Dry Brining Ribeye Steak

[jfmorris]

That’s what we’re here for! Don’t be a stranger.

[PaulstheRibList]

Very pretty!

[RichieB]

Welcome from Western Massachusetts.

[Troubador]

Thanks to all for your assistance on Dry Brining- especially JFMorris

[IowaGirl]

I usually measure, because I tend to over-salt if I do it by eye. If I get the measuring spoons out and use 'em, I do pretty good.

[texastweeter]

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.

[jfmorris]

No, the salt pretty much dissolves and penetrates the meat. I add a dry rub just prior to cooking. Don't add additional salt unless its just part of the rub you want to use.

[Troubador]

Thanks Everyone- an additional question on the process. Do you remove some of the salt prior to cooking or add any more?

[fzxdoc]

What? No Pi, er, Pie?

K.

[jfmorris]

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?

[jfmorris]

That would be kosher salt at those amounts. If using finer grained salt such as sea salt, use 1/4 teaspoon per pound...

[TripleB]

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

[HawkerXP]

As above and fresh cracked pepper before hitting the grill.

[HouseHomey]

Yes what she 👇 said. Kosher salt.

[DavidNorcross]

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.