Description
Dry-brining is the simplest way to take your steak to the next level. With just salt, a rack, and a little time, you’ll get deeper flavor, a juicier interior, and a perfectly dry surface that sears beautifully every time.
Ingredients
For Steak:
- Steak (Ideally at least 1 inch/2.5 cm thick)
- Kosher Salt (1/2 tablespoon of salt per side for a 1.5 inches / 3.8 cm thick steak)
Tools:
- Wire Rack
- Baking Sheet
Instructions
- Set Up for Dry Brining: Set up a wire rack over a baking sheet. If you don’t have a rack, prepare a plate and set a few chopsticks, skewers, or forks on top. Later, you’ll place the steak on them so it doesn’t lie flat against the plate.
- Season Steak with Kosher Salt: Pat the steak dry with paper towels, then sprinkle kosher salt over both sides of the steak. Hold your hand about 5–8 inches (13–20 cm) above the steak as you season, covering it with a generous and even coating. A good rule of thumb is 1/2 tablespoon of salt per side for a steak that’s roughly 1.5 inches (3.8 cm) thick. From there, you can adjust up or down depending on the cut and your taste.
- Refrigerate for 1 Hour to 24 Hours: Place the salted steak, uncovered, on a wire rack set over a rimmed baking sheet. For the best balance of flavor, crust, and a minimal gray band, refrigerate 4–6 hours. In a rush, 1 hour at room temperature works, and for maximum flavor, you can go up to 24 hours, but expect a thicker gray band under the crust.
- Cook the Steak: Do not rinse the salt off the steak! If you’re pan-searing or grilling the steak over high, direct heat, remove it from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. For slower methods, such as sous vide, reverse searing, or indirect grilling or smoking, you can skip the resting step and move straight to cooking. And one more important note: don’t season the steak with salt again after dry-brining.