What is the process (steps) of Dry Brining- Alpha to Omega, please? Having a steak outing on Saturday with 4- 2inch Ribeye's and want to impress with a meal from the grill.
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Dry Brining Ribeye Steak
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Huntington Beach welcomes you. 1/2 tsp of salt per lbs of meat. Put it uncovered on a rack overnight.
done deal.
(don’t ell anyone but I use more salt, you shouldn’t though)
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Yep, what he said. Although I use kosher salt, not table salt, at 1/2 tsp per pound of meat. Table salt is around 1/4 tsp per pound -- it's denser than kosher. After trying the recommended rate, adjust to taste.
If you end up dry brining the steak for a day or so, not to worry. It will be fine.
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I have two CAB prime ribeye and a skirt steak dry brining in the fridge in celebration of March 14th right now. I will be out on business the 14th so the wife wants to celebrate it tomorrow. She is cooking a steak breakfast, steak dinner, and has reservations for lunch at Dakota's Chop House. Salt that bad boy up with kosher salt, set on a wire rack in a baking sheet, and put in fridge uncovered for 6-24 hours. That's it.
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fzxdoc Key lime pie for dessert creamed spinach, sauteed mushrooms, and German potatoes are all on the dinner menu. And of course that "other" part of the holiday.
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Welcome to the pit!
There are so many Salt Bae gifs I would love to leave here..... but basically every one above has said what needs to be said.... enjoy!Last edited by Nate; March 13, 2020, 03:38 AM.
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Welcome from Virginia! Everything that has been said up to this point is spot on as always. This is a great group and you have come to the right place for advice.
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In addition to dry brining as described above, I’ve really come to enjoy applying "Big Bad Beef Rub" (with a little cumin....another pit jockey recommended that) before putting it on the grill. Great flavor and helps to develop a nice crust.
Enjoy
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Troubador I will throw my 2 cents into the ring by pointing you at the wisdom of Meathead :
https://amazingribs.com/tested-recip...ul-wet-brining
I follow his guideline of 1/2 teaspoon of kosher salt per pound of meat - or since I have a shaker opening on my kosher salt, just give it a nice coat on each side, without measuring at times. I also dry brine with the steaks on a rack in a pan, so that they have air on both sides, versus just laying them on a plate. You can sure tell that the steaks have a nice deeper red color after the salt has done its magic for 4-5 hours or overnight. I usually salt them at lunch for dinner, and lately, add a rub right before hitting the grill, where I do a reverse sear technique (cook on indirect heat to 120ish, then sear over high direct heat until it reaches the desired doneness).
Also, I know conventional wisdom says not to use a rub with salt on it if you dry brined the meat, but I use either Montreal Steak or Jess Pryless' Hardcore Carnivore Black on my steaks, both of which contain salt, and have never had anyone complain about the steaks being over salted.
Did I say STEAK?
Last edited by jfmorris; March 13, 2020, 08:20 AM.
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Retired, living in Western Mass. Enjoy music, cooking and my family.
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