Dry Brining Steak Recipe

By upgrading your steak with an overlooked gem sitting right in your pantry- salt! You can apply the same technique of dry brining to steak that you use for your Thanksgiving turkey and get results worthy of a holiday feast.


For the Dry Brined Steak

2 bone-in ribeye steaks, 3.5 cm. thick
2 tsp sea salt
freshly ground black pepper


  1. Preheat the grill to hot, about 260°C, 10 minutes before grilling.
  2. Rinse the steaks very well and pat them dry with a towel. Season the steaks with black pepper, then place on the grill for one minute.
  3. Turn the steaks 90° for another minute, then turn the steaks over and repeat.
  4. Lower the grill temperature to about 170-200°C and continue grilling for about 6-8 minutes. Flip and grill for another 5 minutes.
  5. Check the internal temperature with an instant-read thermometer. Remove the steaks when they reach 55°C internal temperature. Cover with foil and rest for at least 7-8 minutes.
  6. Slice the steak perpendicular to the bone. Then slice the meat off the bone and serve.