How to Dry Brine Steak



Whether it’s #TomahawkTuesday or T Bone Thursday, using a dry brine can be a helpful technique in order to really draw out flavors throughout the meat and render a juicy, perfect steak. Try this with your favorite steak and you’ll never want to prepare steak another way ever again.



What is Dry Brining

When we talk about dry brining a steak, we are basically talking about curing it. Salt and other seasonings are used which 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.

How to Dry Brine Steak



Dry brining a steak is relatively simple. Season both sides of your steak with kosher salt. Use the same about of salt that you would use if you were about to throw it on the grill. However, you’re going to throw it in your refrigerator, uncovered instead. If you want to add other water-soluble seasonings, like brown sugar, garlic and/or herbs, feel free to do so as well. If you have enough room, use a flat baking pan with grill grates to hold your steak. This will prevent it from soaking in its own juices as they collect during the brining process. You’ll want to leave the steak in refrigerator for at least 24 hours, but no more than 4 days.

Things to Consider

  1. Make sure your refrigerator does not have any strong odors. Odors can mix with the meat and throw off the flavor. If you need to, leave an open box of baking soda in your refrigerator. This can absorb most of the odors.
  2. If you don’t have the time for your steak to sit in the refrigeration for at least 24 hours, add seasoning right before you throw it on the grill. Adding seasoning that can draw out moisture without enough time to let that moisture seep back into the meat will render you a dry steak.
  3. The salt crystals should be larger than table salt. If you don’t have kosher salt, sea salt will work fine.
  4. After dry brining, give yourself enough time to rinse it out and let it dry. Do not add more salt to the meat. It will turn out to be over salted.

Dry Brine vs Wet Brine

Wet brining involves submerging your steak in saltwater. This tenderizes the meat but does not flavor it like dry brining does.

Best Steak to Dry Brine

No matter which cut of steak you use, just remember 1 rule: the thicker the better. Dry brining a steak that is too thin might draw out too much moisture. If you have a thin slice of steak, like a skirt steak for instance, it’s better to use a marinade instead.

Dry Brined Steak Recipe



This simple recipe uses the reverse sear method to enhance the crust of a dry brined ribeye steak:

Ingredients

  • 1 pound Ribeye, 1 inch thick
  • Kosher Salt, to Taste
  • 1 teaspoon Black Pepper, Coarse
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Rosemary, Chopped

Instructions

  • The night before you wish to cook your steak, sprinkle both sides of the ribeye with the kosher salt and garlic powder. Let it rest on a grated baking pan for at least 24 hours.
  • Remove the dry brined steak and rinse thoroughly. Pat the steak dry and let it rest.
  • Fire up your Pit Boss Grill to 225°F.
  • Season both sides of the ribeye with coarse black pepper and rosemary and place on the grill
  • Smoke the ribeye until it reaches 10°F before your desired internal temperature of doneness. It should take anywhere from 60 to 90 minutes to reach 120°F depending on the size of your steak.
  • Turn up the temperature of your pellet grill to 500°F and open the Flame Broiler Plate, exposing the steak to an open flame.
  • Sear the steak on both sides until it reaches your desired internal temperature. Remember:
  • 120°F = Rare
  • 125°F = Medium Rare
  • 130°F = Medium
  • 140°F = Medium Well
  • 150°F = Well Done
  • 140°F = Medium Well

Check Out Our Flavored Salts, Perfect for Dry Brining Steaks!

Our Smoke Infused Sea Salts come in three flavors meant to elevate any steak from ho hum to lip-smackingly delicious! Choose from Smoked Hickory Honey, Classic Smoked, or Sweet Mesquite Jalapeno to try out with this dry brined steak recipe!

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