Do You Dry Brine Your Steaks

[Livermoron]

At least a couple of hours...depending on the thickness of the steak...

[Richard Chrz]

I always dry brine, generally a steak gets a full 24 hours.

[MBMorgan]

If there's time (18-24 hours), then I "always" dry brine. If not, I only salt immediately before the steak hits the grill. Nothin' in between.

[DaveD]

Now this is interesting - would love to hear more about why nothin' between.

[MBMorgan]

DaveD - Sorry. "Nothin' in between" is an oversimplification. What I should say is that, if there isn't sufficient time to ensure completion of the dry brining cycle (drawing water out of the protein followed by reabsorption of said water), then I'd rather forego brining altogether and simply salt just before cooking.

[DaveD]

MBMorgan Copy all!

[jfmorris]

I dry brine for at least 4-5 hours if I have time. Usually not overnight with steaks. I have to think that most commercial kitchens are not setup to dry brine and hold a bunch of steaks after salting for hours on end, so it’s likely not something a commercial chef has time to mess with. I’ll hazard a guess that’s why the chef teaching the class isn’t doing it or was taught not to do it. We know the science proves the moisture reabsorbs over a couple hours time.

[bmillin]

Bingo. Steak house chefs can't plan hours in advance, either salt hours before or just before cooking.

[WayneT]

I dry brine beef a minimum of four hours but preferably 24 hours. Poultry gets a 2-4 hour wet brine in my house.

[randy.56]

Over night usually, steak, ribs, brisket, butts, Tri tip, Chicken about an hour before.