Dry Brine Steak

Raw ribeye generously seasoned with salt on a dark surface.

5 from 1 vote

The difference between a good steak and an exceptional one often comes down to one crucial step that many cooks skip: dry brining. This simple process of salting your steak the night before doesn't just season the meat - it fundamentally changes its structure, leading to deeper flavor and better moisture retention.

Cook Time1

Total Time1

Course: Main Course

Cuisine: French

Servings: servings

Calories: 470kcal

Author: Kita Roberts

Ingredients

1 Steak any cut
Kosher salt Kosher salt is key. Do not attempt this with other salts.

Instructions

Remove your steak from its packaging and use paper towels to pat it completely dry. Removing excess moisture is crucial for effective dry brining.
Liberally season all sides of the steak with kosher salt. We don't measure but a good rule of thumb is about ¾ teaspoon of kosher salt per pound of meat. You want the steak to look like it's covered in a dusting of snow.
Place the steak on a wire rack set over a baking sheet. This setup allows air to circulate around the steak, drying the surface evenly and helping the salt penetrate more effectively.
Set the prepared steak in the refrigerator, uncovered, for up to 24 hours. This time allows the salt to draw out moisture, which then dissolves the salt before being reabsorbed into the meat, carrying the salt deep into the muscle fibers.
Remove the steak from the refrigerator and let it come to room temperature before cooking. This allows for more even cooking. You will notice the surface color has deepened an is very dry.
Pan-sear your steak for 2 to 3 minutes per side in a hot cast iron or carbon steel pan. If the steak is over 1" thick, finish cooking in an oven preheated to 425 degrees F until it reaches your desrired internal doneness.

Notes

More Helpful Steak Cooking Tips:

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Nutrition