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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!
How long do I need to dry brine?
Dry brine anywhere from 3 hours to 48 hours. I like a 24 hour dry brined steak.
Can I dry brine frozen steak?
You'll want to defrost the steak at least a bit first so the salt can adhere to the steak, but it doesn't need to be entirely defrosted.
Do I need to rinse the steak before cooking?
Nope! If there's still quite a bit of grains of salt visible on the steak and you dry brined for 12 hours or longer, you can wipe these off, but you do not need to (and shouldn't) rinse the steak.
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