We’d all like to the best cut of steak available all the time, but a great cut can get expensive. Even organically-raised beef from local farmers may be a bit less than prime or even choice grade. So how do you fix a great steak every time? Try dry brining, a simple way to amp up the flavour of your steak.
Wet Brining vs. Dry Brining
Using a wet brine, or rather dissolving the salt in water, essentially serves the same purpose of tenderizing meat, but the meat will absorb water and will have little to no flavour. By using a dry brine, the meat will absorb the natural juices of the cut, resulting in a juicy steak with all the natural flavour of the meat.
The theory is simple. Salt works its way into the meat through osmosis. It denatures the proteins, relaxing the fibres and making the steak more tender. A coarse salt coating will draw water out and seal flavour in.
Tips for Dry Brining
- The salt crystals should be larger than table salt. We suggest kosher or sea salt.
- We recommend ½ teaspoon of salt for every 1 pound of meat. Try to use no more than 1 tablespoon per side.
- Dry brine about an hour per inch of steak. Thicker cuts require more time so that the salt can work its way deep into the tissues.
- The steaks must be well rinsed and well dried after being salted. Don’t add additional salt after the steaks are rinsed and dried. Just a little freshly ground pepper will suffice.
Remember, always rest the meat for a few minutes before cutting so the juices remain inside your steak instead of on your plate.