How to Dry Brine Steaks

Are you a grill or pit master? Then you know about dry brining steaks!

If not, then this steak preparing technique will help you take your home grilled steaks to the next level. 

What is "Dry Brine"?;

A Dry Brine is a mixture of salt and spices, that is dry/dehydrated, and applied to a cut of meat. The mixture will pull moisture from the surface of the steak, locking in juices and flavor of the cut of meat. The result is the most flavorful steak you've ever had.

Use Spice Crave Gourmet Sea Salt for Dry Brining Steaks.

To Dry Brine a steak, simply dry the meat and coat it completely in the salt/seasoning mix.

Cover in a pan and refrigerate for 30 minutes, to 48 hours. The longer the cut of meat sits in this state, the "harder" the steak will brine. 

The salt will pull moisture of of the surface of the steak, locking the natural juices inside the cut while seasoning the outside surface. 

Pro Tip: Experiment with your seasoning blends and dry brine time. 

When you're ready to cook your steak, remove it from the fridge and place it in room temperature, covered, for about 15 minutes. The steak will "weep".

Next, REMOVE extra Dry Brine Mix from the exterior of the steak. Scrap, dab and wipe with a paper towel. DO NOT rinse with water. 

Coat cut of meat lightly in olive oil.

Lastly, cook to desired temperature. 

For a seared Rare/Mid Rare steak with a crispy exterior, turn your pan/flat top up to high (500 degrees+).

For a smoky/BBQ flavored steak, set the Smoker/Grill temp to 300-320 degrees. Cook on indirect heat for 15 minutes. Add a few blocks of hardwood for added smoky flavor. 

Once you're steak is cooked to the desired temp (rare to well done), remove it from the grill. Place it on a plate at room temperature. Add a tablespoon of un-salted butter to the top of the steak and serve!