a temperature of 145*. The meat was allowed to rest for 5 minutes. It was sliced thin across the grain.
Results: The "Dry Brined" portion was more tender than the plain piece.
The Dry Brined Piece was saltier than the plain piece, but not too salty.
No one could really detect the basil, thyme, or tomato flavor. It may have been masked in the salty taste, or just blended into the overall flavor. While the plain piece was very good, everyone liked the Dry Brined portion better.
Conclusion, the method does work to tenderize somewhat. Don't expect to make a Silk Purse out of a Pig's Ear however!
Have Fun & Enjoy!!!!! I did!!!