Measure out the salt beforehand. Dry brine with 1-1.5% salt by meat weight.
borgogno
Not possible.
FieldIllustrious8244
Salt = crust
garathnor
nearly impossible on anything over 1/2 inch thick
Clownadian
I’ve done it and it haunts me. I have salt PTSD now. Now I undersalt steaks too often 🙁
chrisfathead1
Undersalt a little, keep flaky salt on hand to finish with and sprinkle on each bite if necessary
mundaneDetail
Just to be clear, this is salting for dry brining. 2-3 days in the refrigerator and it’ll be good. Too little salt and the dry brining isn’t effective. Too much and 4.3 lbs of prime ribeye are inedible.
Danalove915
Can you with steaks? I feel like most people don’t salt enough. If you don’t know it can freak you out to see how much should go on. FYI, I am not a salt person on most food but feel like steaks need it.
Izenhouer
Pro tip: put max o 2% of salt of the total weight of the meat. Then dry brine for 24 hours. Thank me later
IlIlllIIIIIllll
Lots of people saying multiple days. Don’t. You’ll get a gray band. I do max 16 hours on steak.
11 Comments
It can definitely happen
Measure out the salt beforehand. Dry brine with 1-1.5% salt by meat weight.
Not possible.
Salt = crust
nearly impossible on anything over 1/2 inch thick
I’ve done it and it haunts me. I have salt PTSD now. Now I undersalt steaks too often 🙁
Undersalt a little, keep flaky salt on hand to finish with and sprinkle on each bite if necessary
Just to be clear, this is salting for dry brining. 2-3 days in the refrigerator and it’ll be good. Too little salt and the dry brining isn’t effective. Too much and 4.3 lbs of prime ribeye are inedible.
Can you with steaks? I feel like most people don’t salt enough. If you don’t know it can freak you out to see how much should go on. FYI, I am not a salt person on most food but feel like steaks need it.
Pro tip: put max o 2% of salt of the total weight of the meat. Then dry brine for 24 hours. Thank me later
Lots of people saying multiple days. Don’t. You’ll get a gray band. I do max 16 hours on steak.