Dry Brine Steak Recipe
This dry brine steak recipe creates a perfectly seasoned steak that retains its juiciness while attaining a brown crust when cooked.
Ingredients
- 2 12-16 ounce New York Strip Steaks at least 1 ½ inches thick
- coarse salt and freshly cracked pepper to taste, or your favorite steak rub
Instructions
- Pat the steak down on all sides with paper towels.
- Place the steak on a rack over a sheet tray and generously season both sides with coarse salt or your favorite seasoning or rub. You'll use about 1/2 to 3/4 teaspoons per side.
- Put the steak on the rack in the refrigerator uncovered for 4 to 24 hours. During this time, the salt penetrates the steak, making every bite delicious. In addition, it will help dry out the outer surface for optimal searing.
- Remove the steak from the fridge, season it with freshly cracked black pepper on both sides, and let it sit at room temperature for 10 minutes to help remove the chill.
- Cook the steak using your favorite desired cooking process.
Notes
Make-Ahead: You can season the steaks with salt up to 24 hours ahead.
How to Store: It is best to leave the steak uncovered and in the refrigerator for up to 24 hours.
If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
Place the steak on a rack so that air can circulate over the bottom part of the steak, helping to dry out the surface, which is optimal for searing.
You can do this process with larger cuts of meat for up to 72 hours.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Nutrition
Calories: 413kcalProtein: 40gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 121mgSodium: 103mgPotassium: 532mgVitamin A: 30IUCalcium: 14mgIron: 3mg