How to Properly Dry Your Steak at Home
Drying your steak before cooking it will make it taste so much better. It allows you to enhance the flavor and tenderness of your favorite cuts of beef. In this blog, we will guide you through the step-by-step process on how to dry-brine your steak before you cook it. We recommend following this method 1-3 days before you plan on cooking and serving your steak:
How to Dry-Brine Your Steak
Pat your steak dry with paper towels until both sides of surfaces are dry
Season both sides with salt generously (don’t use more salt than you usually would)
Place it on a rack above a tray lined with foil
Put it in your fridge uncovered and leave it for 1-3 days (24-72 hours)
Notes
After drying it, be careful not to add more salt than you usually would.
When leaving the steak inside your fridge, make sure it’s uncovered so that the moisture escapes completely.
While inside the steaks are inside the fridge, make sure nothing with strong odors are near (like leftovers) because the smell could make its way inside the meat.
You could put baking soda next to the steaks since baking soda absorbs odors really well.
Don’t leave your steak to dry-brine for more than 3 days as food safety starts to become a risk.
Dry-brining vs. Dry-aging
Dry-aging takes a minimum of 14 days.
Dry-brining takes 1-3 days to dry inside your refrigerator.
Either way, the steak will taste much better compared to searing it straight from its package.
Why is it important to dry brine your steak before searing it?
Reason 1 - Better seasoning and better flavor
Simply put, dry brining your steak will get rid of the juices that get in the way of the salt when you season it. The salt will dissolve with the juice, which prevents it from entering your steak as flavor. Dry brining will allow the salt to go deeper into the meat, creating more flavor.
Reason 2 - Shorter Searing Time
Without drying, it will take longer to sear in order to get that crust on the surface. However, longer searing time means the inside of your steak will cook longer, which may result in a medium finish.
Reason 3 - Brown Crust
It’s easier to get that brown crust without risking cooking the insides longer than it should. Dry brining will help reduce the time to sear your steak and achieve a brown crust while keeping it medium-rare.
Is there a difference between leaving it for 1 day versus 3 days?
Yes, leaving it in for 3 days will get you a slightly better result than 1 or 2 days.
However, leaving it for 1-2 days will still get you the same benefits, while 3 days will give you the best results. Just don’t leave it in for more than 3 days because food safety will start to become an issue.
What can dry brining NOT do to your steak?
Dry brining your steak will not turn your cheap steak into a good one. Dry brining will make your great steak even greater. This method is an enhancer rather than a
What happens if you don’t have 1-3 days to dry brine your steak?
You can still follow the process below and dry brine your steak. Instead of leaving it for 1-3 days, you can leave it for 15-60 minutes instead before searing.
Now what?
Now that you have followed the secret step to making your steak more delicious at home, we recommend a reverse sear. We have a guide that you can follow here. For another option, we also recommend searing it on a cast iron skillet.
Whether you're a seasoned chef or a cooking enthusiast, join us as we elevate your steak game to new heights with this tantalizing method. Get ready to savor the mouthwatering results and impress your family and friends with your newfound skills.