How to Dry Brine a Steak for Superb Flavor

All you need to dry brine a steak is some kosher salt, your refrigerator and a little time.  There is no need to soak the steak in water.  Sprinkle on the salt and wait for the magic to happen.

Dry brining leaves your steak moist, tender and tasty. And since the surface dries out during the brining process, you get a great crust when cooking.

I spent a couple of days researching this, and even tried it for myself.  The result was a steak that was as good or better than what you can get from the average steakhouse.

Besides to how to brine a steak, this article discusses the following items:

• What is dry brining?
• Dry brining vs wet brining   
• How does a dry brine work?
• Does dry bringing give me a better tasting steak?
• What are the benefits of dry bringing?

Keep reading to learn more about dry brining a steak.

What is Dry Brining?

Dry brining, or pre-salting, is simply applying salt to meat and giving the salt time to be absorbed before cooking.  It has been used by professional chefs for years to deep season and tenderize meats. 

When you dry brine, it’s like you are aging your meat. There is nothing like bringing that high end steakhouse experience to your very own home.

Dry Brining vs Wet Brining

Wet brining is soaking food in a solution of salt and water.  It serves the same purpose as dry brining, but steaks are not suitable for this process.  They will just absorb the water and lose the most of the natural favor. 

Instead, a dry brine causes the natural juices of the meat to be absorbed resulting in a tender, great tasting steak.  

How Does a Dry Brine Work?

It is not rocket science.  Salt is sprinkled on the meat.  The salt draws moisture from the meat and surrounding air to the meat surface.

This produces a glaze on the surface that dissolves the salt.  This glaze is absorbed throughout the meat and breaks down the muscle proteins.  The result is a flavorful and tender steak.

Be aware that dry brining is not needed for meat is kosher or pre-salted.  Your steaks will be too salty and your taste buds will revolt. 

Does Dry Brining Give Me a Better Tasting Steak?

Absolutely. There is no doubt in my mind that a dry-brined steak tastes better.

A change in the meat is noticeable only after a 24 hour brine time.  And, if you wait the entire 3 days, let’s just say it’s a wrap! Try it for yourself.

Now, I’m not saying the dry brine process will transform a cheap steak into prime rib. But, it will definitely make any steak taste better. 

In fact, I will put the taste of my steak up against one prepared by most steakhouses. In my opinion, sometimes restaurants just don’t cut it.  

What are the Benefits of Dry Brining?

There are several benefits gained when you dry brine a steak. Dry brining brings out the natural flavors of the beef as the salt breaks down the muscles in the meat. The process also tenderizes the steak as it locks in moisture.   

You also get a good char and great crust because of the Maillard reaction. This reaction occurs faster since the surface of the steak dries out during the brining process. As a result, the chance that the steak will be overcooked is reduced.

How to Dry Brine a Steak?

Dry brining works best on steaks that are at least 1-inch thick. All steaks lose some moisture when cooked. A thinner steak may lose too much moisture and not be as tender. 

The steps for dry brining are listed below.

1. Thaw the steak completely if necessary.
2. Remove any unwanted fat. 
3. Sprinkle kosher salt on both sides.  I suggest you use the amount you would normally use. A good rule of thumb is to use about ½ teaspoon per pound of meat, or ¼ teaspoon per side.
4. Pick up with a fork and salt the edges.
5. If you want, add other seasonings that dissolve in water, like garlic powder, onion power, and brown sugar.  Use about ⅛ teaspoon per side for each additional seasoning.
6. Place the steak on a wire rack sitting on a baking pan or tray (for drips). The rack allows for air flow around the meat and prevents it from sitting in its juices. 
7. Place the pan in the refrigerator. Do not cover the steak. 
8. Cover or seal other items well to prevent odor transfer to and from the meat. I always use an opened box of baking soda in the refrigerator to absorb food odors also.   
9. Leave the pan for at least 24 hours up to 3 days maximum. The longer the wait the better the steak.
10. Remove the steak after reaching your desired time and allow it to come to room temperature.
11. If desired, add seasonings that don’t dissolve in water like pepper and rosemary.
12. Cook using your desired method.  For a perfect steak every time I recommend the reverse sear method, or cooking at a very low heat followed by searing on a very hot surface.

Things to consider

Let’s say that you are craving a steak and don’t have three days to wait. In that situation, your best option is to season it immediately before cooking.

Don’t give the salt the chance to draw out the steak’s natural juices before cooking.

Your steak won’t have the deep-down delicious favor that comes with dry brining, or be as tender.  But, it will still be good. 

Another thing, I have read some articles that tell you to rinse the steak after the dry brine process.  Don’t do it. Just follow the guidelines we recommend for a perfectly seasoned steak.

The Bottom Line

Dry brining makes any steak amazing.

The salt does all the work.  It adds flavor.  It locks in natural juices. It breaks down muscle fibers for added tenderness, and it dries the surface for an awesome crust.

If you want a steakhouse quality steak at home, dry brining is the way to go.

When it comes to cooking your steak, do it safely. Read our guide, Grilling Safety Tips: 19 Tips to Avoid a Grilling Disaster, to protect yourself and your family.