Maybe I’m late to the party, but I just learned about dry brining so I got some decent ribeyes and tried it out. Idk if I can go back now. The way the salt penetrates all throughout the meat instead of just being on the outside is just awesome and you get a really nice char.
I usually like it a little more rare, but I knew my 2 yo’s would ask me for some even though they have their own lol.
I took pictures at 10 hr’s and then 19 hr’s which is when I slapped it on the hot cast iron on high with brown butter.
I let it sit out for 30 min first, and had my salad while I let it rest for about 5 min.
by phatmatt593
13 Comments
Looks delicious 🤤
I’m trying this next time
I think if I flip it more I can get rid of that small band entirely (although, I still did pretty good).
And I’ll cut off a piece of my kids steaks before plating and have it as a decoy on my plate so I can enjoy my actual steak more rare.
Dry brining is an absolute game changer. Even more than reverse-searing, since you can dry brine thinner cuts.
I still gotta learn salt control with reverse brining. I did 2.5″ cowboy ribeyes ans daaaaaamn was it ever salty.
I think the rule I gotta go with is to salt the raw steak as if you’d be eating it. E.g. if you received a perfectly cooked but unseasoned steak, only add as much salt as you would to season the thing at the table.
That’s what I’m going to try next time anyway.
My go to technique..its undefeated 🔥🔥
Resting is a myth and people need to stop.
Go ahead and eat your salad (gross), but resting only further cooks what could be the perfect steak at the perfect temp.
I always use an instant read thermometer and pull at 120.
Did this for the first time last week. It was noticeably better in the ways you described. I don’t know if I’ll do it every time as I like to change it up here and there, but definitely in my top 3.
pepper right before serving
Welcome to the club.
For future brines, I recommend leaving the pepper out until just before you cook.
Salt is the only thing that will penetrate the meat anyways so the pepper is only getting in the way of the process and can lead to easy burning when searing.
I’ve never actually dry brined with pepper before but it looks like I’m gonna have to give it a shot
Just a tip. Only use salt for dry brining. All other seasoning right before or during grilling.
Works really well for sure. Have done this with dry ribs in a beef bourguignon. Works exceptionally.