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How to Dry Brine Steak
Dry brining steak is a great way to make sure your steak is super flavorful. Use this method on anything from ribeye to flank to filet cuts - in fact, this will work well on any beef cut! A good dry brine takes anywhere from 24-48 hours but you can short cut it if you need to.
Ingredients
- Paper towels or clean dish towel
- Steak of choice
- Kosher salt or seasoned salt
Equipment
- Plate
- Refrigerator
Instructions
- Pat the steak completely dry with paper towels or a clean dish towel.
- Season the steak well with kosher salt or seasoned salt. The steak should be completely coated.
- Place on a plate and in the fridge, uncovered. Let sit in the fridge for 3-48 hours.
- Cook the steak using your favorite cooking method. I recommend sous vide.
Notes
Salt granules should be bigger than table salt. I recommend kosher salt.
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