Once you try dry salt brining your steaks, you may never want to prepare it any other way. When we talk about dry brining a steak, we are basically talking about curing it. Salt helps penetrate the meat over time. The moisture of the meat breaks down the water-soluble elements in the seasoning creating a glaze which eventually seeps back into the meat. The process also breaks down the muscle proteins in the beef, rendering it more tender.
- Cuisine: Dry-brine
- Prep Time: 24H
- Cook Time: 0M
- Total Time: 24H
Ingredients
- Medium sized steak
- Sea salt rocks or flakes
Equipment
- Grated rack
- Refrigerator
Instructions
- Remove the steaks from the packaging and place onto a large preperation area.
- Graciously coat the entire steak in the salt rub. Don't forget to include those meaty sides.
- Place uncovered steaks on the grated rack and into the refrigerator so that air can circulate around the steak as it cures. This should help promote a nicely piece of steak infused with salty deliciousness.
- Let sit for no less than 10 minutes to 1 hour; atleast 24 hours is preferred though, but no more than 4 days. Adjust the amount of salt initially used according to the brine time.
- Remove from refriderator about 10 minutes before you want to cook it. Give it a quick once over with a paper towel, patting it dry.
- It is now ready to be cooked.
Notes
How It Can Be Cooked
Elevate it with a Homemade Salt
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