Salt steak after dry brining?

[CoryS]

Hey, I have been dry brinign a couple of 1.25"ish steaks for 3 days and am going to toss them on the grill this evening. Should I salt them as usual before grilling, or was the dry brine all the salt they need?

[Steve B]

I wouldn't add more salt when cooking. You can always add at the dinner table.

[Jerod Broussard]

Like Steve said. Lay off, take a bite, if it needs more add it. Can't take it away.

[smokinfatties]

Thats a long time for a 1 1/4 inch steak! I would imagine they'd be plenty salty without it! Try it after youre ready to serve and if you need more i'd just it them with a little sea salt. 99% sure you'll be good!

[MBMorgan]

I'll go for the concise answer: NO!

[Huskee]

To be clear, time spent dry brining doesn't make it more salty, it just tells how how deep within the salt may penetrate. The salt you added to it initially is all that'll be there, unlike a wet brine.

If I use a heavy saltless rub I'll add a light dash of salt to the surface after the rub, like say on a brisket when I use BBBR, or on a steak just because I like a little extra salt on mine....otherwise if you used Meathead's suggestion of 1/2tsp Kosher salt per lb of meat, you're good!

[CoryS]

Awesome, that's what I figured. I just really wanted to try this new "hardcore rub" I got in the mail today, but it's pretty salty.

[ramzi]

Meathead (with generous contributions from Dr. Blonder!) has a chart that details how deep the salt penetrates vs time. 24 hours and the depth is 2/3" (http://amazingribs.com/recipes/rubs_...of_brines.html). I tend to dry brine steaks overnight, generously salt the night before and the morning of (I really like salt!). 1/2 tsp per pound (kosher salt!). I put in the fridge to let the surface dry out a bit.

[Huskee]

Awesome, that's what I figured. I just really wanted to try this new "hardcore rub" I got in the mail today, but it's pretty salty.

Next time you could just use that rub as the dry brine. An excuse for another steak dinner soon!