Dry Brine Steak

Dry brined steak with cowboy butter for a soul-satisfying meal

For one of the tenderest, juiciest steaks you've ever eaten, dry brining is the way to go. It's a simple way to savor a quality cut of meat by complementing instead of overpowering that beefy goodness.

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Course: Dinner, Main Course

Cuisine: American

Keyword: Dry Brine Steak, steak

Prep Time: 5

Cook Time: 10

Brining Time: 3

Total Time: 3 15

Servings:

Calories: 472kcal

Author: Imma

Ingredients

2-4 steaks (ribeye, strip steak, or tenderloin)
salt and pepper (see notes)
steak seasoning or rub of your choice (optional)

Instructions

Pat both sides of the steak with paper towels to remove excess moisture. Place on a baking sheet topped with a cookie rack (so the liquid the salt draws out has somewhere to go).
Season the steak with salt and evenly distribute it all over the steak.
Place the seasoned steaks on the wire rack over a baking sheet to allow air circulation and dry the steaks out further in the refrigerator.
Place the baking sheet with the steaks in the fridge uncovered and let them dry brine for at least 2-3 hours (overnight is even better).
When ready to cook, remove the steaks from the refrigerator, season with pepper and steak seasoning if desired, and let them come to room temperature for about 30 minutes.
Proceed with your preferred cooking method.

Grilling

Brush grill grates with olive oil to prevent the steak from sticking.
Preheat a grill to high heat. Turn two knobs to high (450-500℉/232-260℃) and let the grill heat up for 10-15 minutes. Once the grill reaches the right temperature, place the steaks directly on the grill. Cook for 3-4 minutes per side (without moving them to ensure nice grill marks). Remember that cooking times will vary depending on the steaks' thickness.
Lower the heat to medium (350-450℉/177-232℃) to finish cooking to the desired doneness.Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Top with cowboy butter or other steak sauce.
Slice the steaks against the grain and serve them with your favorite side dishes.

Notes

Don't oversalt your steak. A general guideline is ½-¾ teaspoon of kosher salt per pound of meat, adjusting to your taste buds and the steaks' thickness. It's better to undersalt rather than oversalt. You can always add more salt after cooking.
Choose high-quality steaks. Look for cuts that have plenty of marbling for best results. The extra fat will enhance the flavor and juiciness.
Use a meat thermometer to cook the steak to your desired level of doneness to ensure the perfect internal temperature.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition