Watching an America's Test Kitch episode today they spoke of the reaction of a buttermilk & salt breaking down the collagen and tenderizing. There was an allusion to this being similar to dry-aging steak. The question I have is how do you feel about using a similar process w a steak and then grilling it. Would you approach what you get from buying dry=aged steaks at the market ? If you have tried this what are your recommendations/brine recipe etc ?