Dry Brining Ribeye Steak

[tbob4]

I won't tell - I do, too.

[texastweeter]

Can't stand that guy

[Nate]

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!

[RonB]

Welcome to The Pit. I have nothing more to add the the great advice you have already gotten.

[texastweeter]

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.

[Rocinante]

I eyeball the kosher salt, but 1/2 tsp for a good sized steak sounds right. I also will rub in some fresh ground black pepper as well. On a rack with out any cover.

[IowaGirl]

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.

Welcome!

[HouseHomey]

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)

[Troubador]

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.