Dry Brine Steak Recipe

5 from 1 vote

Learn how to dry brine steak and some of the tips and tricks to make dry brining successful and add a ton of flavor to your steak!

Prep Time5

Cook Time5

Brine time1

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 943kcal

Pat the steak surface dry with paper towels to remove any excess moisture.
Place the steak on a wire rack set over a baking sheet or large plate.
Liberally sprinkle salt on the surface of the steak, ensuring it is evenly distributed. For added flavor, you can incorporate other seasonings such as black pepper, garlic powder, or herbs on the surface of the meat.
Gently press the salt crystals and any seasonings into the steak's surface to ensure adherence.
Place your steak in the refrigerator, uncovered, and let it dry brine for at least one hour per inch of thickness, but preferably 24-48 hours.
Remove the steak from the refrigerator and dry with a paper towel to get rid of any excess moisture.
Preheat your grill, skillet, or oven to the desired cooking temperature.
Cook your steak however you want it to the temperature you prefer it at.
Let the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute. Slice and serve your perfect steak!

Be sure to pat the steak dry before adding the salt, and again before searing/cooking if needed.

Refrigerate the piece of meat, uncovered, to allow the surface to dry out while it brines.

When determining the amount of salt to use, a general guideline is to use approximately 1% of the steak's weight in kosher salt/sea salt.